Chimivhangas

Chimivhangas

INGREDIENTS:

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.

For the filling:

3 lettuce heads                     1 tomato

75 grams cheese (paneer)      1-tsp. green chili paste

salt

Chop lettuce leaves and tomato into fine pieces.

Cut cheese (paneer) into small pieces. Mix chili paste and add salt to it.

PREPARATION:

Take a tortilla and put 2-tbsp. of refried beans filling over it. Fold the tortilla from the side to make a triangle (like samosa). Stuff and fold all the tortillas in the same way and fry them. Keep them on a paper to absorb excess oil. Serve with Sour cream (or Plain yogurt) and decorate with a few pieces of tomatoes.