Love Mexican food but wish to go beyond the classic? There is a secret ingredient in South-Indian kitchens. It is called podi, or gunpowder. It is a mix of spices from Tamil Nadu, that is served alongside rice, dosas and idlis. But it is used in many states like Andhra Pradesh, Kerala and Karnataka, where people may have their own versions of podi. 


The addition of podi lends a chunk of Indian flavour to the burrito. A mix of interesting ingredients in podi including jaggery, tamarind, garlic, sesame seeds, hing, red chillis, urad dal and salt in the powder mesmerised us to no endThat is why we decided to put a spin on the classic Mexican burrito by using podi. It lends a beautiful depth of flavour to the dish.  


Photo: Luísa Schetinger


The base remains as it is: you may soak the kidney beans overnight so that it is easier to mash them in the morning. Please ensure that you only use uncooked kidney beans in the recipe so that the flavour turns out right. You can find the podi masala in stores? or buy it online.  


INGREDIENTS 

 

1 tablespoon podi  

1 tablespoon red chilli powder 

1 tablespoon coriander powder 

1 tablespoon garam masala  

1/2 tablespoon ginger garlic paste  

1/2 cup cornflour  

Salt as required 

Oil for frying 

1/2 tablespoon fennel seeds 

1-2 chopped garlic cloves 

2-3 chopped green chillis 

1/4 cup cashews 

1/4 cup onions 

1/4 cup tomatoes 

1 cup mashed kidney beans (uncooked)  

1 tablespoon smoked paprika powder  

1/2 cup blanched green gram sprouts 

1/2 cup boiled corn 

1 tablespoon sour cream 

1 bowl lettuce 

1 1/2 bowl chopped coriander leaves  

2-3 tortilla wraps  

 
 

METHOD 

Add podi, red chilli powder, coriander powder, garam masala, ginger garlic paste, cornflour and salt in a mixing bowl.  

Put the mashed kidney beans in the bowl of spices. Make sure that the spice rub blends properly with the beans.  

Heat oil in a pan. On medium heat, add fennel seeds, chopped garlic cloves, green chills, cashews, smoked paprika powder, onions and tomatoes. Mix it continuously for 2-3 minutes.  

Now, add the kidney beans mash and blanched green sprouts to the pan. Cook for 3-4 minutes.  

Finally, add half of the chopped coriander leaves from the bowl. Let it cook for another 2 minutes, then turn off the heat.  

In a separate bowl, combine corn, the remaining chopped coriander leaves and sour cream. Give it a quick stir.  

Put a tortilla wrap on the pan. There’s no need to add oil at this point. Cook on both sides.  

Once the leopard spots begin to appear on both sides, remove the tortilla.  

For assembling, put the beans as the first base, then layer the corn and finally add the lettuce leaves. 

Serve.  
 

You may serve the burritos with a yoghurt dip, sweet chilli sauce, or eat as it is. Enjoy!