by Tarla Dalal
Added to 400 cookbooks
This recipe has been viewed 120136 times
Let's journey to mexico. . . . . . The land of tacos and tequila. This sizzler is a fiery combination of veggie filled tortillas served with a stir-fry and spicy papri flavoured mashed potatoes.
- Combine both the flours and salt and knead into a soft dough using warm water.
- Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts.
- Roll them into 4 chapatis approx. 150 mm. (6") in diameter.
- Cook them on a griddle (tava) till both sides are lightly browned. Keep aside.
- Heat the oil and sauté the capsicum, onions and garlic till the onions are translucent.
- Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and mix well.
- Remove from the flame and add the spring onion greens. Add in the cheese and keep aside.
- Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes.
- Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds.
- Add the tomatoes, chilli powder, oregano, sugar and salt. Simmer for 10 to 12 minutes till it is thick. Keep aside.
- Heat the butter in a pan and add the vegetables.
- Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates.
- Add the cumin powder and mix well.
- Combine the milk, butter and salt in a pan and bring to a boil over a slow flame till the butter melts. Add this to the mashed potatoes.
- Mix all the ingredients in a bowl till the mixture is smooth (strain the mixture if necessary to remove any lumps).
- Spoon into a piping bag and keep warm.
- Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
- Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside.
- Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry.
- Pipe the paprika mashed potatoes on one side of the plate.
- Pour the mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole.
- Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately.
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