Mexican Spring Rolls

Ingredients 

• 1 cup rajma
• Salt to taste 
• 2 tbsps olive oil
• 1 medium onion, chopped
• ½ inch ginger, chopped
• 1 tbsp finely chopped garlic
• ½ cup chopped mixed capsicums
• 1½ tsps paprika powder
• Crushed black peppercorns to taste 
• 1 tsp dried mixed herbs
• ¾ cup tomato puree
• 8-10 spring roll sheets
• Refined flour slurry
• Grated processed cheese as required
• Oil for deep frying
• Salsa to serve
• Sour cream to serve

Method

1. Soak Tata Sampann Rajma in sufficient water for 6-7 hours.
2. Heat non-stick pan, add the soaked rajma, sufficient water and salt. Cover and cook for 30-35 minutes.
3. Heat olive oil in a non-stick pan. Add onion, ginger, garlic, and sauté well.
4. Add mixed capsicums and cooked rajma. Mix well and sauté for 2-3 minutes 
5. Add salt, paprika powder, crushed black pepper, and dried mix herbs. Add tomato puree and mix well. Cook for 2-3 minutes. Take it off the heat and set aside.
6. Take a spring roll and stuff with a portion of the prepared mixture. Add grated processed cheese and apply slurry on the sides and roll it.
7. Heat sufficient oil in a kadai, deep fry the spring rolls till golden brown and crisp. Drain on an absorbent paper.
8. Serve hot with salsa and sour cream.