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Soya tofu enchiladas

Ingredients
For the corn tortillas:
Maize flour 1 ½ cup
Plain flour 1 cup
Oil 3 tsp
Salt ¾ tsp
For the stuffing:
Soya granules, soaked, drained ¾ cup
Crumbled tofu ¾ cup
Onion, finely chopped 1
Green chilli, chopped 1 tsp
Coriander, chopped 2 tbsp
Salt to taste
Oil 2 tbsp
Dry mango powder (amchur) ½ tsp
Other ingredients:
Tomato sauce
Cooking cheese, grated 3 tbsp
Oil for frying
Method
For the corn tortillas: Mix the flours, oil and salt and make dough by adding enough warm water.
Knead the dough well and keep for ½ an hour. Knead again.
Divide the dough into 12 equal portions. Roll out the dough into thin 6-inch diameter rounds with the help of a little flour.
Cook lightly on a tava and keep aside.
For the stuffing: Heat the oil in a non-stick pan, add the onions and green chilli, and sauté for 2 minutes, stirring continuously all the while.
Add the soya, tofu, coriander, dry mango powder and salt, and sauté again for 2-3 minutes.
Remove from the flame, cool and divide into 6 equal portions. Keep aside.
To serve: Fill each tortilla with the soya tofu stuffing and roll up.
Arrange in a baking dish and pour tomato sauce down the centre of the tortillas.
Sprinkle the cheese on top and bake in a hot oven at 200°C for 20 minutes.