Veg Burrito

1. For the dough- Take 1 1/2 cups of all purpose flour in a big bowl and add 3 tbs of oil, 1/2 tsp baking powder, a pinch of salt and add approximately half cup of lukewarm water(do the adjustments accordingly) and knead a smooth dough. Let the dough rest for an hour or two.

2. For the sour cream- Take 1 cup of hung curd and add 1tbs of lime juice to it and mix well.

3. For the salsa- Take 2 large charred tomatoes(roast on high flame for a minute from all sides) and then grind them with 1/3 cup fresh coriander leaves, 2 tbs lemon juice, 1tsp oregano, 2 tsp chilli flakes, salt to taste, 1tsp cumin powder in an electric grinder into a "rough" paste. Add 1 medium sized finely chopped onion to it and mix well; try to make this part of the dish the last as the salsa starts leaving a lot of water.

4. For the filling- In a big pan on medium to high flame, add 2-3 tbs olive oil, few pods of finely chopped garlic, 1 small onion thinly sliced, 1/2 cup of coloured bell peppers finely sliced, 1/4 cup boiled sweetcorn, and saute well. Add 1/4 cup cabbage thinly sliced, 1/4 cup boiled rajma(kidney beans) and 1/2 cup cooked rice; also add 1-2 tsp paprika powder, 1-2 tsp cumin powder, salt to taste and the puree of 1 small tomato. Cook the filling on low to medium flame for 10-15 mins.

This recipe will yield around 5 burrito wraps; take the dough and roll a tortilla, cook it on low flame on both sides for a minute or two, then place a lettuce leaf (I used cabbage instead) on the tortilla, add the fajita filling, salsa and sour cream along with some grated cheese, fold it into a roll and enjoy! For the assembling video refer to my instagram handle @_theartofsimplicity.