Vegetable Tacos
PREPARATION TIME : 25 minutes
COOKING TIME : 40 minutes
SERVINGS : 4
INGREDIENTSFOR TACOS
- Maize flour (makai ka atta) 1/4 cup
- Refined flour (maida) 4 teaspoons
- Turmeric powder a small pinch
- Salt to taste
- Potatoes, peeled and quartered 2 medium
- Green peas, shelled 1/2 cup
- French beans, refreshed , remove strings 5-6
- Carrot, cut into four pieces 1 medium
- Turmeric powder 1/4 teaspoon
- Salt to taste
- Onion , finely chopped 1 large
- Garlic, finely chopped 3-4 cloves
- Red chilli paste 1 teaspoon
- Tomato ketchup 2 tablespoons
- Bean sprouts 1/2 cup
- Lettuce leaves, shredded 1 bunch
METHOD
Mix all the ingredients for the tacos, add sufficient water and knead into a semi soft dough. Keep it covered with a damp cloth for about fifteen minutes. Divide into sixteen equal portions and roll them into thin puris. Prick the puris. Heat a non-stick tawa. Dry roast the puris on both sides. Fold over a rolling pin while still hot into a half moon shape. Keep aside to cool. Boil potatoes, peas, French beans, carrots with turmeric powder and salt. When cooked mash them and set aside to cool. Heat a non-stick pan. Roast onion for two minutes. Add garlic and roast again for another minute. Add red chilli paste, salt and tomato ketchup. Cook for two minutes. Add mashed vegetables, cook for another five to eight minutes. Remove from heat and allow to cool. While serving, stuff taco shells with the prepared filling. Top it with bean sprouts and lettuce leaves. Serve immediately.
