Corn Tortilla

Tortilla ( pronounced as tohr-tee-yah), is as staple to a Mexican diet as much is a roti to an Indian. A kind of flat unleavened bread, it has a lot of variations , just like our infinite varieties of parathas depending on fillings and flavorings.

Traditionally a corn tortilla is made from masa harina, a kind of maize flour treated with lime. Many recipes have Indianized this mexican staple by using maize flour( makai ka aata) and I ended up with one such experiment. I paired it with simple stir fried bell peppers available plentily in winters. Add any seasonal vegetables, boiled sweet corn and garnish liberally with cheese ! Make it as a brunch, a quick lunch or as a lazy dinner, an international dish with simple available ingredients to amaze your guests.

The recipe is as follows:


  • Maize flour- 1cup
  • All purpose flour- 1/2 cup
  • Wheat flour – 1/2 cup
  • Warm water- 1cup + extra if needed
  • Salt- 1 teaspoon
  • Refined oil- 1 tablespoon


  • Sift all the flours in a bowl, mix in salt , oil.
  • Add warm water little by little and knead into a soft dough( similar to chapati/ roti).
  • Cover the dough with wet cloth and let it rest for half-n-hour at least.
  • Pinch out small balls out of the dough and roll into thin chappatis.
  • Heat a flat griddle and cook them evenly on both sides.

If not consuming immediately, once the tortillas are cooled, wrap them in a clean muslin cloth and store it in an airtight box.

For filling:I have used all varieties of bell peppers here, you can use any seasonal vegetables available.

  • Refined oil/ olive oil- 1 tablespoon
  • Onion ( medium, finely chopped)- 1
  • Evenly diced red green and yellow bell peppers 1/4 cup each.
  • Green peas – 1/4 cup
  • Paneer(cottage cheese) – 1/4 cup evenly diced.
  • Salt and pepper to taste
  • Vinegar- 1 tablespoon
  • Optional- any fresh or dried herbs as per availability.
  • You can also use olives,  boiled sweet corn, jalapenos etc. for the filling.


  • In a small sauce pan, boil peas and diced cottage cheese for 5-6 minutes, drain water and keep aside.
  • In a non stick pan, heat oil, add chopped onions, fry till they are translucent.
  • Add all the vegetables ( except peas and cottage cheese fry for few minutes.
  • Add boiled cottage cheese and peas and mix well.
  • Add vinegar, salt, pepper, mix thoroughly and switch off the gas. You can add any fresh / dried herbs.
  • Spread each tortilla flat , place the filling , you can add freshly grated cheese(optional ) , fold into half or roll the tortilla and serve hot with chilly sauce or tomato ketchup!


Facebook Comments

Related Post

URAD DAL LADDU/UDDINA UNDI Urad dal laddu, uddina undi, split black gram laddus, easy and healthy sweet recipes, diwali special recipes, high protein laddus Happy Diwali to...
Paneer Burji Gravy Paneer Burji Gravy recipe, How to make restaurant style paneer burji, Easy paneer Burji gravy recipe. Paneer Burji is the vegeterain counterpart of...
Baby corn Capsicum Curry Capsicum are so versatile, they pair up beautifully with a lot of vegetables. In this recipe ,  I cooked them with baby corn and green peas, to make t...
Coconut Chutney simple coconut chutney recipe, chutneys for dosa and idli, ragi dosa recipe, easy chutney recipes, no cook chutney recipe A simple coconut chutney,...
Jeera Rice ( Cumin flavoured rice) Jeera rice recipe, How to make Jeera rice, tips to cook rice, one pot meals, Indian rice preparations. Holi calls for celebration, but for me with mu...
Espresso Crinkies Baking is so much fun until life starts happening 😊 . Kids and workplace remind you that there's more to life than the coffee chocolaty aroma eminatin...


Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *