Spicy Chickpea Chimichanga

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Today’s Mexican dish is going to be Chimichanga. From Wiki, I am told that it’s also called Chivichanga. It is made with Tortillas, Cheese, beans, and shredded chicken. It is normally deep fried burrito that’s popular in South western US. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese.
When I saw Pavani’s was when I realized that I had accidentally made this when I was making Spring rolls. When the store bought sheet failed on us, I had the tortillas and we wrapped up with that to see if that works. Of course I didn’t know about this dish nor did I add cheese to it. I later decided this would surely be a dish that I could make for this week.

I was making something else and I was left with just one more tortillas, when Konda insisted on more. She loves cheese and can have it in any number of ways. I was telling her that I was saving up the last one to make something, but seeing how disappointed she was looking, I ended up making this. 

This is so simple to make, especially if you have the filling ready. Of course this is a fusion dish with just the concept of Mexican Chimichange involved. But then being a spice lovely group, we can’t satisfy ourselves with anything less spicy. Then after filling it up, I wasn’t really keen on deep frying it and followed Pavani’s method of pan frying. We still were left out with awesome Chimichanga!

Spicy Chickpea Chimichanga

Ingredients Needed:

Tortillas – 1 -2 nos.
Chickpea filling / Channa Masala – 1 cup
Grated Cheese – 1/2 cup
Red Chili flakes – 1 tsp or as per taste
Butter – 1 tsp
Salsa – 1 cup to serve

How to make Chickpea chimichanga
To make the filling 
I made the Channa Masala that I normally make for Pooris. 
Warm the tortillas over hot pan, for couple of secs. It’s enough if the tortillas are warm, only then it is easy to roll them.
Place the filling in the centre, sprinkle the red chili flakes over it, top it with grated cheeses. Fold the sides of the tortilla onto the filling, then fold the bottom over the the sides and roll to the top. Repeat with the remaining tortillas if you are making more.
Roll it carefully but tightly so that they stay together well. 
Heat a teaspoon of butter on the tawa, place the chimichangas on the hot butter, seam side down and cook on medium flame until golden brown, about 3-4 minutes. Flip over and cook for another 2 minutes or until golden brown.
Serve hot with tomato salsa.

You can check out Burritos, Mexican Rice

Sending this to Nisha, who is hosting my Kid’s Delight, themed on After school bites

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 31

Spicy Chickpea Chimichanga

Cuisine Mexican
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Oh I remember being fascinated by the name Chimichangoes..and making them years and years back ….well it surely was on my mind to make these for mexican theme…these taste and look wonderful.

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