July 11, 2020 10:30:18 pm
You may not be able to step out for your favourite fast food, but you can make a quick and filling one at home. And if you are missing your favourite tacos, here is a simple trick to make it more nutritious by using your favourite ‘chole’.
Meghna Kamdar from Meghna’s Food Magic shared this easy recipe.
1tbsp – Oil/Ghee
1 cup – Boiled ‘chole’
2-3 no – Potatoes
4-5 – Garlic cloves
1 inch – Ginger, finely chopped
1 no – Onion, finely chopped
2 no – Tomatoes, finely chopped
2 no – Green chillies, finely chopped
1/2tsp – Turmeric or haldi
1.5tsp – Coriander seed powder
1tsp – Chole masala powder
1tsp – Kashmiri red chilli powder
Salad or cabbage leaves
Green mint coriander chutney
Carrot chopped in julienne, onions, white and purple cabbage, coriander leaves, mint leaves and grated cheese
*In a pan, take oil or ghee.
*Keep 1 cup boiled chole and 2-3 boiled potatoes ready.
*Add 4-5 cloves of garlic finely chopped and a small piece of finely chopped ginger.
*Add 1 finely chopped onion.
*Wait till onions get golden brown.
*Add 2 tomatoes finely chopped
*Add 2 green chillies finely chopped
*Cover the pan, let it get cooked for five minutes.
*Add 1/2 spoon turmeric powder, coriander seed powder, chole masala powder, kashmiri red chilli powder.
*Add some water in which chole were boiled so that masalas don’t get burnt.
*Add boiled chole, add chopped boiled potatoes. Potatoes will help keep gravy dry.
*Add some water. Cover the lead and cook for 7-8 min on medium flame.
*Keep mashing potatoes.
*Add kasuri methi and mint leaves.
*Turn off heat.
*Cool down chole, don’t fill tacos till they become room temperature.
*Take half-cooked maida roti.
*In a pan, take a few drops of oil. Cook till it gets crispy.
*Flip and immediately fold it with aluminium foil, half round in between to form the shape of a taco shell.
*Keep pressing and cooking from all sides.
*Add few drops of oil when cooking from other side. Use fresh roti (avoid old roti as it will tear apart).
*Apply oil on top and fold into oven grill or bake in pre-heated oven at 180 degree for 15 minutes.
*Taco shells are ready.
*Place salad leaves or cabbage leaves.
*Drizzle mix of tomato ketchup and green mint coriander chutney.
*Fill carrot chopped in julienne, onions, white and purple cabbage, coriander leaves, mint leaves and grated cheese.
When are you making it?
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