• 1 cup All Purpose Flour 1 cup Flour (Whole wheat)
    200 gms. Sour Cream
  • 1 1/2 cup Rajma (soak overnite, pressure-cook with salt and soda)
  • 2 Onions chopped
  • 1 1/2 Tomatoes chopped
  • 1 inch Ginger, grated
  • 1 tsp. Red chilli powder
  • 1 tsp. Dhania powder
  • 1/2-tsp Turmeric powder
  • a pinch of Asafoetida
  • 1 tbsp sugar
  • salt to taste
  • Vegetable oil
  • 2 tsp Tomato Ketchup.
  • Carrots, Cabbage and Spring onions grated


  • 8 Tomatoes (boiled and chopped)
  • 3 Onions (chopped)
  • 1 tsp Red chilli powder
  • 1 tsp sugar
  • 1 tsp rajma
  • salt to taste
  • 7 to 8 whole red chillies


For Filling : Heat oil in a kadai and add the onions and saute add the tomatoes and saute for 5 mins. Add the chilli powder, dhania ,haldi and hing add sugar and salt to taste then add the rajma and ginger let it boil for a while. Add the ketchup and mash the rajma with a masher. Can add a little water to it.

For sauce : Heat some oil in a kadai add the onions and whole red chillies and saute. add the tomatoes, let them be soft. then grind and sieve. add the chilli powder, ajma, salt and sugar and heat again till the sauce is done.

For wrappers : Combine atta and Maida and knead a soft dough Roll out thick chappatis and bake them only on tava. They should be semi baked.

The Finale: Take a tray for oven and place a roti on one side. Put some rajma in the middle along with Carrot, cabbage and onions put some sauce on it . Seal the roti by applying sour cream on two ends and binding them together. Then pour some sauce and sour cream over it. Go on the placing the rotis and finally garnish with cheese. Bake it the oven till done. Till u can see that the cheese is done.

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