This specially crafted recipe is courtesy of Puneet Mehta, a renowned chef and a finalist on Season 2 of MasterChef India. 

For burrito wrap 
Normal soft wheat flour dough

For Fillings
1 cup Bajra (Iron Pearl millet)
½ cup Soya granules
¼ cup Rajma
½ cup sweet corn kernels
½ cup Paneer (diced)
1 Onion, large (chopped)
1 Tomato, large (chopped)
3 garlic cloves, (finely chopped)
1 Green chili, (finely chopped)
Pinch of Nutmeg powder
Pinch of Clove powder
Pinch of Cinnamon powder
¼ tsp Cardamom powder
½ tsp Cumin powder
½ tsp Black pepper powder
1 tsp Coriander powder
1 tsp Kashmiri Red chili powder (paprika)
½ tsp Dried Oregano
1 tbsp Lime juice
2 tbsp Fresh coriander (chopped)
Salt to taste

For Salsa
2 tbsp Onions, finely chopped
2 tbsp Green Bell Pepper, finely chopped
2 tbsp Yellow Bell Pepper, finely chopped
2 tbsp Red Bell Pepper, finely chopped
1 tbsp Green Chilies, finely chopped
¼ cup Tomatoes, deseeded & chopped
2 tbsp Raw mango, peeled and chopped (optional)
1 tsp Red Chili Powder
1 tbsp Lime juice
Salt as per taste

For Curd dip
½ cup Curd (thick and beaten)
1 tbsp Tomato ketch up
1 tsp Capcico or Tabesco Sauce or any hot chili sauce
Pinch of salt

Wash and soak Bajra and Rajma (separately) for 8-10 hours or overnight. After that rinse again and boil in salted water. Remember we don’t want them to be mushy. There should be some crunch so do not overcook. 

Soak soya granules in hot water for half an hour and then squeeze the water and set it aside. Boil sweet corn kernels for 3 minutes. Drain and set it aside.  

For salsa – Mix all the ingredients and set it in refrigerator.

For Curd Dip – Mix well all the ingredients and make a smooth sauce consistency.

Making of filling – Heat little oil in a large pan or kadhai, add chopped onions and sauté till they start turning brown, add chopped garlic, green chili and cook for another couple of minutes. Now add chopped tomatoes with little water. Cover and cook for 2-3 minutes. 

Now add all the spices, mix well and add cooked bajra, rajma, soaked soya granules and dadh of water. Adjust salt and mix well. Cover, and let it cook on medium low heat till the flavours are infused properly. Remove cover, increase the flame, add lime juice, chopped coriander and cook till the majority of moisture is evaporated. Once done, remove from the heat and add diced paneer, boiled corn kernels and set it aside. 

Making burritos – Roll a large medium thin chapati, cook on both side and bring it down to working platform/board. Spread little tomato ketchup, put a generous filling and roll it up. 

Apply little butter on top, take it back to hot grik pan or griddle and cook till the slight crust is formed. Once done, cut it in half, serve hot with curd dip, tangy salsa and enjoy. 

Chef’s Tips
• You can use mayonnaise instead of curd and can add cheese in the filling.
• Also you can replace soya granules with cooked Samak rice or brown rice. 
• Similarly you can replace the normal wheat flour chapati with the bread or tortilla of your choice.