Ingredients:

For Tortillas

• ¼ cup whole wheat flour
• Salt to Taste

For Beans Stuffing

• ½ cup soaked and boiled kidney beans ( rajmah )
• 2 tsp finely chopped garlic
• ½ cup chopped onions
• 1 cup chopped tomato
• ½ tsp chilli powder
• ½ tsp cumin ( jeera ) powder

For Green Tomato Salsa

• ½ cup chopped green tomatoes
• ¼ cup spring onions with both white and green part
• ½ tsp cumin powder
• 1 tsp roughly chopped green chillies
• Salt to taste

Method

For Whole Wheat Tortillas
Combine the whole wheat flour and salt in a deep bowl and knead into soft dough using enough water. Keep aside.
For Stuffing and tortillas

1. Heat the oil in a non –stick pan add garlic and green chillies and sauté on medium flame for 30 seconds.
2. Add onions sauté them, then add tomatoes add ¼ cup water and cook for 2-3 minutes while stirring.
3. Add chilli powder, cumin powder and boiled kidney beans, ¼ cup water and cook for 2-3 minutes.
4. Divide the dough into 6 equal portions.
5. Then roll out dough to make small circle and then spread it like a chapatti and add Kidney beans filling on half portion of the chapatti and fold it to make a semicircle.
6. Heat a non stick tava and cook tortilla on both sides till they turn golden brown in colour.
7. Serve with Green tomato Salsa.