Tex-Mex Frankie

Two ingredients you should always spare for rainy days-- boiled chana and boiled rajma. Whenever you make either,just boil and keep some aside for a variety of snack options..hummus/salad/chaat/refried beans/tex-mex ! This is also a great way to use left over chapatis..you can use fresh chapatis/tortilla wraps also. The topping is of salsa ,posted earlier ( http://sparrow-in-the-kitchen.blogspot.com/2012/01/red-bell-pepper-salsa.html) and sour cream (which can be store bought Or just mix equal amounts of hung curd and light cream...you can skip the cream entirely if you choose to )

Ingredients 

6 chapatis

For the filling
1 cup boiled rajma,with little water retained
1 large onion,finely chopped
1 pod garlic,crushed
1 green chilli, finely chopped
1 tablespoon olive oil
2 tablespoons mexican seasoning (available readily in supermarkets)
salt
1 tablespoon ketchup

To assemble
Grated cheese
Lettuce leaves
Salsa
Sour cream

1. Lightly grind the rajma in the mixer to get a thick and chunky paste.
2. Heat the oil. Saute the garlic and green chill for a few seconds
3. Add the onion and cook till soft.
4. Mix in the rajma paste and all other ingredients of the filling. Fry for a minute till paste becomes thick.
5. To assemble, lightly grill each roti on the tawa. Place the lettuce first followed by a spoonful of the filling. Top with grated cheese and roll into a frankie. Re-heat again on the grill/tawa for a few seconds.
6. Serve hot garnished with salsa and the sour cream..a great and healthy snack!