Mexican Vegetable Fajitas

Mexican Vegetable Fajitas

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

easy

Prep: 30 minutes

cook

Cook: 15 minutes

easy

Method: Easy

snack

Course: Snack

Snack

Key Ingredients:

You can also call this a wrap – tortillas wrapped around some simple stuffing and salsa

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

Methods

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.
Add salt and tomato and mix well.
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.
Divide into small balls. Dust the worktop with some flour and roll out the dough balls into thin round tortillas.
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.
Just before serving, arrange the tortillas on serving plates, put some salsa sauce and some stuffing on each tortilla and serve.