4-5 tbsp - flour mixed with water to a paste (sealant)
1 cup - cooked boneless meat/chicken, chopped
2 tbsp - spice powder or sauce: chaat/pav bhaji/garam masala/chipotle/Cajun/tandoori
cooking oil and butter for frying
salt to taste
pepper - as per need
How to Make Chicken Tortilla
Heat 2-3 tbsp oil and fry the onions.
Add the spices and fry well for a minute.
Now, add the peas and vegetables/meats, salt and pepper to it too.
Cook covered for 2 minutes and then simmer open, until dry.
Cool to room temperature.
Take one tortilla at a time and put a tbsp of the vegetable/meat mixture on it.
Rub some flour-paste onto the edges and fold the tortilla in half, pressing the edges to seal well.
Repeat for the remaining tortillas and vegetable/meat mixture.
Heat 1 tbsp butter in a pan and roast the tortillas on both sides for 30 seconds each (to brown and crispen it a bit).
Repeat with the rest.
Serve with ketchup or any sauce/chutney of your choice.
Bawarchi of the Week
Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.