Mexican_Sopes

Mexican_Sopes

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 2

  • potatoes grated, washed n drain 3 nos

  • corn flour 2 tsp

  • Salt 1/4 tsp

  • chat masala 1/2 tsp

  • American corn Kernels 3 tbsp

  • butter 1 tbsp

  • Tri color bell pepper chopped 2 tbsp

  • onion 1 nos

  • Black eye beans/ Kidney beans/ Red beans 3 tbsp

  • onion chopped 2 tbsp

  • garlic 2 nos

  • dried oregano 1/2 tsp

  • tomato sauce 1 tbsp

  • Chaat Masala 1 tsp

  • salt and Black pepper powder 1/2 tsp

  • Dates-Tamarind Chutney : Tamarind 100 gms

  • dates 6-8 nos

  • whole red chillies 2 nos

  • salt 1 tsp

  • jeera powder 1 tsp

  • dry ginger Powder 1 tsp

  • sugar/ jaggery 2 tsp

Directions

  • 01

    Tamarind Chutney: Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder.

  • 02

    Sieve it and boil it. Store it in a glass jar.

  • 03

    Topping: Heat butter in a pan.

  • 04

    Add onion and garlic and roast lightly.

  • 05

    Add all bell peppers and cook for 2-3 mins( not fully cooked. Crunchy taste is awesome).

  • 06

    Add oregano, sauce and salt and pepper and cook for 5 mins.

  • 07

    Add boiled beans and corn and mix it well.

  • 08

    Garnish with coriander and spring onions.

  • 09

    Sopes Base: Mix grated potatoes n corn flour add salt, red chilly in a bowl.

  • 10

    Heat a skillet on a medium Flame.

  • 11

    Grease it with little oil and spread potato mix on it.

  • 12

    And make sopes on nonstick pan, roast from both side's n remove when golden in color.

  • 13

    Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 teaspoon of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.

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