Yield: 1 servings
|1 cup||Fine maize flour|
|1 cup||Plain flour|
|Salt to taste|
|Oil to deep fry|
|2 cups||Beans; (rajma) washed and|
|; soaked overnight|
|3 tablespoons||Tomato ketchup|
|2 teaspoons||Red chilli powder|
|Salt to taste|
|1 teaspoon||Ground fresh cumin|
|½ teaspoon||Clove-cinnamon powder|
|1 small||Capsicum chopped|
|2 tablespoons||Cabbage chopped|
|1||Sprig spring onion chopped|
|1||Potato boiled; peeled, chopped|
|4||Salad leaves chopped; (4 to 5)|
|½ cup||Salsa dip; (refer dips &|
|½ cup||Tomato ketchup|
|1 cup||Grated cheese|
FOR TACO SHELLS
FOR BEAN FILLING
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.
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.
Filling, salad-45 minutes
Makes: 18-20 tacos
Shelflife: Shells over 1 week.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.