Multigrain Mix Sprouts taco chat cups

For mix sprouts Chat Add enough water in mixed sprouts, add salt and pressure cook in a pressure cooker for 3-4 whistles.

Allow the steam to escape before opening the lid. Drain and keep aside.

Heat the butter in a deep non-stick kadhai, add the green chili paste. saute on a low flame for few seconds.

In a bowl take mixed sprouts, tomatoes , boiled potatoes, corn, onion, raw mango, chopped cucumber, coriander, chaat masala, salt, sugar, mango sauce 1tsp and lemon juice. Mix well. Pour butter tempering over mixture. Mix well. Keep aside.

For multigrain Tacos - Sift together jowar, bajra, wheat flour, salt and baking powder in a large mixing bowl. Add the butter cubes and start rubbing the mixture using your fingers until it resembles bread crumbs.

Add a pumpkin puree little at a time and continue kneading until it forms a soft dough. Wrap it with a cling-film and keep in the refrigerator for 30 minutes.

Take the dough and knead it a little. Divide it into small balls, about 7-8, and using a rolling pin, shape them into circular discs. You may require some flour for dusting while rolling the balls.

Heat a tawa and roast the tacos both sides on medium flame until done.

Cut 4 1/4-in. circles out of each roast tacos. Place one circle in each cup of a muffin tin; gently press to form a bowl. Bake in a preheated oven set at 150-170° crisp, 4-5 minutes. Let cool completely.

Mango sauce – Take mango. Wash, peel and cut into cubes. Add 1 /2 tsp green chilli (optional). Blend into smooth puree.

Add chat masala, salt, jaggery, oil. Mix well.

Assembling - Crisp greens of your choice. I used cabbages leaves, cut into small discs. Arrange the same at the base of all tacos.

Divide the chat mixture among the cooled taco cups and top with the sauce, sauteed crumbled , grated cucumber and crashed papad, grated Cheese. Serve immediately.