Hot chilli burritos

Step 1: Mix 4 ½ oz wheat flour, 2 ⅛ oz maize flour, 2 tbsp oil and ½ tsp salt, and knead into a soft dough, adding ½ cup water a little at a time as needed.

Step 2: Divide the dough into 12 parts and roll each into a 13 cm chapati.

Step 3: Roast each chapati lightly on a hot griddle for about 30 seconds a side. Keep them covered in a cloth.

Step 4: If you are using dried kidney beans (about 150 g dry), soak them overnight and pressure cook with 1 dry red chilli until soft. Drain 12 ½ oz cooked red kidney beans and mash them lightly.

Step 5: Heat 2 tbsp oil and 2 tbsp butter, add 1 tsp cumin seeds, then sauté 3 onions and 2 tsp garlic paste for 5–6 minutes until brown.

Step 6: Add the beans, 4 tomatoes, 5 ½ oz potatoes, 1 oz spring onions, 5 green chillies, ½ tsp chilli powder, 2 tbsp vinegar, 2 tsp sugar and 1 tsp salt. Cook for 8–10 minutes until the gravy thickens.

Step 7: For the hot sauce, soak 3 dry red chillies in a little water for 15 minutes and mash them.

Step 8: Heat 1 tsp oil and sauté 2 onions for 4–5 minutes until brown.

Step 9: Add the mashed chillies, 2 ¼ lb tomatoes, ½ tsp chilli powder, ¼ tsp dried oregano, 2 tsp vinegar, ½ tsp ground black pepper, ¾ tsp salt and 1 tsp sugar and cook for 2 minutes. Blend and strain.

Step 10: Heat the oven to 350°F. Fill each chapati with a little filling, and spread over a little hot sauce and 1 tsp of ¼ cup sour cream dip.

Step 11: Roll gently with the ends overlapping and arrange in a baking dish, seam side down.

Step 12: Pour the remaining hot sauce on top, spread with ½ cup sour cream dip and sprinkle with 3 ½ oz cheese.

Step 13: Bake for 20 minutes until the cheese melts.

Step 14: Serve with more hot sauce, the remaining ¼ cup sour cream dip, spring onions or salad.