For the Tortillas:
1/2-cup whole wheat flour
1-cup all-purpose flour 2-tsp. oil
1/4 tsp. salt
Shift both the flours. Mix oil and salt. Knead the
flour with water. Leave for 1 hour. After 1 hour knead it again. Roll out into
6" size tortillas. Heat a griddle and roast tortillas on both the sides.
Tortillas are served with every dinner.
For the Stuffing: 1-cup kidney beans, 1 tomato,
2-tbsp. green chili paste, 1/4 tsp. red chili powder, 1/2-tsp. cumin seeds
powder, 2-tsp. sugar, 2-tbsp. butter, salt.
Wash and soak beans overnight. Squeeze out water.
Chop tomato into fine pieces.
Take beans and mix tomato. Mix green chili paste
and pressure cook it. Remove all extra water. Heat oil in a pot. Mix red chili
powder, cumin seed powder, sugar and butter. Stir for 2-3 minute. Mash beans and
mix with it.
NOTE : These beans are called refried beans. 'Re'
means complete. Beans are rich in proteins.
3 lettuce heads
75 grams cheese (paneer) 1-tsp. green chili
Chop lettuce leaves and tomato into fine pieces.
Cut cheese (paneer) into small pieces. Mix chili
paste and add salt to it.