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    Kidney Bean Tortillas


    For Tortillas

    • ¼ cup whole wheat flour
    • Salt to Taste

    For Beans Stuffing

    • ½ cup soaked and boiled kidney beans ( rajmah )
    • 2 tsp finely chopped garlic
    • ½ cup chopped onions
    • 1 cup chopped tomato
    • ½ tsp chilli powder
    • ½ tsp cumin ( jeera ) powder

    For Green Tomato Salsa

    • ½ cup chopped green tomatoes
    • ¼ cup spring onions with both white and green part
    • ½ tsp cumin powder
    • 1 tsp roughly chopped green chillies
    • Salt to taste


    For Whole Wheat Tortillas
    Combine the whole wheat flour and salt in a deep bowl and knead into soft dough using enough water. Keep aside.
    For Stuffing and tortillas

    1. Heat the oil in a non –stick pan add garlic and green chillies and sauté on medium flame for 30 seconds.
    2. Add onions sauté them, then add tomatoes add ¼ cup water and cook for 2-3 minutes while stirring.
    3. Add chilli powder, cumin powder and boiled kidney beans, ¼ cup water and cook for 2-3 minutes.
    4. Divide the dough into 6 equal portions.
    5. Then roll out dough to make small circle and then spread it like a chapatti and add Kidney beans filling on half portion of the chapatti and fold it to make a semicircle.
    6. Heat a non stick tava and cook tortilla on both sides till they turn golden brown in colour.
    7. Serve with Green tomato Salsa.