How to Make Veg Mexican Enchilada With Rajma Stuffing by Ranveer Brar

Victorinox India
Victorinox India
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Published 2019-10-25
Anything is possible with Chef Ranveer Brar, even if it means a full-flavoured combination of Mexican Enchilada with the very Indian rajma! Watching him spread that juicy rajma mixture on the tortillas with that smooth palette knife is sure to make you hungry instantly. Can you watch until the second layer is added to the Enchilada without your mouth salivating? Watch out for a dish with all the colours of Mexico and the heart of India.

Quick recap of the recipe:
- Add 1 tablespoon oil in pan
- Add ½ teaspoon cumin to it
- Add 1 cup soaked and boiled rajma beans as the cumin seeds crackle
- Crush and make a paste of the rajma and cumin
- Add ½ tablespoon chilli powder
- Add ½ tablespoon cumin powder
- Add ½ tablespoon coriander powder
- Add 1 tablespoon tomato puree
- Add salt
- Your rajma mixture is ready
- Add ¼ olive in a bowl
- Add ¼ cup corn
- Add ¼ bowl brown rice
- Add 1 teaspoon mulagapudi powder/cajun spice
- Add 1 cube of shredded cheese
- Mix them all in the bowl using hands
- Spread rajma mix on the tortilla with a spatula or a palette knife
- Fold the tortilla, and add the second mixture
- Add 1 tablespoon oil in pan
- Slow cook the Enchilada in the pan, and then turn to cook the other side as well
- Cut the Enchilada in two halves with a serrated knife
- Add cheese on top of it
- Add salsa to the dish
- Garnish with coriander, chopped green chillies and red chilli powder
- Serve and dig in

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