Enchilada Kachori

Directions

• In a cooking pan add oil, garlic, and minced beef. Cook for 5 mins on high flame.
• Add water, cover the lid and cook until mince has cooked properly and stir till excess water has dried. (18-20 mins)
• Add cumin, chilli flakes, tomato paste, chilly garlic sauce, classic mayo, salt, oregano leaves and cook for 5-6 mins on medium low heat.
• Take the pan off the heat and spread the cooked meat into a shallow dish or tray to cool rapidly
• Add sweet corn, onion, capsicums and mix well.
• Cut the tortilla wraps with a round cutter.
• Brush the corners of the wraps with beaten egg.
• Add 1 tbsp leveled cooked minced and grated mozzarella cheese.
• Cover with the second tortilla wrap and press the corners to close tightly.
• Heat oil in a wok and fry kachori until golden brown.
• Served with oregano classic mayo dip

For Oregano Classic Mayo Dip :

• Add all ingredients in a mixing bowl and mix well.
• Sauce/dip is ready.