Indian Papad Tacos | Sanjeev Kapoor Khazana

Papads used as a taco base for a scrumptious chole masala - fusion food at its best. Watch this video to find out how to make this recipe.

INDIAN PAPAD TACOS - (Serves - 4)

Ingredients

8 medium papads
1 tablespoon oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
¼ teaspoon turmeric powder
½ teaspoon chana masala
1 teaspoon red chilli powder
2 cups chickpeas, soaked overnight and boiled
Salt to taste
1 tablespoon lemon juice
½ cup yogurt
1 tablespoon mint chutney
Fresh coriander sprigs for garnishing

Method

1. Heat a non-stick tawa. Place each papad and roast from both sides till light golden. Remove from heat, lightly wrap around a thick rolling pin while still warm and keep for few seconds to get the shape of taco shells.
2. Heat oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add onion and sauté till translucent.
3. Add turmeric powder, chana masala and chilli powder and sauté for 30 seconds. Add chickpeas, mix and cook for 1 minute. Add salt and toss. Add 2-3 tablespoons water, mix, cover and cook till mixture dries.
4. Add lemon juice and mix well. Transfer in a bowl.
5. To prepare mint yogurt, combine yogurt and mint chutney in another bowl and mix well.
6. Place roasted shells on a serving platter and fill them with chickpea mixture. Drizzle some mint yogurt on top and garnish with coriander sprigs.
7. Serve immediately.

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