Tortilla Rolls with Salsa Sauce

Tortilla Rolls with Salsa Sauce

From   Firangi Tadka

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Mexican

A popular Mexican snack that is just as healthy as it is tasty


  • Tortilla dough
  • Refined flour (maida) ½ cup
  • Cornmeal (makai ka atta) ½ cup
  • Baking soda ¼ tsp
  • Stuffing
  • Cream cheese 3 tbsps
  • Hung yogurt ¼ cup
  • Medium red capsicum, finely chopped 1
  • Medium green capsicum, finely chopped 1
  • Corn kernels, boiled 1 cup
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Medium onion, finely chopped 1
  • Garlic cloves, finely chopped 2
  • Red chilli sauce 1 tsp
  • Salt to taste
  • Salsa
  • Tomatoes, finely chopped 1 cup
  • Tomato puree 4 tbsps
  • Tomato ketchup 2 tsps
  • Red chilli sauce 1 tsp
  • Fresh coriander leaves, finely chopped 1 tsp
  • Green chilli, finely chopped (optional) 1
  • Spring onion, finely chopped 1


  • To make tortilla dough, take refined flour and cornmeal in a bowl. Add baking soda and mix. Add water, a little at a time, and knead to a stiff dough.
  • Divide the dough into equal portions and roll out each portion into round chapattis.
  • Heat a non-stick tawa, and roast chapattis, one at a time, turning sides till they are equally cooked and yellowish brown on both sides.
  • To make stuffing, take cream cheese, hung yogurt, red capsicum, green capsicum, corn, coriander leaves, onion, garlic and red chilli sauce in another bowl and mix well. Add salt and mix well.
  • Put this stuffing equally on all the tortillas and make roll tightly. Keep them on a serving platter and chill in the refrigerator before serving.
  • To make salsa, mix tomatoes, tomato puree, tomato ketchup, red chilli sauce, coriander leaves in a bowl. Add green chilli if you like it more spicy. Garnish with spring onions and refrigerate along with rolls to serve cold.