Wholesome & crispy homemade taco shells served with a delicious stuffing of rajma (red kidney beans), cheese and healthful veggies. A perfect recipe for kids; it has got carbohydrates, protein, calcium and the veggies making it a complete meal.
| Time: 30 minutes
Serves: Makes 6-7 tacos
Ingredients for Stuffing:
11/2 cups boiled rajma (red kidney beans)
1/2 cup finely chopped tomatoes
2 tablespoons finely chopped onions
2 tablespoons sweetcorn
2 tablespoons tomato ketchup
4 tablespoons grated cheese
1/2 teaspoon pav-bhaji masala (optional)
Salt to taste
Ingredients for Taco Shells:
1 cup multigrain flour
1/2 cup spinach paste
1/4 teaspoon asafoetida (optional)
Salt to taste
2 tablespoons oil
Combine all ingredients for the stuffing in a large bowl (save about 1 tablespoon cheese for the garnishing) and mix well. Keep aside.
Combine all ingredients for taco shells except oil in a large bowl. Knead into a smooth dough which is neither too soft nor too stiff.
Divide the dough into 6-7 small balls. Roll each ball into a very thin disc as shown in the video on top of the page. Prick holes in each disc with the help of a fork.
Heat a non-stick flat-pan/tawa, and place the rolled disc on the flat-pan/tava. Cook on low heat, applying little oil on both sides. Cook till golden brown spots appear on both sides and it turns crispy.
Once done, immediately wrap the taco disc around a rolling pin and hold it tightly for few seconds till it takes the shape of a taco shell. Keep it aside and repeat the same process for the rest of the dough balls.
Fill the stuffing in each taco shell and garnish with grated cheese.
Add some red chilli flakes to the stuffing if you are not making the tacos for kids.
Serve the tacos immediately after stuffing them otherwise they will become soggy.