Today's post is on Mexican Bean Wrap but in Indian Style 😅. Yeah, Indian Style, because of adding Indian Spices 😃.
You can use tortillas or chapathi for making this wrap. I used Chapathi. Tell me what's your favourite stuffing for the wrap. Do post it in the comments section 😃.
Let's get on to the post!
Ingredients:
Kidney Beans 1 cup
Potato 2 medium size
Sweet Corn Kernels 1 cup
Baby Corn 5
Onion 1
Tomato 2
Capsicum 1 small
Ginger 1 inch
Garlic 1 or 2 pods
Turmeric Powder 1/2 tsp
Cumin Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala Powder 1 tsp
Amchur Powder 1 tsp
Kasuri methi leaves 1 tsp
Salt to taste
Tomato Ketchup
Chapathi / Tortillas 4
Method:
1. Soak kidneys beans overnight.
2. Pressure cook them along with potatoes for 4 whistles.
3. Boil the sweet corn kernels and the chopped baby corns until they are cooked.
4. Puree the tomatoes along with ginger and garlic into a fine paste.
5. Heat oil in a pan. Once hot, add mustard seeds and cumin seeds and allow them to splutter.
6. Add chopped onions. Saute until they are translucent.
7. Add chopped capsicum. Saute for 3 minutes.
8. Add the tomato puree. Saute until the gravy thickens and the raw smell of the tomato goes away.
9. Add the cooked kidney beans, potato, sweet corn kernels and baby corn.
10. Add salt, turmeric powder, cumin powder, coriander powder, garam masala powder, amchur powder, kasuri methi leaves to the kidney beans mixture.
11. Simmer in medium flame for 5 minutes.
12. Heat a Chapathi/tortilla. Apply sauce all over. Add some bean stuffing. Sprinkle some onions, oregano powder, pepper powder. Roll it into a wrap.
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