You are here

Mexican Fingers's picture
For the topping:
  Red kidney beans 1⁄4 Cup (4 tbs), soaked overnight (Rajma)
  Bread slices 5
  Dried red chili 1
  Soda 1 Pinch
  Ajwain 1⁄4 Teaspoon
  Spring onion 1 , chopped
  Garlic 1 Tablespoon
  Red chilli powder 1⁄2 Teaspoon
  Tomato ketchup 1 Tablespoon
  Pepper powder 1 Pinch
  Salt To Taste
  Green chilli sauce 1 Tablespoon
For the cream cheese :
  Yoghurt 1⁄3 Cup (5.33 tbs) (Of Skimmed Milk)

1. Put the rajmah into a pressure cooker along with salt, pinch of soda and a dry red chilli.
2. After 2 whistles lower the flame and leave it for about 20 minutes. Then switch off the gas.
3. Heat a pan and add ajwain seeds and then the garlic paste.
4. When it begins to brown, add the whites of the spring onions and saute until transparent.
5. Now add the steamed rajma along with ketchup, red chilli powder, salt and pepper and cook it on a low flame until it dries. Then keep it aside.
6. For the cream cheese, hang the yoghurt in a muslin cloth for about 30 minutes and then beat it.
7. Add a pinch of salt and pepper to taste and mix well.

Recipe Summary


Rate It

Your rating: None
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 606 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 9.8 mg3.3%

Sodium 1541.7 mg64.2%

Total Carbohydrates 108 g36%

Dietary Fiber 12.7 g50.8%

Sugars 10.4 g

Protein 26 g51.8%

Vitamin A 26.9% Vitamin C 24.7%

Calcium 28% Iron 45.5%

*Based on a 2000 Calorie diet

Mexican Fingers Recipe