Indian style burrito recipe or rajma rice burrito recipe
This Indian style burrito with leftover rajma rice (kidney bean and rice) and a mix of other Indian and Mexican ingredients is sure to make your heart excited!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Breakfast, Snack
Cuisine: Indian, Mexican
Keyword: breakfast rolls, indian rolls, indo-mexican recipes, rajma rice recipes
Servings: 2
Calories: 215kcal
Main ingredients
- 2 chapathis or wraps
- Leftover rajma rice cooked kidney beans mixed with rice
- Mint-coriander chutney
- 1/4rth pepper or capsicum of different colours
- Black pepper powder- as required
- Chaat powder optional
For Mint-coriander chutney (to be blended)
- 1/2 cup fresh mint leaves chopped
- 1/2 cup fresh coriander leaves chopped
- 2 green chillies chopped (as required)
- 1 tbsp tamarind juice freshly washed, boiled in water and sieved
- 1/2 inch ginger chopped
- 1 tbsp lemon juice
- 2 tbsps water or as required
- Salt as required
- 2 tbsps curd or yoghurt
For Mint-coriander chutney
Pluck the mint and coriander leaves from their stems
Rinse them well in a strainer
In a mixie or grinder add the other ingredients from the "to be blended category"along with the leaves
Add some salt and grind to a smooth paste
For Rajma Rice Burrito
Place one chapathi on the plate
Add 1-2 tbsps of the mint-coriander chutney and spread it on the chapathi
Now add 2-3 tbsps of leftover rajma rice and spread lightly
Top it with some freshly cut onions and peppers (or capsicums)
Sprinkle some salt and black pepper powder
Now carefully roll the burrito with the help of a foil in a way
- You can alternatively add chicken or meat and rice combinations to this recipe if you're a non-vegetarian
- We have used chapathis here, but you can use store-bought tortilla wraps to make it easier
- You can add papadi for that extra crunchiness