Thali Burrito

This recipe is an attempt to camouflage an Indian thali as a burrito. All ingredients are selected from the Indian thali and transformed to replicate as ingredients of a burrito. This Burrito is honestly marvellous. All the flavours come together to form a unique experience, allowing you to enjoy a thali conveniently. All the elements are flavoured to compliment one another, just like in a thali. If you're a thali lover, this recipe is a haven!

Serves: 8

Ingredients

Rajma

3 Tbsp oil

2.5 cups red kidney beans

1.5 medium chopped onion

1 cup tomato puree

1 chopped green chilli

1 tsp garlic paste

1 tsp ginger paste

2 bay leaves

1.5 tsp cumin seeds

½ tsp asafoetida

½ tsp haldi

1 tsp chilli powder

Salt to taste

2.5 Tbsp rajma masala

1 Tbsp coriander powder

Mushroom masala

2 Tbsp oil

1 bay leaf

½ tsp asafoetida

8-9 chopped mushrooms

1 tsp chilli paste

1 tsp garlic paste

½ chopped onion

3 Tbsp tomato puree

Salt to taste

½ tsp chaat masala

Pinch of meat masala

Salt to taste

Crispy baby potatoes

6 baby potatoes

2 Tbsp oil

1 tsp cumin seeds

Salt to taste

½ tsp haldi

1 tsp chilli powder

Avocado raita

1.5 avocados

2 cups Greek yoghurt

½ tsp chilli powder

1 tsp cumin powder

1 tsp coriander powder

Salt to taste

Lacha pyaaz

1 medium red onion

1.5 Tbsp lemon

1 tsp chilli powder

½ tsp coriander powder

Burrito dough

2.5 cups all-purpose flour

1 tsp salt

1 tsp baking powder

4 Tbsp extra virgin olive oil

1 cup of warm water

Chilli chutney

15 red Kashmiri chillies

6 garlic cloves

2 tsp lemon juice

½ salt

1 Tbsp yoghurt

Method

Step 1- Rajma

In a bowl, add your beans and rinse thoroughly. Then add an ample amount of water. Cover the bowl and let the beans soak for 7-8 hours or overnight. Then add the beans and 5 cups of water to a pressure cooker. Place it on medium heat and wait for 5 whistles. After 5 whistles, take the pressure cooker off heat and set aside.

Step 2

Now in a deep pan add your oil and once hot add cumin seeds, bay leaves and asafoetida. Cook for 30 seconds on medium heat. Then add your chopped onions and green chilli. Cook the onions till they are golden brown. Keep stirring occasionally. Then add your ginger garlic paste and cook till the raw smell of garlic goes away.

Step 3

Now add your tomato puree to the masala. Cook until the oil separates from the masala, then add 1 cup of water. Turn the heat to low and cover the pan. Cook for 4-5 minutes or till the water reduces stirring occasionally. Once the water has diminished in the masala add haldi, chilli powder, rajma masala, salt and coriander powder. Mix well.

Step 4

Now add your boiled red beans with water to the masala. Mix well and cook for 10 minutes until a thick consistency is achieved on medium-low heat. Once the curry is thicken turn the heat off and keep it aside.

Step 5- Mushroom masala

In a pan add oil, once hot add bay leaf and asafoetida cook for 30 seconds and then add your onions. Cook the onions until golden brown then add your garlic and chilli paste. Cook till the raw smell of the garlic goes away.

Step 6

Then add your tomato puree and cook till the oil separates from the oil. Then add ½ cup of water, turn the heat to low and cover the pan. Cook for 7-8 minutes or till the water reduces. Stirring occasionally.

Step 7

Once the water reduces, add chaat masala, meat masala and salt. Mix well. Then add your mushrooms and add ⅓ cup of water. Cover the pan and turn the heat to low. Cook for 5-7 minutes or till the mushrooms are easily pierced. Stirring occasionally. Once the mushrooms are cooked thoroughly, reduce the water if any otherwise take it off heat and keep aside.

Step 8-Crispy baby potatoes

In a pan, add ample water, and add your baby potatoes and a pinch of salt. Place the pan on high heat and cook the potatoes till they are soft and easily pierced.

Drain the potatoes and let them cool down to room temperature.

Step 9

Once the potatoes are cooled down, flatten them with a knife. In a pan, add oil; once hot, add cumin seeds, chilli powder, haldi and salt. Then place your potatoes and cook till they are crispy on both sides and take them off heat and set aside.

Step 10-Avocado raita

In a bowl add your cut avocado and mash it thoroughly. Then add your Greek yogurt and mix them thoroughly. Then add your cumin powder, chilli powder and coriander powder. Mix well and set aside.

Step 11-Lacha pyaaz

Peel your onion and cut into thin rings. Then add them into cold water for 30 minutes. After 30 minutes take your onion right out of the water and pat them dry. Add lemon juice, chilli powder, and coriander powder to a bowl, and mix well. Now add your onions to the mix and coat them thoroughly. Place them into the refrigerator for 1 hour or overnight for best results.

Step 12-Burrito Wrap

In a bowl, sift flour, salt and baking powder. Mix well with a whisk. Then make a well in the middle and add your oil and water. With a fork mix the dry ingredients into the water and oil till there's a rustic ball of dough. Then on a lightly floured slab transfer the dough and knead till the dough is smooth.

Step 13

Now roughly cover the dough with flour, wrap it in a kitchen towel, and let it rest for 1 hour.

Now on a floured slab transfer your dough and divide it into 8 equal parts. Then take each piece, cover it in flour, and roll it flat roughly 5-6 inches round. Cook on a hot pan for 2-3 minutes on each side. Repeat till the desired number of tortillas are made and set aside.

Step 39-Chilli chutney

In a bowl add water and add your red Kashmiri chillies and soak them for 20-30 minutes. Add red chillies, garlic cloves, salt, lemon juice and Greek yoghurt in a blender. Blend it into a smooth paste and set it aside.

Step 42 -Assembly

Take one tortilla, add rice, rajma, crispy potatoes, mushroom masala, Lacha pyaaz, avocado raita and drizzle chilli chutney and then seal the wrap and serve.

Tips

1. Always soak your kidney beans overnight before making rajma; it helps soften the beans and makes them easy to cook.

2. Please don't add more water than required in your mushroom masala because when the mushrooms begin to cook, they also excrete water.

3. You can also cook your baby potatoes in a pressure cooker for 2-3 whistles.

4. Don't skip soaking your onions in water otherwise the lacha pyaaz will turn out too acidic.