Indian tacos
#partyfood
Tacos is basically a Mexican dish, where a filling of beans, sour cream and salsa is used. I have named it Indian Tacos as the one I have presented here is a fusion dish, where the stuffing is totally Indian. This is a filling dish and can make for an excellent party starter as the filling and the chutney used here, can be prepared a day in advance and refrigerated till use!
As during parties we need to serve food quickly, I have used store bought ready taco shells which we needed to bake as per the packet instructions, but if desired you can make some fresh Tacos (either soft or crisp ones) from scratch at home itself using ingredients as per choice!
Indian tacos
#partyfood
Tacos is basically a Mexican dish, where a filling of beans, sour cream and salsa is used. I have named it Indian Tacos as the one I have presented here is a fusion dish, where the stuffing is totally Indian. This is a filling dish and can make for an excellent party starter as the filling and the chutney used here, can be prepared a day in advance and refrigerated till use!
As during parties we need to serve food quickly, I have used store bought ready taco shells which we needed to bake as per the packet instructions, but if desired you can make some fresh Tacos (either soft or crisp ones) from scratch at home itself using ingredients as per choice!
Open in Cookpad AppSteps
- 1
The first step to prepare Indian Tacos is to prepare the green tomato chutney for the topping and the soya paneer kheema for the filling.
- 2
For the green tomato chutney, heat a pan and add oil to it for tempering.
- 3
When it heats up, add the cumin seeds, fennel seeds and the dry red chillies.
- 4
Saute and add the chopped green tomatoes.
- 5
Saute for about two minutes and add a cup of water. Bring it to a boil and cover and cook till the tomatoes turn soft.
- 6
Stir occasionally and add a little water if required for cooking the tomatoes.
- 7
When the tomatoes are almost cooked, uncover add the sugar, vinegar and salt to taste and slightly mash the tomatoes with the back of the spoon.
- 8
When the mixture is mushy and the water has evaporated, switch off the heat and set aside to cool.
- 9
Next, scoop out the avocado flesh and roughly mash it. Add it to the cooled chutney and mix well. Set aside till further use. It can be stored in the refrigerator for quite a few days.
- 10
If cooking this chutney a day earlier for a party, then add the avocado only when the chutney is to be used.
- 11
In the meantime, for the soya stuffing, heat about 2 1/2 cups of water in a pan.
- 12
When it almost reaches a boiling point, switch off the flame and add the soya chunks to it.
- 13
Let soak for about 10 minutes. After the said period, drain out all the water and squeeze the puffed chunks well.
- 14
Soak again in clean water and repeat the above step atleast twice again.
- 15
Grind the squeezed chunks coarsely, in a mixer grinder.
- 16
Next, heat a pan and add oil to it. When it heats up add the finely minced green chillies and the ginger garlic paste.
- 17
Saute and add the onions. Cook till they turn translucent and add the turmeric powder and mix.
- 18
To this, add the chopped tomatoes and saute further for a few minutes till they turn mushy.
- 19
Beat the curds well and add to the onion tomato mixture. Stir continuously on high heat till it thickens, to prevent the curds from splitting.
- 20
To this mixture, add the red chilli powders and coriander cumin powder and mix well.
- 21
Add the coarsely ground soya chunks and about a cup of water.
- 22
Bring to a boil and cover and cook for a few minutes.
- 23
When the soya mixture is well cooked, add the garam masala, crushed paneer and salt to taste.
- 24
Mix well and garnish with coriander leaves. Switch off the flame and set the mixture aside till further use.
- 25
For the curd dip, mix together the hung curd, mint leaves paste and black salt and set aside.
- 26
To prepare the tacos, bake the taco shells as mentioned on the packet
- 27
Next, spread some shredded purple cabbage at the bottom of the shell.
- 28
Spread some curd dip over it and top with the soya paneer kheema.
- 29
Spread some of the green tomato avocado chutney over it and top with some chopped bell peppers, shredded cabbage and pomegranate arils.
- 30
Serve these delicious and filling Indian Tacos as starters during parties with chilled mocktails of choice!
Cooksnaps
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