Indian Cooking Recipe : Enchiladas Ingredients : For the dough : 1 teacup maize flour (makai-ka-atta) ¾ teacup maida 3 tsp oil ¾ tsp salt oil for deep frying For the stuffing : 250 gms (9 oz.) panner, finely chopped 1 onion, chopped 2 green chillies, chopped salt to taste For baking : 6 tbsp grated cooking cheese For the hot sauce : 1 kg. (2¼ lb.) red tomatoes 6 red dry chillies 1 onion, chopped ¼ tsp ajwain 3 tsp sugar 2 tbsp oil salt to taste Method : For the dough : Combine the flours. Put the oil and salt to make a soft dough by using enough water. For the stuffing : Combine all the ingredients together. For the hot sauce : Soak the chillies in ½ teacup of water for 15 minutes. Heat the oil in a vessel and sauté the onions for some time. Put the tomatoes and the chillies (with the water) and cook till the tomatoes becomes soft. Blend the mixture in a liquidiser and strain the sauce. Put the ajwain, sugar and salt and boil for 10 minutes. How to proceed : Roll out the dough into thin rounds about 100 mm. (4") in diameter with the help of maida. Prick lightly with a fork. Deep fry in oil very lightly. Dip immediately into the hot sauce, fill with a little stuffing and place on a well greased baking dish. Pour the remaining hot sauce and sprinkle the cheese over it. Bake in a hot oven at 450ºF for 20 minutes. Ready to serve hot.