Enchiladas (2 Nos) (200 Cals)


  • Chappatis 2nos
  • Rajma (Small) 1 tbsp (raw)
  • Mix veges 1 cup (capsicum, broccoli, baby corn, onion – finely chopped)
  • Tomatoes 3
  • Hot & Sweet Ketchup 1 tsp
  • Ajwain 1 pinch
  • Chilli Powder
  • Oregano
  • Chilli flakes
  • Basil leaves
  • Sugar & Salt Add to taste
  • Oil ½ tsp


Soak Rajma for 3 hours. Pressure cook Rajma. Heat ½ teaspoon oil. Add veggies and sauté it for some time. Add Rajma with some water. Add Chilli powder, Oregano, Chilli flakes, Basil leaves, Salt and ketchup. Heat for 10 to 12 minutes or until it becomes semi thick.

Heat ½ tsp oil, add the balance ¼ onions (Chopped) and stir for a minute.  Add tomatoes (chopped). Stir for 5 minutes. Let it cool. Grind the mixture and pass it through a strainer. Add Ajwain, chilli powder, Oregano, Chilli flakes, Basil leaves, sugar and salt to taste. Heat for 5 – 7 min.
Take one chapatti. Put half filling on it and roll it. Add half sauce on top of the roll. Bake for 3 minutes. Make the second roll same way and serve hot.

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