ENCHILADAS
Though i miss eating at Jalapenos, Kolkata big time but still tried my hands at making enchiladas.. This is a mexican fast food, anytime snack and liked by all.. Can be served as starters in all the seasons..:)
Ingredients:
For the crust-

• Corn flour- 1/2 cup
• Plain flour- 1/2 cup
• Salt- 1/2 tsp
• Carom seeds(ajwain)- 1/2 tsp
• Lukewarm water- 1/3 cup
• Oil- 3 tbsp
• Sugar- 1/4 tsp

For the filling- 

• Red kidney beans(rajma), boiled and semi mashed- 1/2 cup
• Medium onion, finely chopped- 1
• Green chilli, finely chopped- 1
• Red chilli powder- 1/2 tsp
• Freshly ground black pepper powder- 1/2 tsp
• Salt to taste
• Oil- 1 tbsp 

Method:

For the crust-

• Using the dough, make 3.5" diameter chapatis and deep fry.
• Fold it into a semi circle, the moment they are out of the frying pan.

For the filling-

• Heat oil in a wok, add onions and sugar and saute till translucent.
• Add the semi mashed red kidney beans, red chilli powder, salt, black pepper powder and green chillies and mix well over low flame.
• Transfer this mixture to a bowl and let it cool.

Then,

• Stuff a spoonful of the mixture inside the enchiladas.
• Garnish with lettuce leaves and cheese.
• Microwave it for a minute and serve immediately with tomato ketchup or salsa!!

Note: The red kidney beans should be soaked overnight and should be pressure cooked for around 8 whistles on high flame and then should be left on the slow flame for 5-7 minutes. Little salt should be added while pressure cooking so that the red kidney beans absorb the salty flavour!!!

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