Ingredients
For Filling:


- 1.5 tablespoons olive oil


- 2 tbsp Chunky chilli oil Italian Tadka
- 1 medium to large onion


- 1 cup chopped white button mushrooms – 500 grams
- 1 cup chopped broccoli florets
- 1 sliced bell pepper 1 medium to large – red, yellow or green, optional
- Salt to taste
- 1/5 tablespoon red wine or white wine – optional
Other Ingredients:
- 4 tortillas
- 1/2 cup shredded cheddar cheese or Monterey jack or Colby cheese, or as required
- 2 tbsp whole wheat flour + 3 tbsp water (for sealing paste)
To Serve With
- 1/2 bowl Guacamole
- 1/2 small bowl Sour cream
- 1/2 bowl Tomato Salsa salsa de verde or pico de gallo
- Extra Italian Tadka for topping
Spicy Mushroom & Broccoli Chimichangas with Hattke Chunky Chilli Oil Italian Tadka
Did you know? The chimichanga was supposedly born by accident when a burrito was dropped into a deep fryer, talk about a delicious twist of fate! 🤤
This crunchy, golden, deep-fried parcel is anything but ordinary. Our version gives it a bold, Indo-Italian spin with spicy mushroom broccoli filling, rich umami from red wine, and a fiery hit of Italian Tadka chilli oil. It's a fusion feast that’s crispy on the outside, flavour bomb on the inside perfect for adventurous eaters who like their comfort food with a cheeky kick.
Step 1: Filling Prep
- In a heavy pan, heat olive oil. Add 2 tbsp Hattke Chunky Chilli Oil Italian Tadka and mix well.
- Add sliced onions and sauté on medium heat until light golden.Â
-
Add chopped mushrooms and broccoli. Sauté on medium-high heat till they release water and become tender. Cook until all moisture evaporates.
-
Tip: If the mixture sticks, lower heat and deglaze with a splash of water.
-
-
Add a splash of red wine, sauté for 1–2 minutes, and remove from heat.
-
Note: Filling must be dry to avoid soggy chimichangas.
-
Step 2:Â Rolling & Sealing
- Mix 2 tbsp whole wheat flour with 3 tbsp water to form a sealing paste. (Substitute with all-purpose or gluten-free flour if needed.)
-
Place tortilla on a flat surface. Add 2–3 tbsp filling and 2 tbsp grated cheddar on one side. Fold in the sides, then roll tightly. Brush the open end with flour paste and seal shut. Dab a little paste outside the seam for extra hold.
Step 3: Frying the Chimichangas
- Heat enough oil for shallow or deep frying. Test with a small piece—if it sizzles, you're ready.
-
Gently place rolls seam side down. Fry on medium heat until golden and crisp, turning as needed.
-
Remove and place on kitchen paper to absorb excess oil.
Step 4: Serve It Up
Serve hot with:
-
Drizzle more Italian Tadka for that extra flavour, guacamole, salsa, or sour cream.
-
Sides: Guac, pico de gallo, hot sauce, or fresh herbs for that extra punch.
COOKING TIME
PREP TIME - 15 minutes
COOK TIME - 40 minutes
Total Time - 55 minutes
Cooked it, loved it? tag your Hattke dish @hattkefood and get featured! 😋Â
#HattkeOnMyPlate #MyHattkeMoment
Â