Name: Kootu Flour Tacos with Aloo Bhaji recipe by Aarti Sharma at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Ingredients: For Taco Shells : Kootu Flour – 1 Cup; Salt – 1/3 tsp; Black Pepper Powder – ¼ tsp; Oil – 1-1/2 tsp; Ghee or butter – for greasing; For Aloo Bhaji : Boiled Potatoes – 2 (peeled and diced); Cumin Seeds – ¼ tsp; Oil – 1-1/2 tsp; Salt – to taste; Green Chillies – 1 to 2 (finely chopped); Red Chilli Powder – to taste; Turmeric Powder – ¼ tsp (optional); Lemon Juice – ½ tsp; For Serving : Whisked yogurt – ½ cup; Mint and Coriander Chutney – for garnishing; Roasted Cumin Powder – for sprinkling; Tomato – 1 (chopped without seeds); Capsicum – 1 (chopped without seeds - optional); Cabbage or lettuce – ¼ cup (shredded); Cucumber – 3 to 4 tbsp (peeled and chopped); Fresh Coriander Leaves – 3 to 4 tbsp (chopped); Red Chilli Powder – for sprinkling

ABOUT Kootu Flour Tacos with Aloo Bhaji RECIPE

Kootu Flour Tacos with Aloo Bhaji recipe is a Mexican fusion recipe which can be eaten during fast. You can skip these ingredients (red chilli powder, turmeric powder) if you don’t eat during fast. You can replace red chilli powder with black pepper powder.

Ingredients Serving: 5

For Taco Shells : Kootu Flour – 1 Cup
Salt – 1/3 tsp
Black Pepper Powder – ¼ tsp
Oil – 1-1/2 tsp
Ghee or butter – for greasing
For Aloo Bhaji : Boiled Potatoes – 2 (peeled and diced)
Cumin Seeds – ¼ tsp
Oil – 1-1/2 tsp
Salt – to taste
Green Chillies – 1 to 2 (finely chopped)
Red Chilli Powder – to taste
Turmeric Powder – ¼ tsp (optional)
Lemon Juice – ½ tsp
For Serving : Whisked yogurt – ½ cup
Mint and Coriander Chutney – for garnishing
Roasted Cumin Powder – for sprinkling
Tomato – 1 (chopped without seeds)
Capsicum – 1 (chopped without seeds - optional)
Cabbage or lettuce – ¼ cup (shredded)
Cucumber – 3 to 4 tbsp (peeled and chopped)
Fresh Coriander Leaves – 3 to 4 tbsp (chopped)
Red Chilli Powder – for sprinkling

Instructions

For Taco Shells : Take a large mouth bowl. Add kootu flour, salt, black pepper powder, oil and mix together.
By adding little water at a time make a soft dough.
Divide the dough into guava sized balls.
Take one ball and press it lightly. Take some flour and lightly roll it like a roti.
Heat tawa and put the rolled roti over it. Cook it lightly for a minute. Don’t overcook it.
Repeat the process for making more tortillas.
Preheat the oven at 375 F. Apply some butter with brush on each tortilla.
Transfer them on taco rack and put into the oven and bake it for 5 to7 minutes or until crisp.
For Aloo Bhaji : Heat oil in a pan. Add cumin seed. Once they starts crackling add turmeric powder, diced potatoes, red chilli powder, salt, green chillies and lemon juice.
Mix well and saute it for 2 to 3 minutes.
Turn off the heat and transfer the aloo bhaji into a bowl.
For Serving : Transfer the taco shells in a serving plate/tray.
Put some aloo bhaji inside the taco shells.
Garnish each taco with tomatoes, cucumber, capsicum and cabbage/lettuce.
Now put some yogurt, mint and coriander chutney over each taco.
Sprinkle some red chilli powder, roasted cumin powder, chopped coriander leaves.
Serve immediately with yogurt.

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