| 1 Comment

Yes, these are whole wheat AND baked. πŸ˜€

So, the only thing you really have to worry about is the filling because these are so guilt-less!!

2 Potatoes Peeled and Diced into small squares
2 Bay Leaves
1/2 Red Onion
1 tsp of Cumin
1 tsp of Black Mustard Seeds
Salt as per taste
1 tbsp of Ground Coriander

Whole Wheat Tortillas

So, to start off, you’re going to drop some oil in a pan. When heated, add cumin seeds and black mustard seeds and let split. After that, you’re going to add the bay leaves. Stir around, and let the flavors permeate. Add, the onions and let them get translucent. Add the potatoes and cover, so they cook all the way through. Add the coriander powder when potatoes are tender.

For the shell, you’re going to take the tortilla and immerse in water (Yes, you heard right) and heat for 30 seconds in the microwave. Cut in half and fold into a cone and fill with the cooked potatoes. Then seal at the edges by firmly pressing your finger down. Poke holes with fork and brush with oil. Do this until you have made as many as you desire. Bake at 400* for 20 minutes or until browned.

Hope you enjoy this easy snack! Serve with mint chutney or any type of chutney you prefer EVEN ketchup mixed with a little Sriracha. πŸ™‚

One Comment

  1. Pingback: Banana Nut Muffins/Bread « Taneja's Bride

Leave a Reply