Mexican tacco

Name: Mexican tacco
Cuisine: Indian
Ingredients: 1/2 cup kidney beans; 1/2 overcooked rice; 1 tsp cumin powder; 1 tsp lemon juice; 1 tsp Black pepper powder; 1 tsp Red chilli powder; 1 green chilli chopped; 1 cup Bread crumble; 1/2 cup all purpose flour; 1/2 cup corn flour; 3/4 cup mayonnaise to mix with harissa paste; For harissa paste; 15 red chilli; 2 tsp Olive oil; 1/2 tsp Shahi jeera; 5-6 Garlic cloves; 1 tsp Coriander finely chopped; 2 tsp water; To taste Salt; 1 tsp Lemon juice; 1 tsp Mexican herbs

Shampa Dey Nandy @cook_17129718

Bhubaneswar

Mexican tacco with atta twist #rolls

Shampa Dey Nandy @cook_17129718

Bhubaneswar

Mexican tacco with atta twist #rolls

Saved

Ingredients

1/2 cupkidney beans
1/2overcooked rice
1 tspcumin powder
1 tsplemon juice
1 tspBlack pepper powder
1 tspRed chilli powder
1green chilli chopped
1 cupBread crumble
1/2 cupall purpose flour
1/2 cupcorn flour
3/4 cupmayonnaise to mix with harissa paste
For harissa paste
15red chilli
2 tspOlive oil
1/2 tspShahi jeera
5-6Garlic cloves
1 tspCoriander finely chopped
2 tspwater
To tasteSalt
1 tspLemon juice
1 tspMexican herbs

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Steps

1

Arancini beans patty preparation. Boil the rajma or kidney beans. Strain the water from it. Mix it with rice add cumine powder, salt, lemon juice red chilli powder. Make the patty then dip it in the mixture of all purpose flour and corn flour. Mix it with bread crumbles.
2

Take a pan fry it.
3

Laccha parath with atta. Take whole wheat flour add oil to it. Salt for taste. Knead the dough nicely. Cut the chapati into small slice.
4

Roll the slice as in the pic. Make the paratha out of it.
5

Harrisa paste preparation. Take a pan boil water add red chilli into it. Cool it down transfer it into a mixer jar add garlic cloves, cumin seeds, lemon juice, salt for taste oilve oil. Add the mixture with mayonnaise.
6

Spread the mayonnaise and harissa mixture on the half cooked paratha put the patties into it. Bake it for 200°c for 40 min. after 40 mins it is ready to serve