Indo Mexican Fusion Salad with a Desi Touch
Yields: map[Count:3]
Preparation time: map[Count:20]
Cooking time: map[Count:25]
Components
-
Rotilla Chips
Ingredients
-
100 grams of chopped onion50 grams of chopped green bell peppers100 grams of chopped tomato50 grams of chopped coriander100 grams of chopped English cucumber50 grams of kidney beans30 grams of olives30 ml of sweet onion dressing30 ml of oil10 grams of crushed pepper10 grams of chilli flakes10 grams of chopped garlic50 grams of sour cream15 ml of tabasco sauce15 ml of lemon juiceSalt per taste
Directions
-
Soak the beans overnight and cook them.Heat the oil and add the garlic to it.Lower the flame.Add 5 grams of crushed pepper and the chilli flakes.Add the chopped onion and bell peppers.Sauté the mixture for a minute and turn off the stove.In a bowl, mix the tomatoes, coriander, English cucumber, beans, olives and the cooled vegetable mixture. Mix well.Add the remaining pepper, sweet onion dressing, tabasco sauce, and the lemon juice. Mix well.Refrigerate the salad.Add salt right before serving.Add sour cream to balance the taste.↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓
Rotilla Chips
Ingredients
-
250 grams of wheat flour15 ml of oil3 grams of salt125 ml of water
Steps
-
Take the wheat flour in a bowl and add the oil and salt to it.Make a dough adding little water at a time.Stretch the dough, blend it smooth.Take about 25 grams of dry wheat flour on a plate.Make lemon-sized balls out of the dough, coat it with the dry dough and spread it like flat bread, about 2 mm thick.Place a tawa on low flame, let it heat.Place the flattened dough on it for about ten seconds.Flip the flattened dough.Press it using a large cloth ball, rotate it with the cloth ball to ensure even cooking for thirty seconds.Flip, repeat the previous step.Keep flipping and repeating until the bread turns hard.Take it off the tawa and let it cool.
Category: Salad
Cuisine: Indo mexican
inspired from Ram Iyer
-