RECIPES

Mexican Bean Faheeta

Ingredients

For the dough
2 teacups whole wheat flour
50 grams butter or margarine
1 teaspoon salt

For the bean filling
1½ teacups red kidney beans (rajma), cooked
1 onions, chopped
1 tablespoon oil
1 tablespoon chilli powder or Spicy Mexican Blend.
Salt to taste

For the topping
¼ teacup grated cheese
For the tomato salsa
500 grams tomatoes chopped
1 small onion, chopped
3 to 4 Kashmiri chillies
Salt to taste.

For the green salsa (optional)
3 large green tomatoes, cut into big pieces
1 onion, chopped
4 green chillies
2 teaspoons white vinegar (approx.)
Salt to taste
For the avocado salsa.
2 avocados, peeled and pureed
1 tablespoon lemon juice
2 spring onions, finely chopped
2 garlic cloves, finely chopped
½ tomato, chopped
1 to 2 green chillies, finely chopped
½ tablespoon vinegar
1 teaspoon chilli powder
1 teaspoon cumin seed powder
1 tablespoon chopped coriander
1 teaspoon oil
Salt to taste

Ideal for a party. Prepare a host of fillings and let your guests compose their own faheeta.

Preparation time : 30 minutes. Cooking time 30 minutes. Makes 12 pieces

For the dough, blend the butter into the flour with your fingertips till the mixture has the consistency of bread crumbs

Add salt and warm water (approx. two-third cup) and make a smooth dough. Leave for 30 minutes.

Divide the dough into 12 portions. Roll out each portion into a thin chapatti and cook on both sides on a tawa (griddle) till brown spots appear. Keep aside.

For the bean fillings, heat the oil and cook the onion for 3 to 4 minutes until light pink in colour.

Add the remaining ingredients and cook for a few minutes

For the tomato salsa, combine the tomatoes, onion and chillies and cook for 8 to 10 minutes.

Cool slightly and blend in a liquidiser. Add salt.

For the avocado salsa, mix all the ingredients and store in the refrigerator.

For the green salsa sauce, mix the tomatoes, onion, green chillies and ½ teacup of water and cook.

When cooked, blend in a liquidiser and strain. Add the vinegar and salt.

To proceed, spread a little tomato salsa and avocado salsa or green salsa on each chapatti.

Place some bean filling, fold from both the sides and top with some tomato salsa and cheese.

Grill for a few minutes until the cheese melts

Serve hot.

Per Serving:
	Protein 6.4g.
	Carbohydrates 24.5g
	Fat 10.8g
	Calories 209.