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Mexican Masti
| Main Ingredients | Red kidney beans (rajma), Sweet chilli sauce |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ½ cup red kidney beans (rajma), soaked, boiled and mashed
- 1 tablespoon + 2 teaspoons sweet chilli sauce
- ¾ cup salsa (made of chopped onions, tomatoes and fresh coriander leaves)
- 2 teaspoons tomato ketchup
- Juice of ½ lemon
- 10-12 corn chips
- ½ cup hung yogurt
- 12 pitted black olives
- A few fresh coriander leaves, to garnish
Method
- Put the mashed rajma in a non-stick pan, add ½ cup water and mix well and heat. Add 1 tablespoon sweet chilli sauce and mix well. Let the mixture get heated through.
- Put 3 tablespoons salsa in a bowl, add 2 teaspoons sweet chilli sauce, 2 teaspoons tomato ketchup and lemon juice and mix well.
- Crush corn chips and keep in another bowl.
- Take 5 fancy glasses, put 2 tablespoons kidney beans mixture in each of them.
- Take hung yogurt in a bowl and whisk.
- Halve black olives and put one in each glass. Put 1 tablespoon hung yogurt over it. Top with 2 tablespoons salsa.
- Keep a spoon in each glass. Put some crushed chips in each glass. Put remaining black olives on top. Garnish with a coriander leaf and serve immediately.
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