Delicious and Easy Mini Tortillas: A Quick Snack or Perfect Evening Tea-Time Treat!

These mini tortillas are a delightful and convenient snack option, perfect for breakfast, a quick bite, or alongside your evening tea. They’re filled with a flavorful combination of corn, veggies, and cheese, all wrapped in a soft and slightly crispy tortilla shell.

Ingredients:

Dough:

• 1 cup all-purpose flour (maida)
• 1 cup whole wheat flour (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder (optional)
• 1/2 teaspoon baking soda (if no baking powder)
• 3 tablespoons oil
• Knob of butter (optional)

Stuffing:

• 2-3 tablespoons oil
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 1/2 – 1 teaspoon garlic paste (optional)
• 2 cups cooked corn kernels
• 1 teaspoon salt (to taste)
• 50-100 grams paneer cheese, grated
• 2 boiled potatoes, grated
• 2 tablespoons chili flakes (optional)
• 2 teaspoons cumin seeds
• 1/4 cup coriander leaves, chopped

Sauce:

• 3-4 tablespoons mayonnaise
• 4-5 tablespoons tomato sauce
• 1/2 teaspoon garam masala

Additional:

• Oil or butter for frying
• Tomato sauce, for serving

Instructions:

Dough:

1. In a bowl, combine all-purpose flour, whole wheat flour (if using), salt, baking powder (or baking soda), oil, and butter (optional).
2. Gradually add water to knead a soft dough similar to roti dough consistency.
3. Cover the dough and let it rest for 15-20 minutes.

Stuffing:

1. Heat oil in a pan and saute the onion for 2-3 minutes.
2. Add the bell pepper and cook for another 1-2 minutes.
3. Add garlic paste (if using) and cook for 1 minute more.
4. Add corn kernels, salt, paneer cheese, potatoes, chili flakes (optional), cumin seeds, and coriander leaves.
5. Mix well and cook for 1-2 minutes.
6. Turn off the heat and let the stuffing cool.

Sauce:

1. In a small bowl, whisk together mayonnaise, tomato sauce, and garam masala.

Making Mini Tortillas:

1. Divide the dough into 12-15 portions.
2. Roll each portion into a thin round roti.
3. Cut out a round shape using a cookie cutter or a lid.
4. Heat a non-stick tawa.
5. Lightly cook each tortilla for 20 seconds on both sides.
6. Remove them from the tawa and set them aside.

Assembling Mini Tortillas:

1. Spread some sauce on each tortilla.
2. Place a generous spoonful of stuffing in the center.
3. Fold the tortilla in half and seal the edges.

Cooking Mini Tortillas:

1. Heat a non-stick tawa again.
2. Add a little oil or butter (optional).
3. Fry each mini tortilla for 1-2 minutes on both sides until golden brown.
4. Serve hot with tomato sauce for dipping.

Tips:

• Feel free to customize the stuffing with your favorite vegetables and cheese.
• If you don’t have a tawa, you can bake the mini tortillas in a preheated oven at 350°F (175°C) for 10-12 minutes or until golden brown.
• Leftover cooked vegetables or shredded chicken can be used in the stuffing for a delicious twist.
• Prepare the dough and stuffing ahead of time for a quick and easy snack option. Form the mini tortillas and store them in the refrigerator for up to 2 days. When ready to eat, simply toast them on a tawa until heated through.