1/2 c Whole wheat flour (atta)
1/2 c Corn meal flour
1 c Water
3 ts Ghee
MMMMM--------------------------FILLING-------------------------------
2 Onions; minced
2 c Fresh sweet corn
2 c Fresh spinach; chopped
1 c Sour cream or fresh yogurt
1/2 ts Coriander powder
1/2 ts Cumin powder
1/2 ts Black pepper powder
1/2 c Thick tomato sauce
2 ts Jaggery
2 c Cheddar cheese; grated
2 1/2 tb Oil
Salt; to taste
Heat 2 tb oil in a frying pan and saute onions. Add corn, coriander,
cumin, salt, and pepper, and saute. Add jaggery and spinach. Stir
well for 1 minute, remove from heat, and blend in 1 cup of grated
cheese. Divide mixture into 6 portions.
Place 1 portion of this filling in a strip down the center of each
enchilada. When all 6 enchiladas are made, roll each one up. In a
large oiled baking dish thjat is coated with tomato sauce, place 3
enchiladas, seam down. Make a second layer, with remaining 3
enchiladas. Cover again with sauce and sprinkle with the remaining
cheese. Bake at 450?F for 15 minutes. Remove from oven and cut into
3 or 4 pieces. Top each with 1 tb sour cream or yogurt and serve.
