Taco shells stuffed with spicy chole topped with mayonnaise and cheese. A must try !CHOLE TACOSIngredients1½ cups boiled chickpeas (chole)8-12 taco shells 1 tablespoon oil 1 tablespoon ginger-garlic paste 2 medium onions, chopped 1½ tablespoons curry paste1 teaspoon garam masala powder1 cup tomato pureeSalt to taste 1 cup chickpea stock ¼ cup fresh cream ½ tablespoon lemon juice ¼ cup grated processed cheese + for topping Shredded cabbage for serving Chopped fresh parsley for garnishing Mayonnaise for drizzling Salad1 cup shredded Iceberg lettuce ½ cup carrot strips1 medium onion, cut into roundels and rings separatedSalt to taste½ teaspoon red chilli powder2 tablespoons mayonnaiseJuice of ½ lemon Method1. Heat oil in a non-stick pan. Add ginger-garlic paste and sauté for a minute. Add onions and sauté till translucent. 2. Add curry paste and mix well. Add garam masala powder and mix. Add tomato puree, mix and cook till the oil separates. 3. Add salt and chickpeas, mix well and cook for a minute. Add stock, stir, cover and cook till the moisture dries. Transfer to a bowl, add cream and lemon juice and mix. Add cheese and mix well. 4. To make the salad, mix together lettuce, carrots, onion rings, salt, chilli powder, mayonnaise and lemon juice in a bowl.5. Fill the taco shells with some salad and top with the cooked chickpeas and some cheese. 6. Make a bed of cabbage on a serving platter. Place the tacos on it, drizzle mayonnaise, garnish with parsley and serve immediately with your choice of sauce. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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