Corn Enchiladas Recipe

Ingredients

• 1/2 cup maida (plain flour)
• salt (namak) to taste
• 3 tsp melted butter for greasing and cooking
• 1 cup cooked sweet corn kernels (makai ke dane)
• 1 tbsp oil
• 1 tsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped capsicum
• 2 tsp dry red chilli flakes (paprika)
• salt (namak) to taste
• 2 cups roughly chopped tomato
• 1/2 cup roughly chopped onion
• 1 tbsp roughly chopped garlic (lehsun)
• 1 tbsp oil
• 1/4 cup finely chopped spring onions whites and greens
• 1 tsp dry red chilli flakes (paprika)
• 1/2 tsp red chilli powder
• 1 tbsp sugar
• salt (namak) to taste
• 6 tbsp grated processed cheese
• 1/2 cup grated processed cheese

Steps

1. Combine the plain flour, salt and ¾ cup of water in a deep bowl, whisk well until no lumps remain.
2. Grease a 125 mm. (5") diameter non-stick pan with ¼ tsp of melted butter.
3. Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly. Spread ¼ tsp of melted butter evenly over it and cook it for 30 seconds.
4. When the sides starts to peel off, turn the pancake around and cook the other side for another 30 seconds.
5. Repeat steps 2 to 4 to make 5 more pancakes. Keep aside.
6. Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
7. Add the capsicum and sauté on a medium flame for 2 minutes.
8. Add the chilli flakes and corn and sauté on a medium flame for 1 minute.
9. Add the white sauce and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
10. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside.
11. Heat the oil in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 30 seconds.
12. Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
13. To make corn enchiladas, divide the stuffing into 6 equal portions. Keep aside.
14. Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll.
15. Repeat step 2 to make 5 more stuffed pancakes.
16. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it.
17. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it.
18. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
19. Serve the corn enchiladas immediately.