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BARRITO Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the Dough:
2 teacups plain flour (maida)
3 teaspoons oil
Salt to taste
For the Stuffing:
1 teacup red kidney beans (rajma)
2 chopped onions
2 tablespoons butter
1 tablespoon ghee
4 tablespoons tomato ketchup
1 teaspoon chilli powder
Salt to taste
For the Hot Sauce:
1 kg. (2 1/4 lb) red tomatoes
6 dry red chillies
1 chopped onion
1/4 teaspoon ajwain
3 teaspoons sugar
2 tablespoons oil
Other Ingredients:
1 teacup chopped spring onions and grated carrots for decoration
For the Baking (optional):
100 grams (4 oz.) fresh cream mixed with juice of 1 lemon
5 to 6 tablespoons grated cheese
| | METHOD | For the Dough:
Mix all the ingredients and make a soft dough by adding water. Knead well.
Roll out into small chapatis and cook lightly on a tawa (griddle).
For the Stuffing:
Soak the beans overnight. Next day, cook in pressure cooker. Drain and mash.
Heat the butter and ghee and fry the onion for 1 minute.
Add the beans, tomato ketchup, chilli powder and salt and cook for a little while. Mash a little.
For the Hot Sauce:
Heat the oil in vessel and fry the onion for 1 minute.
Add the tomatoes and the chillies and cook till the tomatoes are soft.
Blend in liquidiser and strain.
Add the ajwain, sugar and salt and boil for a few minutes.
How to Proceed:
Fill each chapati with a little stuffing. Spread a little hot sauce and spring onions, close and serve.
If you so wish, you can also serve barriots baked. Arrange on a baking tray and pour the remaining hot sauce on top. Pour the cream over the hot sauce.
Serve hot surrounded by chopped spring onions and grated carrots.
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