Tortilla Rolls with Salsa Sauce

Tortilla Rolls with Salsa Sauce

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Key Ingredients:

A popular Mexican snack that is just as healthy as it is tasty

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

Methods

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.
Divide the dough into equal portions and roll out each portion into round chapattis.
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.
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.
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.
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.

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