Huma's Maxican style Enchiladas with Indian twist

Maxican style Enchiladas with Indian twist- with left over keema and cheese filling ✨👩‍🍳💕 Quick and easy recipe. Enjoy!!

Ingredients:-

- 1/4 cup besan (gram flour)
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon cumin powder
- 1/4 teaspoon paprika
- 1/4 cup leftover qeema (minced meat)
- 1/4 cup shredded cheese (cheddar or any melting cheese)
- 1 tablespoon oil for cooking






















Instructions:-
1. In a mixing bowl, combine besan, water, salt, cumin powder, and paprika. Stir well until you have a smooth batter.
2. Heat a non-stick skillet over medium heat and add oil to coat the surface.
3. Pour half of the besan batter onto the skillet, spreading it evenly to form a thin pancake. Cook for about 2-3 minutes until the bottom is golden brown and the edges start to crisp up. Now place half of the leftover qeema and half of the shredded cheese in a line down the center. Fold the pancake into a semi circle. Repeat with the second pancake and remaining filling.
4. Once cooked, remove from the skillet and let them cool for a few minutes. Serve your delicious besan enchiladas hot and enjoy!
Note: You can customize the spices and seasonings according to your preference. Feel free to add additional fillings such as diced vegetables or herbs to enhance the flavor.