316. veg chimichanga
It is amazing how the Mexicans can make so many variations with the humble tortilla. I made chimichangas a few days ago as my son loves any Mexican cuisine but without the corn for him. Chimichangas are fried burittos. The filling can vary from meat to vegetables of your choice. I decided to shallow fry instead of deep frying and it worked well as I used home made tortillas. The first time I ever had chimichangas were when my hubby’s cousin Nerali made them eons ago. So when my son Niku asked for something new I remembered the chimichangas and tried them out. I was pleased with the result and this recipe will definitely be one that I would like to make for my guests. So hope you too like the recipe. If you do not have the time to make tortillas at home, buy the ready made ones.
For the tortilla:
3 cups wholewheat flour (atta)
1 tsp baking powder
1 tsp salt
2 tbsp butter
1 cup hot water (hot enough to handle when you knead the dough)
For the filling:
3 cups chopped mushrooms
1½ cup cooked red kidney beans
1 cup cooked corn (white or yellow)
½ cup diced pepper (red, yellow, green or orange)
1 cup chopped onion
2 tsps garlic paste
3 tbsp thick tomato paste
¾-1 tsp salt
1 tbsp oil
1 tsp red chilli powder or paprika
1 tsp cumin powder
1 tsp dried oregano
For the avocado salsa:
1 medium avocado
1 medium onion
2 big tomatoes
2 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
1 tsp pepper
2 tbsp chopped mint
chopped green chilli, optional
For the paste:
2 tbsp plain flour
2 to 3 tbsp water
1 cup sour cream, whip it.
oil for shallow or deep frying
extra flour for dusting
Preparation of the tortillas:
- Sieve the flour together with the baking powder and salt.
- Rub the butter into the flour.
- Add the hot water and knead the dough. It should not be too hard or too soft.
- Rest the dough for ½ to 1 hour.
- Divide the dough into 12 parts and roll each one into a ball.
- Heat a frying pan or tawa over medium heat.
- Roll one of the balls using extra flour into a 8 inch diameter circle.
- Cook the tortilla on the hot pan till light brown specks appear on the underside. Flip it over and cook the other side. This is just like cooking rotis.
- Repeat steps 7 and 8 with the remaining dough.
- Cover the tortillas till required.
- Heat oil in a wide pan over medium heat. When it is hot add the onions and saute till they become soft. Add the garlic and saute for a minute or so.
- Add the mushrooms and pepper and stir fry for 2 to 3 minutes.
- Add the beans and corn along with the red chilli powder, oregano, tomato paste and cumin powder. Let the mixture cook for 2 to 3 minutes.
- Take the pan off the heat. Add salt and mix well.
Preparation of the salsa:
- Peel the avocado, remove the stone and cube it. Add the lemon juice and mix it gently.
- Dice the onions and tomatoes and add it to the avocado.
- Add oil, mint, salt and pepper and chillis if you are using any and mix the salsa.
- Cover and keep in the fridge till required.
- Mix water and flour to make the paste.
- Take one tortilla and put about 3 tbsp of the filling in the middle.
- Flip the four sides over the filling to look like an envelope. When you bring the first 2 sides over the filling seal it with the paste. Do the same with the other 2 sides.
- Heat oil in a frying pan. When it becomes hot, gently place the chimichanga into it and let it cook on one side till it becomes golden brown. Flip it over and cook the other side.
- Repeat steps 2 to 4 with the remaining tortillas and filling.
- To serve, place the chimichanga on a plate and drizzle it with sour cream and put the salsa on the side.
- Serve the chimichanga with tomato salsa, guacamole or any sauce of your choice.
- Add cheese or paneer to the filling.
- Serve chimichanga with a salad of your choice.
- Deep fry if you like.
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