Rajma is a long-standing North Indian comfort food that’s a recurring staple in almost every household. This recipe of Homestyle Rajma Masala Enchiladas elevates the everyday choice to a Mexican fiesta. GoIng gourmet never was so easy!
HOMESTYLE RAJMA MASALA ENCHILADAS
Rajma masala enchiladas.
200gm red kidney beans (soaked for at least 2 hours)
200gm onions, finely chopped
15gm garlic, finely chopped
15gm ginger, finely chopped
150gm tomatoes, roughly chopped
1 teaspoon cumin seeds
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon red chilli powder or paprika powder
Salt to taste
50ml vegetable oil
10gm plain dark chocolate
100gm green capsicum, cut into thin strips
100gm tomatoes, cut into thin strips
100gm onions, thinly sliced
20gm coriander leaves, roughly chopped
1 tablespoon mix dried herbs or oregano (optional)
4 tortilla wraps or homemade chapati
200gm processed cheese
100gm tomato ketchup
50gm szechuan sauce or any other hot garlic sauce
Pressure cook the kidney beans till soft. In a suitable kadhai or heavy bottom pan, heat the oil and add the cumin seeds. Once the cumin seeds start to crackle, add the chopped onions, garlic and ginger. Cook till they golden in colour and then add the tomatoes.
Add the cumin powder, coriander powder, salt and red chilli powder. Mix well. Cook until the tomatoes are soft and the masalas leave oil. Now, add the boiled kidney beans and just enough water to cover the beans. Cook while stirring occasionally till the sauce is thickened and nicely coats the beans. Ensure that the mixture does not have too much liquid. It should be on the drier side and only be slightly moist. Remove from flame and add the dark chocolate and keep aside. Add the coriander and check the seasonings as per your taste.
Add the sliced onions, capsicum and tomatoes to the kidney beans and mix well. Reheat the chapatis or the tortilla wraps on a tawa till warm and a bit golden on one side.
Apply the szechuan sauce on the chapati and smear it well all over. In case you don’t have the szechuan sauce, you can also use tomato ketchup on the base as well. Place the kidney bean mix on one side and top over with grated cheese. Add some dried herbs (optional). Turn over from the other side to get a half moon shape. Sprinkle more cheese and coriander on top.
Preheat the oven to 200 degrees and bake till the cheese melts. If you don’t have an oven, use a microwave or put it on the tawa and cover with a lid and cook on a slow flame till the cheese has melted.
Now cut each enchilada into four equal pieces. Garnish with a swirl of ketchup and some chopped coriander leaves.
(Anshul Dhyani is the Executive Chef at the ITC Maratha, Mumbai.)