Mexican Vegetable Faheeta
by Tarla Dalal
Added to 77 cookbooks
This recipe has been viewed 35367 times
Flour tortillas jam-packed with the goodness of vegetables, and topped with molten cheese and green salsa..... undoubtedly a culinary treat!
Do try other Jain friendly international recipes like American Chopsuey and Macaroni A La Mexicana .
- Mix the flours, oil and salt and make a dough by adding enough warm water.
- Knead the dough well and keep aside for 30 minutes. Knead again.
- Depending on the diameter you require for the dish, roll out the dough into 150 mm (. 6") diameter thin rounds with the help of a little flour.
- Cook lightly on a tava (griddle) and keep aside.
- Put the green tomatoes in a vesselful of boiling hot water for about 10 minutes. Peel and chop finely. Keep aside.
- Pierce the capsicum with a fork and hold over an open flame until the skin blackens.
- Remove from the flame and rub off the burnt skin. Wash and chop finely.
- Heat the oil in a pan, add all the ingredients and cook for 3 to 4 minutes. Keep aside and use as required.
- Cut the tomatoes into big pieces. Mix with green chillies and ½ cup water and cook on a medium flame till the tomatoes are done.
- Cool, purée in a blender and strain through a sieve.
- Add the vinegar and salt to adjust tartness and flavour.
- Keep aside.
- Combine the corn, cabbage, capsicum, rajma, chilli flakes, oregano and salt. Keep aside.
- Spread some tomato salsa and avocado dip on each flour tortilla.
- Put the vegetable filling and fold from both the sides and top with some green salsa, olives and cheese.
- Grill in the oven till the cheese melts.
- Serve hot.
Nutrient values per
|Vitamin A||2871.1 mcg|
|Vitamin B1||2.7 mg|
|Vitamin B2||1.6 mg|
|Vitamin B3||25.5 mg|
|Vitamin C||399.7 mg|
|Folic Acid||141.6 mcg|
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