By Devi Poojari
The beloved Mexican delicacy gets a healthy desi twist with the use of rajma as well as a beautiful pink tortilla made of beetroot puree, for the ultimate balanced lunchbox dish.
1 cup wheat flour ¼ cup rajgira flour ¼ cup maida ½ teaspoon baking powder 1 tablespoon butter 2 tablespoons beetroot puree ½ teaspoon turmeric powder Salt, to taste 1 cup warm water
1 cup rajma, cooked 1 onion, chopped 4-5 garlic cloves, minced 1 teaspoon chilli flakes ½ cup mushrooms, sliced ½ cup spinach, chopped 1 cup fresh tomato puree 1 teaspoon cumin powder 1 teaspoon oregano 2 tablespoons olive oil 1 cup mozzarella cheese Salt, to taste
Add the three flours to a bowl along with the turmeric powder, baking powder and salt.
Mix well before adding the butter and beetroot puree and combining everything into a crumbly mass.
Add the warm water and knead into a soft dough and set aside to rest for 35-40 minutes.
Heat the olive oil in a pan and add the onions, garlic and chilli flakes.
Fry until fragrant and add the mushrooms to sauté until they shrink and turn a darker shade of brown.
Add the chopped spinach and cook until wilted before adding the tomato puree, oregano, cumin powder and seasoning with salt.
Cover with a lid and cook on a low heat for 5-6 minutes before adding the rajma and letting it simmer for 10-12 minutes.
Turn off the heat and let it sit to thicken slightly.
Meanwhile, roll the dough into palm-sized tortillas and toast on a hot pan on both sides, until cooked.
Add the mozzarella cheese and bean mixture and fold it over.
Cook with some more butter or oil on both sides, until the tortilla gets crunchy.
Cut into pieces and serve hot.
Image Credit: delish.com