Tacos n Tortilla Wraps

I had made baked nachos for a competition ony baking group in Facebook last year and it had come out quite well. I had also made some Tortilla wraps few months back, but couldn’t take pictures of them. Hence thought of updating my blog with the recipes some time later. So, finally I made these tortilla with some corn flour ( not to be confused with corn starch, this is makke ka aatta), corn meal, whole wheat flour and little all purpose flour. Made some cheese dip and salsa. Also made some baked nachos with the tortillas.

I have used a 240ml cup.

Ingredients:

• Corn flour 1/2 cup
• Corn meal 1/4 cup
• Whole wheat flour 1/2 cup
• All purpose flour 1/4 cup
• Salt to taste
• Hot water as required
• Refined oil 2 tbsp

For the filling I :

• Paneer 100 gm
• Salt to taste
• Capsicum 1 big
• Onion 1 big
• Tomato 1 medium
• Turmeric powder a pinch
• Red chilli powder 1 tsp
• Refined oil 2 tsp
• Coriander leaves 2 sprigs

For the filling II:

• Rajma/kidney beans
• Salt to taste
• Onion 1
• Tomato 1
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp
• Coriander powder 2 tsp
• Spring onions 3-4 sprigs
• Refined oil 1 tbsp
• Coriander leaves 2 sprigs

Method:

To make filling I:

• Slice the onion, capsicum, paneer and tomato into thin slices and keep it aside.
• Heat oil in a pan and saute the onions till transparent.
• Add capsicum, tomato, salt and the spices. Cook for 3-4 minutes.
• Add the paneer slices and mix.
• Garnish with chopped coriander leaves and allow it to cool.

To make filling II:

• Cook rajma with salt and turmeric powder till it is soft and cooked well.
• Drain the water and keep aside.
• Chop the onion and tomato into small pieces.
• Heat oil in a pan and add the onion pieces to it. Saute it well.
• Add the tomato and spices and cook.
• Add the cooked rajma and mix well. Adjust the salt as per your liking.
• Garnish with chopped coriander leaves and spring onions​.

To make the Tortilla:

• Mix all the flours, salt, oil and knead it into a soft dough using hot water. Sprinkle little oil on top.
• Cover the dough with a moist towel and allow the dough to rest for atkeast half an hour.
• Divide the dough into half. Keep one half of the dough covered.
• Take half of the dough and make equal sized balls and roll each ball into a thin roti of around 8 inch diameter.

• Prick holes on the roti with a fork.
• Cook it on a heavy flat tawa or skillet till there are small brown specks on both sides. Do not overcook.

• Cover the rotis in a soft towel and store them.
• To make the wraps, just take a roti and fill it with either of the two filling and add some sliced of onion, tomato, cucumber, lettuce etc and cheese (optional) and serve.

•  To make the nachos, cut the tortillas into wedges and apply some oil on the surface. Now lay them on a baking tray lined with parchment paper and bake them in a preheated oven at 150-160 degree celsius till they turn crisp and golden. Do not over brown. Keep a close eye on them after 7-8 minutes or so.

To make tacos:

• Take the remaining dough and divide it into small balls 
• Roll each into a small ( around 3 inches in diameter) rotis and cook on both sides.

• Store them in a soft towel or airtight containers.
• Moisten each roti ( very important to moist it so that it hangs well on the wire rack) and apply oil on each roti.
• Place them hanging on the wire rack and bake in a preheated oven at 150-160 degree celsius for few minutes. Check in between. Make sure it’s moist so that they take a good shape. Mine was not so perfect.

• Fill it with either of the 2 fillings and fresh veggies and salsa and grated cheddar cheese. Serve it with cheese dip or simply as it is 🙂