How To Make Tacos | Fenugreek And Potato Tacos | Ruchi's Kitchen

Ingredients:

For Taco Shells

- 1/2 Cup Plain Flour

1/2 Cup Wheat Flour

1 1/2 Tbsp Dry Fenugreek or Kasuri Methi

1/2 Tsp Coriander Cumin Seed Powder

2 Green Chillies, Finely Chopped

1/2 Tsp Red Chilli Powder

1/4 Tsp Asafoetida

For Potato Topping-

3 Potatoes, Boiled & Finely Chopped

2 Green Chillies, Finely Chopped

1 Tbsp Fennel Seeds

1/4 Tsp Turmeric Powder

Juice of half a Lime

1/2 Tsp Mustard Seeds

Salt To Taste

For Salad-

1 Cucumber, Finely Chopped

1 Tomato, Deseeded

1 Onion, Finely Chopped

1/2 a Capsicum, Finely Chopped

Lemon Juice

Salt To Taste

For Sauce-

1/2 Cup Coriander Mint Chutney

2 Tbsp Mayonnaise

Method:

- In a bowl add, flour, dry fenugreek, Turmeric Powder,Coriander & Cumin Powder,Red Chilli Powder,Asafoetida,green Chilies,salt to taste,Oil,Water and make dough

- After 10 minutes make small round balls of dough and then roll them

- apple the oil on board and on rolling pin as well.

- Roll them in to thin puris and take a cutter and cut for equal sizes, prick them with fork and let them dry

- Roast the Taco shells for 10-15 secs on both sides, half roast them and don't apply oil - In an medium hot oil, fry the Taco shells, remove them and keep on napkin, take the taco molder and mold them

- In a pan add – Oil Mustard Seeds,Fennel Seeds,Asafoetida,Green Chilies,Potatoes ( Boiled and Diced),Turmeric Powder,Salt to taste,Coriander leaves,Sugar,Lemon Juice - For chutney take coriander & mint chutney and add little mayonnaise sauce and add in a piping bag

- For salad mix together - Shredded Cabbage,Capsicum,Onion,Tomatoes,Cucumber,Lime Juice,Pinch of Salt

- Assemble it – Take the Taco shell, add the potato filling, drizzle coriander & mint chutney and garnish it with salad.