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Chicken tortilla
By : Method
- Heat 2-3 tbsp oil & fry the onions.
- Add the spice & fry well for a minute, followed by the peas & vegs/meats, salt & pepper.
- Cook covered, for 2 minutes & then simmer, open, until dry.
- Cool to room temperature.
- Take a tortilla at a time & put a tbsp of the veg/meat mixture on it.
- Rub some flour-paste onto the edges & fold the tortilla in half, pressing the edges to seal well.
- Repeat for the remaining tortillas & veg/meat mixture.
- Heat 1 tbsp butter in a pan & roast the tortillas on both sides for 30 secs each (to brown & crisp it a bit).
- Repeat with the rest (do 2-3 a time if the size of the pan permits).
- Serve with ketchup or any sauce/chutney of your choice.
Ingredients:
1 small onion, chopped
1 cup frozen peas
8-10 flour tortillas
4-5 tbsp flour mixed with water to a paste (sealant)
1 cup cooked boneless meat/chicken, chopped
2 tbsp spice powder or sauce: chaat/pav bhaji/garam masala/chipotle/cajun/tandoori.
Cooking oil & butter for frying
Salt & pepper to taste
1 small onion, chopped
1 cup frozen peas
8-10 flour tortillas
4-5 tbsp flour mixed with water to a paste (sealant)
1 cup cooked boneless meat/chicken, chopped
2 tbsp spice powder or sauce: chaat/pav bhaji/garam masala/chipotle/cajun/tandoori.
Cooking oil & butter for frying
Salt & pepper to taste
If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title.
RECIPES BY MEARL FERNANDES
