Crispy Cottage Cheese Mini Tortillas

by Tarla Dalal

Crispy Cottage Cheese Tortillas, made from maize flour and plain flour, these crisp tortillas are topped with a mildly spiced cottage cheese, tomatoes and onions mixture..

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

Added to 393 cookbooks This recipe has been viewed 77950 times

In this innovative creation, homemade tortillas are topped with a luscious mixture of sautéed onions, capsicum and tomatoes along with succulent paneer cubes, herbs and spices. The crisp tortillas are made in a handy, mini size, so that they become easy to serve at parties. Keep loads of grated cheese and tangy tomato ketchup ready on hand to garnish the Crispy Cottage Cheese Mini Tortillas before serving.

Add your private note

Crispy Cottage Cheese Mini Tortillas recipe - How to make Crispy Cottage Cheese Mini Tortillas

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 15Makes 15 mini tortillas
Show me for mini tortillas

Ingredients

For The Tortillas
3/4 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
1 1/2 tsp oil
salt to taste

For The Topping
1 1/4 cups paneer (cottage cheese) cubes
1 tbsp oil
1/2 cup finely chopped onions
1 cup deseeded and chopped tomatoes
1/4 cup finely chopped capsicum
1 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
plain flour (maida) for rolling
oil for deep-frying

For The Garnish
tomato ketchup
grated processed cheese

Method

For the tortillas

Combine the flours, oil and salt in a deep bowl and knead into a soft dough using enough water.
Cover and keep aside for 30 minutes. Knead again.
Divide the dough into 15 equal portions and roll each portion into a 63 mm. (2 ½”) diameter rounds using a little plain flour for rolling.
Prick the tortilla rounds with a fork on both the sides.
Heat the oil in a deep kadhai and deep-fry the mini tortillas, on a slow flame, a few at a time, until crisp or golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

For the topping

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the tomatoes and capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the paneer, oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 15 equal portions and keep aside.

How to proceed

Place a mini tortilla on a flat, dry surface, place a portion of the topping evenly over it.
Repeat step 1 to make 14 more mini tortillas.
Serve immediately garnished with tomato ketchup and cheese.

Accompaniments

Coconut Papaya Smoothie
Fruit Daiquiri
Margarita

Nutrient values per mini tortilla

Energy	106 cal
Protein	2.5 g
Carbohydrates	8.2 g
Fiber	0.6 g
Fat	7.1 g
Cholesterol	0 mg
Vitamin A	129.5 mcg
Vitamin B1	-0.1 mg
Vitamin B2	-0.1 mg
Vitamin B3	0.1 mg
Vitamin C	6.4 mg
Folic Acid	4.6 mcg
Calcium	66 mg
Iron	0.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	2.1 mg
Potassium	40.2 mg
Zinc	0.1 mg