khakos... a fusion of indian and mexican recipe

I have these dried dark red kidney beans, which I have bought....and they won't cook soft to the consistency, I require to make the popular Punjabi curry-- rajma..., even if, I pressure cook it, for a long time, after soaking for 12-18 hours. I make this fun recipe which uses these kidney beans very well and makes a delicious and quick snack. I have used "khakras". They are thin crispy flatbreads made with wheat flour from Gujarat, usually eaten for breakfast. My son named this dish as ""Khakos""....as a mix from the words "khakra" and "taco". Taco is a crisp mexican flatbread made with maize flour, often stuffed with fillings like grilled chicken, beans, avocado, sour cream, etc... :) 

So here are my fusion "khakos" .... :) 

Ingredients:

• 6-8 pieces of khakra 
  
• 1/2 cup of dried kidney beans (or canned kidney beans)
• 1 onion
• 3/4 pieces of garlic cloves
• salt, pepper, garam masala according to taste...maybe 1/2-1 tsp each
• 1/2 tsp turmeric powder(optional)
• 1/4 tsp asafoetida
• 1 carrot
• 2 tomatoes
• 1/2 green capsicum
• 1/2 cup defrosted frozen corn(or fresh corn boiled or steamed)
• 3-5 tbsp mozzarella or cheddar cheese
• a bunch of coriander leaves
• juice of 1/2 lemon
• 1 tsp oil

Recipe:

• Wash the dried kidney beans in tap water and soak them in enough water for about 12-18 hours(overnight).
• Drain the soaking water, fill the container with enough fresh water. Add about a tsp of salt and pressure cook the kidney beans for 15-20 minutes or so... till they are soft and mushy.
• Omit the first two instructions if you are using canned kidney beans. Drain and rinse the canned kidney beans and keep them aside. 

• Grate garlic, chop onion to half. Finely chop one half of the onion, and slice the other half of the onion in long slices. 
• Chop tomatoes, chop the capsicum, grate carrot, grate cheese, defrost frozen corn and chop the coriander leaves.
• Keep it all aside in different bowls or separately on a plate or a cutting board.
• Puree the kidney beans to paste in a food processor or a grinder.

• In a pan, heat a tsp of oil, stir fry the garlic and the onion. 

• Add spices, garam masala  and add the kidney bean paste to the pan. 

• Mix till the onion and spices are mixed with the bean paste.
• Add lemon juice and chopped coriander leaves.
• Transfer the kidney bean paste in a bowl and let it cool.

• Now, keep all the ingredients ready and start assembling the "khakos"

• Make khakos....!!
1. In a plate, place a khakra.
2. Spread the kidney bean paste.
3. Layer with chopped tomatoes.
4. Chopped capsicum.
5. Grated carrot.
6. Onion slices.
7. Boiled corn.
8. Shredded mozzarella or cheddar.
9. Coriander....topped with more lemon juice if needed... :)

• Yumm.... flavorsome and healthy Khakos are ready to bite into ...!!!

• Crunchy base and fresh vegetables makes a delicious snack...!!!

Quantity: 

• about 6-8 

Notes:

• Turmeric is optional. I think the dark color of the bean paste looks better.
• As the canned or even the boiled kidney beans are already salted, be careful while adding more salt ...when further cooking the bean paste.
• You can use other vegetables or even grilled chicken as topping.
• You can use 2 khakras as base(it makes a stronger base)
• Serve immediately as the khakras will go soft in a while.
• You can make this, on a bread toast too, if you do not have khakras.
• You can puree leftover, rajmah curry too...(after removing the whole spices).