Mexican Vegetable Fajitas

About Mexican Vegetable Fajitas

Ingredients

• Medium red capsicum, cut into thin strips 1
• Medium yellow capsicum, cut into thin strips 1
• Medium green capsicum, cut into thin strips 1
• Medium tomato, finely chopped ½
• Oil 1 tsp
• Medium onion, finely chopped ½
• Salt to taste
• Tortilla
• Cornmeal (makai ka atta) ½ cup
• Refined flour (madia) ½ cup + to dust
• Baking powder 1 tsp
• Salt ¼ tsp
• Oil for shallow frying
• Topping
• Salsa sauce ¼ cup
• Hung yogurt (chakka) ¼ cup
• Salsa sauce – mix together
• Tomato puree ½ cup
• Tomato sauce 2 tsps
• Medium tomato, finely chopped ½
• Fresh coriander leaves, finely chopped 1 tsp
• Mexican seasoning ¼ tsp

How to Make Mexican Vegetable Fajitas (Stepwise Photos)

Method

1. Heat 1 tsp oil in a non-stick pan, add onion and saute for 1-2 minutes. Add red, yellow and green capsicums and saute for 5 minutes or till soft.
2. Add salt and tomato and mix well.
3. Take cornmeal, refined flour, baking powder and salt in bowl. Mix and add ½ cup of water, a little at a time, and knead till it becomes soft or for 5-10 minutes.
4. Divide into small balls. Dust the worktop with some flour and roll out the dough balls into thin round tortillas.
5. Heat sufficient oil in a non-stick pan and shallow fry the tortillas, turning sides and ensuring that they do not puff up till evenly done on both sides.
6. Just before serving, arrange the tortillas on serving plates, put some salsa sauce and some stuffing on each tortilla and serve.

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