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Rajma stuffed tortilla

Jun-17-2018
Tamali Rakshit
30 minutes
Prep Time
35 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Rajma stuffed tortilla RECIPE

This dish containing the goodness of red kidney beans or rajma. Serve the red kidney beans tortilla in kids lunch box or as an after school snacks along with tomato ketchup.

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Mexican
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 10

  1. For tortilla :
  2. one and half cup all purpose flour
  3. one and half tablespoon refined oil
  4. One teaspoon baking powder
  5. 1 teaspoon salt
  6. 3/4 cup warm water
  7. For rajma :
  8. 1 small Cup rajma or red kidney beans
  9. 1 medium sized onion chopped
  10. One teaspoon garlic paste
  11. Half teaspoon ginger paste
  12. 2 teaspoons coriander powder
  13. half teaspoon garam masala powder
  14. Half teaspoon red chilli powder
  15. Half teaspoon turmeric Powder
  16. Salt according to taste
  17. 1 teaspoon sugar (optional)
  18. one teaspoon butter
  19. 2 tablespoons refined oil

Instructions

  1. Shift the flour, salt, baking powder and oil into a bowl.
  2. Mix with your fingers tips.
  3. Add warm water to the flour mixture and make a soft., smooth dough.
  4. Cover the dough with a damp cloth for 30 minutes.
  5. Wash and soak red kidney beans overnight in the morning rinse it and pressure cook it for three whistles and keep aside.
  6. Heat oil in a pan add chopped onions and Saute until onions turns translucent.
  7. Now add garlic- ginger paste and cook till the raw smell of ginger- garlic goes away.
  8. Now add chopped tomatoes and half teaspoon of salt, saute till the tomatoes are cooked.
  9. Add sugar, coriander powder, garam masala powder, red chilli powder, mix well and cook for 2 to 3 minutes on medium flame.
  10. Now add rajma along with its water, give it a good stir. Also add salt and turmeric powder and cook for 3 to 4 minutes.
  11. After 3 to 4 minutes add butter,mix with rajma gravy and switch off the flame.
  12. Remove the cooked rajma from pan to a bowl and keep aside.
  13. After 30 minutes uncover the dough.
  14. Divide the dough into 14 medium sized balls.
  15. Flatten the dough balls into round flat ball and roll out with a rolling pin.
  16. Place 1-2 tablespoonfuls of the rajma mix in the middle of the tortilla.
  17. Wrap the tortilla and seal the edges of the tortilla by using a fork.
  18. Repeat with remaining tortillas, now heat up a non-stick pan on medium flame.
  19. Now place two tortillas on the pan and cook them for 30-40 seconds on low heat.
  20. Flip the tortillas and cook on the other side for 30-40 seconds.
  21. Now remove the cooked tortillas from the pan.
  22. Serve hot with tomato ketchup.

Reviews (1)  

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Shelly Sharma
Jun-19-2018
Shelly Sharma   Jun-19-2018

Nice one.

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