Chimichangas

Chimichangas

Chimichangas

Relish the delicious Mexican appetiser, Chimichanga, which is best accompanied with sour cream, guacamole and salsa.

Ingredients

For Dough:
  • 2 cups wheat flour
  • 4 tsp olive oil
  • 4 tsp cumin seeds jeera
  • 2 tsp sugar
  • salt to taste
  • water

For Filling:
  • 4 tbsp oil
  • 2 tsp green chilli paste
  • 11 & 1/2 tsp red chilli powder
  • 11 & 1/2 tsp cumin powder
  • 2 cups boiled kidney beans rajma
  • 2 tomatoes chopped
  • 2 cups chopped cottage cheese paneer
  • Water
  • 10 tbsp olive oil for shallow frying

For Garnishing:
  • lettuce leaves
  • chopped tomato
  • green chilli paste
  • cumin powder

Instructions

  1. In a bowl, add wheat flour, salt, cumin powder, sugar and water. Prepare the dough.
  2. In a pan, heat the oil. Add green chilli paste, red chilli powder, cumin powder, kidney beans, chopped tomato, chopped cottage cheese and water. Mix well and cook. This forms the filling of the recipe.
  3. In another pan, heat the rolled out dough. Add olive oil and stuff the cooked filling. Fold it to form a roll.
  4. Shallow fry the dough stuffed with the filling, with heated olive oil in a pan.
  5. Garnish the chimichangas with lettuce leaves, tomato, green chilli paste and cumin powder.

Recipe Notes

Recipe by Jivanarpit Bhumika Pandya

Nutrition Facts
Servings Per Container 4

Calories 3737
Total Fat 194.6g
Total Carbohydrate 378.5g
Protein 117.7g

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