Burrito | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana
A popular mexican wrap made healthy. by Chef Siddharth. Watch this video to find out how to make this recipe.
BURRITO
Ingredients
4 medium whole wheat (atta) flour rotis
½ cup kidney beans, soaked, boiled and mashed
2 teaspoons oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
1 large tomato, chopped
1-2 green chillies, finely chopped
1 teaspoon smoked paprika
Salt to taste
½ cup moong sprouts, blanched
2 tablespoons tomato ketchup
2 tablespoons chopped fresh coriander leaves
½ cup corn kernels, boiled
1 spring onion, finely chopped
2-3 tablespoons sour cream
¼ small head iceberg lettuce leaves
2 lollo rosso lettuce leaves
50 grams processed cheese
Salsa
1 medium tomato, chopped
1 small onion, finely chopped
½ teaspoon smoked paprika
1 teaspoon lemon juice
1 green chilli, finely chopped
1 tablespoon chopped fresh coriander leaves
¼ teaspoon Tabasco sauce
Salt to taste
Method
1. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add tomato and sauté till it turns soft. Add green chillies and toss. Add paprika and mix.
3. Add kidney beans, mix and cook for 1-2 minutes. Add salt and moong sprouts and lightly mash. Add tomato ketchup and 1½ tablespoons coriander leaves, mix and cook for 1 minute.
4. Take corn kernels in a bowl. Add remaining coriander leaves, spring onion and sour cream and mix well.
5. To prepare salsa, take tomato in a bowl. Add onion, paprika, lemon juice, green chilli, coriander leaves, Tabasco sauce and salt and mix well.
6. Heat a non-stick tawa and warm the rotis from both sides. Transfer on the worktop.
7. Shred iceberg lettuce leaves and lollo rosso lettuce leaves.
8. Spread some kidney bean mixture on each warm roti. Put some corn kernel mixture, some shredded lettuce leaves and some salsa on one side of each prepared roti. Grate some cheese on top and wrap them.
9. Place remaining shredded lettuce leaves on a serving platter.
10. Diagonally halve and place them on the platter. Put remaining salsa on top of Iceberg lettuce leaves and serve immediately.
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BURRITO
Ingredients
4 medium whole wheat (atta) flour rotis
½ cup kidney beans, soaked, boiled and mashed
2 teaspoons oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
1 large tomato, chopped
1-2 green chillies, finely chopped
1 teaspoon smoked paprika
Salt to taste
½ cup moong sprouts, blanched
2 tablespoons tomato ketchup
2 tablespoons chopped fresh coriander leaves
½ cup corn kernels, boiled
1 spring onion, finely chopped
2-3 tablespoons sour cream
¼ small head iceberg lettuce leaves
2 lollo rosso lettuce leaves
50 grams processed cheese
Salsa
1 medium tomato, chopped
1 small onion, finely chopped
½ teaspoon smoked paprika
1 teaspoon lemon juice
1 green chilli, finely chopped
1 tablespoon chopped fresh coriander leaves
¼ teaspoon Tabasco sauce
Salt to taste
Method
1. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add tomato and sauté till it turns soft. Add green chillies and toss. Add paprika and mix.
3. Add kidney beans, mix and cook for 1-2 minutes. Add salt and moong sprouts and lightly mash. Add tomato ketchup and 1½ tablespoons coriander leaves, mix and cook for 1 minute.
4. Take corn kernels in a bowl. Add remaining coriander leaves, spring onion and sour cream and mix well.
5. To prepare salsa, take tomato in a bowl. Add onion, paprika, lemon juice, green chilli, coriander leaves, Tabasco sauce and salt and mix well.
6. Heat a non-stick tawa and warm the rotis from both sides. Transfer on the worktop.
7. Shred iceberg lettuce leaves and lollo rosso lettuce leaves.
8. Spread some kidney bean mixture on each warm roti. Put some corn kernel mixture, some shredded lettuce leaves and some salsa on one side of each prepared roti. Grate some cheese on top and wrap them.
9. Place remaining shredded lettuce leaves on a serving platter.
10. Diagonally halve and place them on the platter. Put remaining salsa on top of Iceberg lettuce leaves and serve immediately.
Click to Subscribe:
Cookware by :
Facebook :
Twitter :
#sanjeevkapoor
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