Ingredients
For taco shells:
1 cup fine maize flour
1 cup plain flour
salt to taste
oil to deep fry
For bean
filling:
2 cups beans (rajma) washed and
soaked overnight
1 tbsp. butter
3 tbsp. tomato ketchup
2 tsp. red chilli powder
salt to taste
1 tsp. ground fresh cumin
1/2 tsp. clove-cinnamon powder
For topping:
2 onions chopped
1 tomato chopped
1 cucumber chopped
1 small capsicum chopped
2 tbsp. cabbage chopped
1 sprig spring onion chopped
1 potato boiled, peeled, chopped
4-5 salad leaves chopped
1/2 cup salsa dip (refer dips &
dressings)
1/2 cup tomato ketchup
1 cup grated cheese
Method
For shells:
- 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.
To serve:
- Put a tbsp. of bean filling
inside the taco.
- Spread a tbsp. of topping.
- Dot topping with a tsp. each of
tomato ketchup and salsa dip.
- Top with plenty of grated
cheese.
- Serve immediately.
Making
time:
Tacos-1 hour Filling, salad-45 minutes Finishing-10
minutes
Makes: 18-20
tacos
Shelflife: Shells over 1
week.
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