Hi. Can someone share a jain beans and cheese chimichanga recipe? I especially love the taste of Relish at Nariman Point’s chimichangas! They are so yum!
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Hi. Can someone share a jain beans and cheese chimichanga recipe? I especially love the taste of Relish at Nariman Point’s chimichangas! They are so yum!
I searched the internet for your recipe and came out with this one. This is by Tarla Dalal. Hope you find this useful.
Ingredients
Chimichanga:
4 Flour Tortillas
2 cups rajma (kidney beans), soaked for 5-6 hours
1 cup grated cheddar cheese
2 tsp oil
For Salsa:
1 medium onion, cubed
1 green capsicum, cubed
2 tomatoes
1 cup tomato puree
1 green chilli
Handful of coriander (dhania)
salt, sugar and red capsicum to taste
For garnish:
cooked tomato puree with salt sugar and red capsicum as per your taste.
Sour Cream
1 cup shredded lettuce
1 cup chopped onions
chopped capsicum
sliced black olives
Method
For salsa
Chop all ingredients of salsa in a chopper. salsa should be coarse in texture so don’t make it into thin paste.
For chimichanga
Wash, add plenty of water to bean, add 1 pinch of soda bicarb.
Pressure cook till soft.
Cool cooker, wash with running water, and drain beans.
Crush beans into a coarse dough, add salt and pepper to taste.
Take each tortilla sheet and add one spoon of rajma mix and some cheddar cheese in the centre of the tortilla, then fold each side of the tortilla with water and all purpose flour to stick all ends of tortilla together.
Set a large frying pan with oil over medium-high heat. carefully lay each chimichanga seam side down on the bottom of the pan, and sear for about 30 seconds to 1 minute, or until crispy. using tongs, carefully turn over each of the chimichangas.
Repeat process until all sides have been seared and crispy.
Remove each chimichanga from the pan and place on serving plates.
Top with tomato pure, sour cream, salsa, lettuce, onions, bell pepper, black olives.