Tortilla Rolls with Salsa Sauce

About Tortilla Rolls with Salsa Sauce

Ingredients

• Tortilla dough
• Refined flour (maida) ½ cup
• Cornmeal (makai ka atta) ½ cup
• Baking soda ¼ tsp
• Stuffing
• Cream cheese 3 tbsps
• Hung yogurt ¼ cup
• Medium red capsicum, finely chopped 1
• Medium green capsicum, finely chopped 1
• Corn kernels, boiled 1 cup
• Fresh coriander leaves, finely chopped 1 tbsp
• Medium onion, finely chopped 1
• Garlic cloves, finely chopped 2
• Red chilli sauce 1 tsp
• Salt to taste
• Salsa
• Tomatoes, finely chopped 1 cup
• Tomato puree 4 tbsps
• Tomato ketchup 2 tsps
• Red chilli sauce 1 tsp
• Fresh coriander leaves, finely chopped 1 tsp
• Green chilli, finely chopped (optional) 1
• Spring onion, finely chopped 1

How to Make Tortilla Rolls with Salsa Sauce (Stepwise Photos)

Method

1. To make tortilla dough, take refined flour and cornmeal in a bowl. Add baking soda and mix. Add water, a little at a time, and knead to a stiff dough.
2. Divide the dough into equal portions and roll out each portion into round chapattis.
3. Heat a non-stick tawa, and roast chapattis, one at a time, turning sides till they are equally cooked and yellowish brown on both sides.
4. To make stuffing, take cream cheese, hung yogurt, red capsicum, green capsicum, corn, coriander leaves, onion, garlic and red chilli sauce in another bowl and mix well. Add salt and mix well.
5. Put this stuffing equally on all the tortillas and make roll tightly. Keep them on a serving platter and chill in the refrigerator before serving.
6. To make salsa, mix tomatoes, tomato puree, tomato ketchup, red chilli sauce, coriander leaves in a bowl. Add green chilli if you like it more spicy. Garnish with spring onions and refrigerate along with rolls to serve cold.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps