Mexican Samosa Chimichanga | best healthy easy veg baked chimichanga

Chimichangas is a classic Mexican dish. It’s crispy on the outside and filled with your favorite ingredient you can like yours deep-fried or baked, there can be variations for your recipe to try at home.

History and Origin of the Chimichanga

There are different stories about who invented the chimichanga, but most think it was born in Arizona. One popular tale says that Monica Flin, founder of El Charro Café in Tucson, dropped a burrito into a deep fryer and came up with the name “chimichanga” as a way to avoid swearing in Spanish. Others say it originated in other parts of the Southwest. No matter where it came from, the chimichanga is a Mexican-American classic.

Chimichanga vs. Burrito: What’s the Difference?

Chimichangas and burritos are pretty much the same thing, but there is one major difference—chimichangas are deep-fried, while burritos are not. Burritos are typically soft and wrapped in a flour tortilla, while chimichangas have a crispy, golden shell because they are fried. Chimichangas are also often smothered in sauce, cheese, or sour cream to make them even more indulgent.

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Easy Homemade Chimichanga Tutorial

If you’ve never made chimichangas before, here’s how to do it step-by-step:

• Choose your favorite filling (meat, beans, or veggies).
• Spread on a large flour tortilla or roti and roll tightly.
• Either fry, bake, or air-fry it until crispy.
• Serve with sour cream, salsa and/or queso sauce, if desired.

Gluten-Free Chimichanga Recipe Ideas

For gluten free use corn tortillas or Millet or rice flour tortillas. Some great fillings can be :

• Grilled chicken and avocado
• Spiced black beans and cheese
• Sautéed mushrooms and onions

Bake or air-fry them for a crispy finish without gluten.

Chimichanga video Cooking Instructions in oven or Air Fryer

what can be Best Chimichanga Fillings for Vegetarians

Chimichangas aren’t just for meat lovers! Try these vegetarian fillings:

• Black bean and cheese – A classic, protein-packed combo.
• Spinach and mushroom – A flavorful, nutritious option.
• Sweet potato and black beans – Sweet and savory
• Tofu and bell peppers – A hearty, plant-based alternative.
• Roasted corn and zucchini – Perfect for a summer-inspired chimichanga.

You can check out few more recipes – Bihari Style Masala Sattu, Ayurvedic Golden Milk, Indian Masala Chai, Cold Coffee, Mango Squash

• No Sugar Sweets
• Sweets
• Low Fat Recipes
• Street food Snacks
• Breakfast

Authentic healthy baked Veg Mexican Chimichanga Recipe

If you want to enjoy a true vegetable chimichanga, here’s a traditional baked recipe you can try:

Ingredients:-SERVES 8

FILLING

* 2 tbsp Oil
* 1/2 tsp Cumin Seeds / Zeera
* 1 Onion
* 1 Cup Cauliflower florets
* Salt to taste
* 1 Carrot
* 1/2 Cup Peas
* 1 Capsicum
* 1/4 tsp Turmeric Powder / Haldi
* 1/2 tsp Chaat Masala ( Optional )
* 1/2 tsp Dry Mango Powder / Aamchoor
* 100 gms Cottage Cheese / Paneer
* 1/2 tsp Garlic Paste
* 1/2 tsp Ginger Paste
* 1/2 tsp Green Chilli Paste or as per your taste
* 1/2 tsp Coriander Powder
* 1/2 tsp Garam Masala
* 1 tbsp Green Coriander leaves

TORTILLA DOUGH

* 2 Cups All purpose flour / Maida
* Salt to taste
* 1/2 tsp coarsely ground Black Pepper / Kali Mirch
* 1/2 tsp Nigella Seeds / Kalonji
* 3 tbsp Oil
* Water for kneading

Method

1. In the hot oil add Zeera and let it to crackle.
2. To it then add Onion, Cauliflower.
3. Within few minutes of sauting sprinkle some water to make the Cauliflower tender..
4. Add salt to taste and now cover the vessel and keep to to cook on a low heat for about 2 minutes.
5. After this again removing the lid keep the heat to high and add finely chopped Carrot, Peas, chopped Capsicum, Turmeric Powder,Chaat Masala, Dry Mango Powder
6. Sauting all this for about 5 minutes, now add cottage Cheese to it.
7. Add Garlic paste, Ginger paste, Green Chilli Paste, Coriander Powder along with Garam Masala to it and mix well.
8. Keep it covered and let it to cook on low heat for about 10 min.
9. Sabzi or the filling for the Tortillas is ready sprinkle it with fresh Coriander Leaves and let it to come down to the room temperature.
10. For the Tortillas or the rotis mix All purpose flour, Salt, Pepper ,Nigella and Oil together.
11. Adding water to it as per required make a soft dough,
12. Keep it covered and let it to set for about half an hour.
13. After that taking big lemon size portion of the dough spread it into a 8 inch diameter soft and thin roti.
14. Bake it over a griddle or a tawa for about 20 seconds.You can even bake it only on one side on which the filling will be placed.
15. Now fill in the sabzi in rotis then fold and close the rotis in any way as you like.Seal it using a toothpick.
16. Placing them in baking dish brush the made chimichangas with Olive Oil to get that golden crust.
17. Bake it for 25 minutes on 200 degree Celsius.
18. SERVE hot and enjoy with any kind of sauce.

Chimichanga Sauce Recipes and Variations

A good sauce can elevate a basic chimichanga to something truly memorable. Here are a few to try:

• Queso sauce – Melt cheddar cheese with milk and spices for a dip.
• Green chili sauce – puree roasted green chilies with garlic and lime juice.
• Creamy chipotle sauce – Stir together Greek yogurt, chipotle peppers and lime juice.

Note

* You can keep the Tortillas or the rotis stored in a ziplock bag in the refrigerator for about a week but warm them up before using them for filling.
* You can also make the rotis of square shape.
* Add little grated cheese with the filling to add some extra taste and calories for kids.
* If you don’t want to use toothpick keep the closed portion upside down and it will automatically get closed after baking.