Rajma And Cottage Cheese Tacos Recipe

Ingredients

• 1/4 cup maize flour (makai ka atta)
• 1/2 cup whole wheat flour (gehun ka atta)
• 1/4 tsp carom seeds (ajwain)
• 1 tsp oil
• salt (namak) to taste
• 1 1/2 cups boiled rajma (kidney beans)
• 1 cup small paneer (cottage cheese) cubes
• 2 tsp oil
• 1/2 cup chopped onion
• 1/2 cup finely chopped tomato
• 1 tsp cumin seeds (jeera) powder
• salt (namak) to taste
• 1 cup finely chopped tomato
• 1/2 tsp dry red chilli flakes (paprika)
• 1/2 tsp dried oregano
• 1 1/2 tsp finely chopped coriander (dhania)
• 1/4 tsp finely chopped green chillies
• 1/2 tsp sugar
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for deep-frying
• 1 cup shredded lettuce

Steps

1. Heat the oil in a deep pan, add the onions and sauté for a few seconds.
2. Add the corn, paneer, tomatoes, green chilli paste and salt, mix well and sauté on a medium flame for 2 minutes
3. Divide the stuffing into 12 equal portions and keep aside.
4. Combine all the ingredients and knead into soft dough using enough warm water.
5. Divide the dough into 12 equal portions and roll out each portion into 100 mm. (4”) diameter circles with the help of a little plain flour. Prick each round lightly with a fork.
6. Heat the oil in a kadhai and deep-fry the tacos till they turn golden brown in colour on both sides. Bend into a ‘u’ shape while hot. Keep aside.
7. Place a taco on a serving plate and place a few lettuce leaves on it.
8. Arrange a portion of the stuffing and a little uncooked salsa evenly on it.
9. Repeat with the remaining ingredients to make 11 more tacos.
10. Serve immediately.