Mexican Burrito Wrap Recipe | Jain Burrito Recipe | How to make Burrito at home | Burrito Recipe

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber; corn tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds protein.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher and contains fewer preservatives.

Soak 1/2 cup rajma for 4 hours and boil with 1/2 teaspoon salt and 1 cup water in a pressure cooker for 5-6 whistles.

In a bowl, mix 1 cup wheat flour, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1 tablespoon oil.

Add 1/4 cup milk and mix, then gradually add 1/2 cup water to form a dough.

Knead the dough for 1.5 to 2 minutes, then cover and set aside.

In a pan, heat 1 tablespoon oil and sauté 5-6 chopped bell peppers until soft.

Add 1/4 cup finely chopped green bell pepper and sauté.

Mix in 1 cup tomato puree, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon oregano, 1 teaspoon Kashmiri red chili powder, and 1/2 teaspoon black pepper powder. Cook for 7-8 minutes until thickened.

In a separate pan, heat 1 tablespoon oil for stuffing and sauté 1/4 cup chopped green bell pepper, 2 tablespoons chopped red bell pepper, and 2 tablespoons chopped yellow bell pepper for 1-1.5 minutes.

Add 1 cup finely chopped tomato and the boiled rajma, mixing well.

Season with 1 teaspoon salt, 1 teaspoon chili flakes, and 1 tablespoon tomato sauce, cooking for 3-4 minutes while mashing the rajma slightly.

Add 150 grams of paneer and 1 cup grated cheese, mixing until melted and well combined.

Prepare the cream by heating 3/4 cup yogurt in a double boiler, stirring continuously, and then mix in 2 tablespoons cream, 1 teaspoon salt, and 1/2 teaspoon black pepper powder.

For the salad, mix 1/2 cup finely chopped tomato, 1/3 cup finely chopped cucumber, 1/3 cup sweet corn, 1 teaspoon lemon juice, and season with salt and pepper.

Knead the dough again and divide into 10 medium-sized balls, rolling them out into thin sheets.

Cook the rolled-out sheets on a non-stick pan over medium-high heat until cooked on both sides.

Assemble the burrito by placing 2 tablespoons of rajma stuffing in the center of a tortilla, spreading it out.

Spread a thin layer of the prepared cream on the sides and fold the tortilla over the filling, sealing it well.

Roast the wrapped burrito in a non-stick pan with a little butter until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens