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2037
3
5.0(1)
0
Deepika Das Gupta
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and corn so filling.
I will surely try this.
In a mixing bowl, add plain flour,wheat flour,fenugreek, turmeric,coriander powder,cumin powder, red chili,asafoetida,green chili, salt, oil, water and knead into a smooth soft dough.
Apply the oil on board and take a small round ball of dough.
Roll them with rolling pin and cut into disc shape.
Prick them with fork. Roast the taco for 10 - 15 sec on both sides. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
Heat oil in a pan, add mustard seeds,fennel seeds,asafoetida and stir. Add green chili,boiled potatoes, corn and mix. Cook 3 - 5 minutes. Add turmeric,salt, coriander, sugar and mix again.
Add lemon juice and mix well to combine.
In a mixing bowl, add mint chutney, mayonnaise and mix well to make smooth paste.
In a another mixing bowl, add cabbage, cucumber, tomato, onions, bell pepper,salt, lemon juice and mix well. Take the taco shell, add potato filling, drizzle mint chutney and garnish with salad.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Bhumi G
rashi jain
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