An Indian-Mexican Mashup You Have to Try!
Get ready for a delicious culinary fusion that brings the robust flavours of Mexico to the humble Indian roti. This recipe transforms leftover rotis into a crispy, quesadilla-style snack, filled with flavourful, home-style refried beans, veggies, and melted cheese. It’s a creative, hearty, and satisfying meal that’s perfect for a quick lunch or an exciting evening snack.
To give this dish a uniquely Indian and pungent twist, we are preparing the refried bean filling using Ajanta’s Pure Kachi Ghani Mustard Oil. The sharp, bold flavour of the mustard oil adds an incredible depth that surprisingly complements the creamy beans and spices.
Why Choose Ajanta Pure Kachi Ghani Mustard Oil?
- Authentic Pungency: Cold-pressed to retain its natural, sharp flavour, it adds a delicious complexity to any dish.
- Rich in Nutrients: A great source of heart-healthy Omega-3 and Omega-6 fatty acids.
- Adds a Fusion Twist: It introduces a warm, earthy note to the Mexican-inspired filling, creating a truly unique flavour profile.
- Natural and Pure: Ajanta’s mustard oil is free from any added flavours, ensuring you get a pure and wholesome product.
Refried Beans in Roti Recipe
Ingredients
- 4 large leftover rotis
- 1 cup boiled red kidney beans (rajma)
- 1 tbsp + for toasting Ajanta Pure Kachi Ghani Mustard Oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp red chilli powder
- 1 cup boiled corn kernels
- 1 medium tomato, finely chopped
- ¼ cup green capsicum, finely chopped
- Grated cheddar or mozzarella cheese, as required
- Salt to taste
- Salsa and sour cream, for serving
How to Make
- Prepare the Filling: Heat 1 tbsp of Ajanta Pure Kachi Ghani Mustard Oil in a pan. Add the chopped onion and garlic and sauté until light brown.
- Spice it Up: Stir in the red chilli powder and salt. Add the chopped tomato, capsicum, and boiled corn, and cook for 2-3 minutes.
- Create the Refried Beans: Add the boiled kidney beans and a splash of water. As it cooks, gently mash the beans with the back of a spoon until it forms a thick, rustic paste. Cook until the moisture has dried up.
- Assemble the Roti-Quesadilla: Lay a roti on a flat surface. Spread a generous layer of the bean mixture on one half of the roti. Sprinkle grated cheese on top and fold the other half over.
- Toast to Perfection: Heat a little mustard oil on a tawa or pan. Place the folded roti on the pan and toast on medium heat until the roti is crisp and golden, and the cheese has melted. Flip and cook the other side.
- Serve Hot: Cut the toasted roti in half and serve immediately with a side of salsa and a dollop of sour cream.
Health Benefits of This Recipe
- High in Protein and Fiber: Kidney beans are an excellent source of plant-based protein and dietary fiber, keeping you full and aiding digestion.
- Heart-Healthy: Mustard oil is rich in monounsaturated and polyunsaturated fats which are beneficial for cardiovascular health.
- Nutrient-Rich: Packed with vitamins and minerals from the variety of fresh vegetables used in the filling.
- Energy-Boosting: The combination of carbs from the roti and protein from the beans provides a sustained release of energy.
Final Note
Cooking is all about creativity, and this fusion recipe is a perfect example of how different culinary worlds can come together. Using a traditional Indian staple like Ajanta Pure Kachi Ghani Mustard Oil in a Mexican-inspired dish creates a flavour that is both surprising and delightful.
Enjoy this inventive and delicious snack that makes the best use of leftover rotis!