| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fine maize flour |
| 1 |
c |
Plain flour |
|
|
Salt to taste |
|
|
Oil to deep fry |
| 2 |
c |
Beans, rajma washed and |
|
|
soaked overnight |
| 1 |
T |
Butter |
| 3 |
T |
Tomato ketchup |
| 2 |
t |
Red chilli powder |
|
|
Salt to taste |
| 1 |
t |
Ground fresh cumin |
| 1/2 |
t |
Clove-cinnamon powder |
| 2 |
|
Onions chopped |
| 1 |
|
Tomato chopped |
| 1 |
|
Cucumber chopped |
| 1 |
|
Capsicum chopped |
| 2 |
T |
Cabbage chopped |
| 1 |
|
Sprig spring onion chopped |
| 1 |
|
Potato boiled, peeled |
|
|
chopped |
| 4 |
|
Salad leaves chopped, 4 to |
| 1/2 |
c |
Salsa dip, refer dips & |
|
|
dressings |
| 1/2 |
c |
Tomato ketchup |
| 1 |
c |
Grated cheese |
INSTRUCTIONS
5
For shells: Mix flours and salt. Add some water knead to a pliable
dough. Divide and roll into 4-5" very thin chappatis. Prick both sides
with fork. Arrange on a large cloth to air out. Deepfry one at a
time till lightly golden. Fold into a 'U' or taco shape while hot,
drain and cool. Repeat for all. For bean filling: Pressure cook
rajma till well cooked. (approx. 7 whistles). Drain and mash coarsely
while hot. Keep aside 1 cup of the water. Return mashed rajma to
cooker directly. Add drained water, all other ingredients and cooked
till well blended. Add some more water if required. Do not make
watery. Keep aside and use hot or warm. For topping: Mix all
vegetables, add salt and pepper and toss lightly. To serve: Put a
tablespoon of bean filling inside the taco. Spread a tablespoon of
topping. Dot topping with a teaspoon each of tomato ketchup and salsa
dip. Top with plenty of grated cheese. Serve immediately. Making
time: Tacos-1 hour Filling, salad-45 minutes Finishing-10 minutes
Makes: 18-20 tacos Shelflife: Shells over 1 week. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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