I found spinach chapatis at the Indian store this morning. They looked like they were made out of all purpose flour and not whole wheat, so I picked them up hoping to experiment. Tortillas will probably turn out crispier than using chapatis, so buy them instead. You can experiment with fillings of your choice. One day I made a mint and chickpea (pudina & channa) filling, and today I made a corn and cheese filling!
You will need – A muffin pan, Tortillas, filling (I will list two types that I made – super easy!)
Cut round circles from the tortillas and line the muffin pan like this before starting.
Mini Appetizer Cups
Ingredients:
- - For the Mint and Chickpea Filling
- mint chutney - 3 tbsp
- chickpeas - 1 cup, boiled
- onion - 1/2, sliced
- tomato - 1/2, sliced
- red chilli powder - 1/2 tsp, optional, depending on spice level desired
- chat masala - 1/2 tsp
- coriander powder - 1/2 tsp
- cilantro - 3 tbsp, finely chopped
- green chilly - 1, finely chopped, optional
- parmesan cheese - grated
- salt - to taste
- -
- - For the Corn and Cheese Filling
- sweet corn - 1 cup
- cream cheese - 3 tbsp
- green chilly - 1, sliced
- cilantro - 3 tbsp, chopped
- salt - to taste
Instructions:
Once you load the muffin pan, Bake at 350 for 5-6 minutes until the shells are set in their shape. Baking time may vary, so keep an eye on what's going on inside the oven. This is the only tricky part.
For the Mint and Chickpea filling:
- Heat oil, fry the onion for a couple of minutes till soft. Add tomato and cook for another minute. Add all other ingredients and mix well. Fill cups, garnish with cheese and serve!
- Heat the corn slightly over a flame and add cream cheese so it softens over the corn. Add other ingredients and mix well. Fill cups and serve!
