FOR COVERING
Refined flour (maida) : 1 1/4 cups + 1 tbsp
Oil : 2 tbsp + for frying
Salt : to taste
Egg,beaten : 1
FOR FILLING
Oil : 3 tbsp
Garlic,chopped : 10-12 cloves
Onion ,chopped : 1 small
French beans,diced : 4-5
Carrot,diced : 1 small
Corn kernels : 1/4 cup
Salt : to taste
Red chilli flakes : 1 tsp
Paprika : 1/2 tsp
Boneless chicken,boiled and chopped : 300 grams
Processed cheese,grated : 2 tbsp
Recipe :
To make the filling:
1. Heat the oil and sauté the garlic and onion.
2. Add the French beans, carrot and corn, toss and add the salt, red chilli flakes and paprika.
3. Add the chicken and toss well.
4. Cook for one minute and remove from heat and set aside to cool.
5. When slightly cool, add the grated cheese and mix well.
For the tortillas:
1. Mix together one and quarter cups of refined flour, two tablespoons oil with salt and enough water to make a stiff dough.
2. Rest the dough for fifteen minutes, covered with a damp cloth.
3. Divide the dough into eight portions. Shape into balls.
4. Mix together the egg and one tablespoon of refined flour to make a smooth mixture.
5. Roll out each portion of dough into a thin round, dusting with flour as required.
6. Heat a tawa and cook each tortilla lightly on both sides. Do not cook completely.
To assemble the chimichangas:
1. Place each tortilla on a plate.
2. Place two spoons of filling in the middle and roll it up. Seal the ends with the egg mixture.
3. Heat sufficient oil in a kadai and deep fry the chimichangas till crisp and golden brown.
4. Drain on absorbent paper. Slice diagonally and serve hot with sweet chilli sauce or tomato ketchup.
