Mexican Vegetable Faheeta


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Mexican Vegetable Faheeta

4/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 77 cookbooks   This recipe has been viewed 35792 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 .

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Mexican Vegetable Faheeta recipe - How to make Mexican Vegetable Faheeta

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup shredded cabbage
1/2 cup chopped capsicum
1/2 cup soaked and boiled rajma (kidney beans)
1 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
8 flour tortillas
1 recipe cooked tomato salsa , recipe below
1 recipe avocado dip
1/4 cup sliced olives
1/2 cup grated processed cheese

For The Flour Tortillas
3/4 cup whole wheat flour (gehun ka atta)
1 1/2 cups plain flour (maida)
4 tsp oil
1/2 tsp salt

For The Cooked Tomato Salsa
3 tomatoes
1 small sized capsicum
1/4 cup chopped coriander (dhania)
1 tsp chillies in vinegar
1/2 tsp chilli powder
1/4 tsp fresh oregano
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt

For The Green Salsa
2 large sized green tomatoes
3 green chillies
2 tbsp white vinegar
salt to taste
Method
For the flour tortillas

    For the flour tortillas
  1. Mix the flours, oil and salt and make a dough by adding enough warm water.
  2. Knead the dough well and keep aside for 30 minutes. Knead again.
  3. 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.
  4. Cook lightly on a tava (griddle) and keep aside.

For the cooked tomato salsa

    For the cooked tomato salsa
  1. Put the green tomatoes in a vesselful of boiling hot water for about 10 minutes. Peel and chop finely. Keep aside.
  2. Pierce the capsicum with a fork and hold over an open flame until the skin blackens.
  3. Remove from the flame and rub off the burnt skin. Wash and chop finely.
  4. Heat the oil in a pan, add all the ingredients and cook for 3 to 4 minutes. Keep aside and use as required.

For the green salsa

    For the green salsa
  1. 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.
  2. Cool, purée in a blender and strain through a sieve.
  3. Add the vinegar and salt to adjust tartness and flavour.
  4. Keep aside.

How to proceed

    How to proceed
  1. Combine the corn, cabbage, capsicum, rajma, chilli flakes, oregano and salt. Keep aside.
  2. Spread some tomato salsa and avocado dip on each flour tortilla.
  3. Put the vegetable filling and fold from both the sides and top with some green salsa, olives and cheese.
  4. Grill in the oven till the cheese melts.
  5. Serve hot.

Nutrient values (Abbrv) per serving
Energy580 cal
Protein18 g
Carbohydrates90 g
Fiber8.5 g
Fat17.3 g
Cholesterol10.5 mg
Sodium938.2 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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Reviews

Mexican Vegetable Faheeta
5
 on 16 May 17 06:23 PM


Mexican Vegetable Faheeta
4
 on 19 Sep 10 08:24 PM


Mexican Vegetable Faheeta
3
 on 15 Sep 10 02:32 AM


Awesome. It's spelled Fajita though. In Spanish, the J sounds become our H like Jalapeno is pronounced Halapeno etc. Keep up the good work Tarla ji!
Mexican Vegetable Faheeta
5
 on 09 Sep 10 10:01 AM


Wow…a jain recipe with an international touch? This one I am surely going to try. The best part of this recipe is that all the ingredients are basic and no fancy things are used. And even the recipe of tortillas is so simple and convenient. Loved this recipe.