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Tomato Enchiladas - my innovative version of enchiladas which are healthy and delicious and full of flavours and antioxidants.
Preparation Time : 10
Cook Time : 10
Total Time : 20
leftover thick tomato soup 2 cups
Besan 2 cups
Red chili powder 1/2 tsp
Coriander powder 1/2 tsp
turmeric powder 1/2 tsp
Everest Garam masala 1 tsp
kasoori methi leaves crushed 1 tsp
Salt or to taste 1/2 tsp
ginger garlic paste 1 tsp
Green chili -small 1 nos
Cilantro or coriander leaves-finely chopped 2 tbsp
Water -as required 1 1/2 cups
Olive Oil -to shallow fry 2 cups
Take a big bowl put all the ingredients except oil,Add little water at a time and make lump free batter.
Batter should be runny , adjust the water to get right consistency of batter, Also do a taste test to check salt.
Heat the pan or tawa on medium heat,drizzle some oil, pour the ladleful of batter and spread it to make round shape pancake.
Let the cheela gets cook on one side about 2 minutes or till gets golden brown.
Drizzle some oil on top and then flip it using spatula.
Cook other side for 1-2 minutes.Once both sides are cooked, remove it to plate and serve hot with green chutney and ketchup
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