Day 4 BM #51 -
Getting bored of eating the same old, roti-sabji? Try these pies for a change.
I felt that this recipe is a very versatile one. I have tried and replaced the filling with leftover Aloo sabji and leftover taco filling and each time it was a delight to have. So feel free to play around with the filling. I bake them in mini sizes so that it appeals to the kids.
Recipe adapted from here
Tortillas 4 (I used 4 Rotis)
Cheese, shredded 3/4 cup ~ 1 cup
For the Filling -
Rajma / Red Kidney Beans, cooked 1 cup
Onion, chopped 1/2 cup
Tomato, chopped 1/2 cup
Ginger Garlic Chili paste 1 tsp
Salt and Garam Masala as needed
Cooking Oil 2 tsp
Method Of Preparation -
To Prepare the filling -
Heat a pan, add oil and saute the onions, ginger-garlic-chili paste until the onions are golden brown.
Add in the tomatoes and let them cook. Add salt, garam masala and the cooked rajma.
Mix well and mash if preferred. Set aside the filling to cool.
To Assemble the tortilla mini pie -
Choose any sized baking cups (I used small rectangular glass cups) . Cut the tortillas into that size.
Grease the baking cups, place 1 piece of tortilla, spread the filling, sprinkle cheese and then another tortilla piece, filling and cheese and so on. Continue this layering until you reach the top of the baking cup. Top it with extra cheese.
Fill all the baking cups with the layered tortillas.
Preheat the oven to 350 °F.
Place these prepared baking cups in the oven and bake for 15-20 minutes or until the cheese browns on top.
Remove and let it cool for a few minutes. Run a knife along the sides and plate it carefully.
Preparation Time 25 min + Baking time 20 min