You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain International > Mexican Vegetable Faheeta Mexican Vegetable Faheeta by Tarla Dalal Flour tortillas jam-packed with the goodness of vegetables, and topped with molten cheese and green salsa..... undoubtedly a culinary treat! Do try other Jain friendly international recipes like American Chopsuey and Macaroni A La Mexicana . 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Close 29 Jun 2017 This recipe has been viewed 56349 times 4/5 stars 100% LIKED IT 4 REVIEWS ALL GOOD Mexican Vegetable Faheeta recipe - How to make Mexican Vegetable Faheeta Tags Jain InternationalJain SnacksMexican DelightsDeep FryMexican PartyKadai Veg Preparation Time: 30 mins Cooking Time: 20 mins Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup boiled sweet corn kernels (makai ke dane)1/2 cup shredded cabbage1/2 cup chopped capsicum1/2 cup soaked and boiled rajma (kidney beans)1 tsp dry red chilli flakes (paprika)1 tsp dried oregano8 flour tortillas1 recipe cooked tomato salsa , recipe below1 recipe avocado dip1/4 cup sliced olives1/2 cup grated processed cheeseFor The Flour Tortillas3/4 cup whole wheat flour (gehun ka atta)1 1/2 cups plain flour (maida)4 tsp oil1/2 tsp saltFor The Cooked Tomato Salsa3 tomatoes1 small sized capsicum1/4 cup chopped coriander (dhania)1 tsp chillies in vinegar1/2 tsp chilli powder1/4 tsp fresh oregano1/2 tsp sugar1 tbsp oil1/2 tsp saltFor The Green Salsa2 large sized green tomatoes3 green chillies2 tbsp white vinegar salt to taste Method For the flour tortillasFor the flour tortillasMix the flours, oil and salt and make a dough by adding enough warm water.Knead the dough well and keep aside for 30 minutes. Knead again.Depending on the diameter you require for the dish, roll out the dough into 150 mm (. 6") diameter thin rounds with the help of a little flour.Cook lightly on a tava (griddle) and keep aside.For the cooked tomato salsaFor the cooked tomato salsaPut the green tomatoes in a vesselful of boiling hot water for about 10 minutes. Peel and chop finely. Keep aside.Pierce the capsicum with a fork and hold over an open flame until the skin blackens.Remove from the flame and rub off the burnt skin. Wash and chop finely.Heat the oil in a pan, add all the ingredients and cook for 3 to 4 minutes. Keep aside and use as required.For the green salsaFor the green salsaCut the tomatoes into big pieces. Mix with green chillies and ½ cup water and cook on a medium flame till the tomatoes are done.Cool, purée in a blender and strain through a sieve.Add the vinegar and salt to adjust tartness and flavour.Keep aside.How to proceedHow to proceedCombine the corn, cabbage, capsicum, rajma, chilli flakes, oregano and salt. Keep aside.Spread some tomato salsa and avocado dip on each flour tortilla.Put the vegetable filling and fold from both the sides and top with some green salsa, olives and cheese.Grill in the oven till the cheese melts.Serve hot. Nutrient values (Abbrv) per servingEnergy580 calProtein18 gCarbohydrates90 gFiber8.5 gFat17.3 gCholesterol10.5 mgSodium938.2 mgClick here to view calories for Mexican Vegetable Faheeta