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Servings - 5

INGREDIENTS
(For Dough)
All purpose flour - 100 grams
Wheat flour - 80 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Water - 100 milliliters
Wheat flour - for dusting

(For Salsa Dip)
Oil - 2 tablespoons
Bell pepper - 90 grams
Tomato puree - 200 grams
Basil leaves - 2 tablespoons
Sugar - 1 teaspoon
Oregano - 1/2 teaspoon
Paprika - 1 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon
Jain tomato ketchup - 2 tablespoons

(For Stuffing)
Oil - 2 tablespoons
Bell pepper - 150 grams
Tomatoes - 120 grams
Cooked red kidney beans - 230 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oregano - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Jain tomato ketchup - 2 tablespoons
Paneer - 30 grams
Processed cheese - 20 grams
Coriander - 1 tablespoon

(For Salad)
Tomatoes - 100 grams
Bell pepper - 100 grams
Sweet corn - 30 grams
Cucumber - 50 grams
Cabbage - 50 grams
Green chili - 1 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - 1 1/2 tablespoons
Lemon juice - 1 tablespoon

(For Assembling)
Processed cheese - to taste
Sour cream - 50 grams
Lettuce - 50 grams

PREPARATION

(For Dough)
1. In a mixing bowl, add 100 grams all purpose flour, 80 grams wheat flour, 1/2 teaspoon salt and 1 tablespoon oil.
2. Now, slowly add 100 milliliters water and knead it into a soft dough.
3. Rest the dough for 30 minutes.
4. Now, take a ball from dough, dust some wheat flour and press it with your hands.
5. Then, roll it in the shape of a tortilla with the help of a rolling pin.
6. Place it on a hot tawa and cook for 2-3 minutes on medium heat.
7. Cook until it turns golden brown in color from both sides.
8. Remove it from heat.
9. Set aside.

(For Salsa Dip)
1. Heat 2 tablespoons oil in a pan, add 90 grams bell pepper and sauté for a minute.
2. Now, add 200 grams tomato puree and mix it well.
3. Cook for 3-4 minutes on medium heat.
4. Add 2 tablespoons basil leaves, 1 teaspoon sugar and mix again.
5. Then, add 1/2 teaspoon oregano, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1/2 teaspoon salt and mix it well.
6. Add 2 tablespoons jain tomato ketchup and mix again.
7. Cook for another 5-8 minutes on medium heat.
8. Remove it from heat.
9. Set aside.

(For Stuffing)
1. Heat 2 tablespoons oil in a pan, add 150 grams bell pepper and sauté for a minute.
2. Now, add 120 grams tomatoes and mix it well.
3. Cook for 7-8 minutes on medium heat.
4. Then, add 230 grams cooked red kidney beans and mix again.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon oregano, 1/2 teaspoon chilli flakes and cook for a minute on medium heat.
6. Now, add 2 tablespoons jain tomato ketchup, 30 grams paneer and mix it well.
7. Then, add 20 grams processed cheese, 1 tablespoon coriander and mix again.
8. Cook for 5-8 minutes on medium heat.
9. Remove it from heat.
10. Set aside.

(For Salad)
1. In a mixing bowl, add 100 grams tomatoes, 100 grams bell pepper, 30 grams sweet corns, 50 grams cucumber, 50 grams cabbage, 1 teaspoon green chili, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1 1/2 tablespoons coriander and 1 tablespoon lemon juice.
2. Mix all the ingredients well.
3. Set aside.

(For Assembling)
1. Place the prepared tortilla on a flat surface and add the prepared stuffing.
2. Now, add some processed cheese, prepared salsa dip and sour cream.
3. Top it with prepared salad and lettuce.
4. Fold it tightly and wrap it with aluminium foil.
5. Cut it into half.
6. Add the jain burrito wrap into a serving dish.
7. Serve.


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