Recipe Link :- https://www.tarladalal.com/Mexican-Tacos-Vegetarian-Tacos-Recipe-2442r ----------------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal Mexican Tacos Think of Mexican and tacos are the first dish that come to mind. Making tacos involves a laborious process, which pushes many to go for the readymade options. However, anything made at home is always more tasty and satisfying, and Mexican Tacos are no exception to this rule. Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love. Mexican TacosPreparation Time: 40 Minutes Cooking Time: 50 Minutes Makes 8 to 10 servings (8 serving ) Mexican TacosIngredientsFor The Crisp Tortillas¾ cup maize flour (makai ka atta)5 tbsp plain flour (maida)½ tbsp oilSalt to tastePlain flour (maida) for rollingOil for deep-fryingFor The Rajma Topping¾ cup red rajma (kidney beans) , soaked for 8 hours and drainedSalt to taste1 tbsp oil½ cup finely chopped onions½tsp garlic paste (lehsun)1 cup fresh tomato pulp2 tbsp tomato ketchup½ tsp chilli powder1 tsp cumin seeds (jeera) powderFor The Green Sauce1½ cups roughly chopped green tomatoes½ cup roughly chopped onions1 tbsp roughly chopped green chilliesSalt to taste1 tsp vinegarFor the Tomato-Chilli Sauce¼ cup tomato ketchup1 tbsp chilli sauceOther Ingredients7 ½ tbsp finely chopped spring onion greens7 ½ tbsp grated processed cheeseFor the crisp tortillas1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.2. Divide the dough into 15 equal portions.3. Roll a portion into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and prick it evenly with a fork.4. Heat the oil in a deep-non-stick kadhai and deep-fry, a few tortillas at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.5. Drain on an absorbent paper.6 .Cool and store in an air-tight container.For the rajma topping1. Combine the rajma, 1½ cups of water and salt in a pressure cooker and pressure cook for 4 whistles.2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.3. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.4. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.5. Add the cooked rajma with the water, mix well, mash it using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally.6. Divide the topping into 15 equal portions. Keep aside.For the green sauce1. Combine the green tomatoes, onions, green chillies, salt and ½ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.2. Allow the steam to escape before opening the lid.3. Allow the mixture to cool completely and blend in a mixer to a smooth mixture. Strain with a strainer.4. Transfer the mixture into a deep bowl, add the vinegar, mix well and keep aside.For the Tomato-chilli Sauce Combine the tomato ketchup and chilli sauce in a bowl, mix well and keep aside.How to proceed1. Place a crisp tortilla on a clean, dry surface, place a portion of the rajma topping evenly over it.2. Pour 2 tsp of green sauce, 1 tsp tomato-chilli sauce, ½ tbsp of spring onion greens and finally ½ tbsp of cheese over it. 3. Repeat steps 1 and 2 to make 14 more tacos.4.Serve immediately.