cascadiaconvergence.net

Ingredients
For the taco shells
1 cup fine maize flour
1 cup plain flour
Oil for deep-frying
Salt to flavor
For the bean filling
2 cups beans (rajma), washed and soaked during the night
1 tbsp butter
3 tbsp tomato ketchup
2 tsp red chilli powder
1 tsp fresh cumin seeds, ground
½ tsp clove-cinnamon powder
Salt to flavor
For the topping 2 onions, chopped
1 tomato, chopped
1 cucumeber, chopped
1 small capsicum, chopped
2 tbsp cabbage chopped
1 sprig spring onions, chopped
1 potato boiled, peeled, chopped
4-5 salad foliage, chopped
½ cup salsa dip
½ cup tomato ketchup
1 cup grated cheese
Process
1. For the taco shells, mix the flours all along with salt and knead into pliable dough.
2. Separate and turn round into very skinny chapattis of 4-5 inches. Prick both the sides with a fork.
3. Deep-fry the chapattis one at a time till they turn slightly golden.
4. Fold the chapattis one by one into a U or taco shape while hot, drain and cool. Keep aside.
5. To get ready the bean fulfilling, pressure-cook the rajma for seven whistles.
6. Exhaust and crush the rajma coarsely while hot. Keep the exhausted water aside.
7. Now put the rajma in the cooker put in the drained water and mix in the remaining ingredients. Cook till the mixture is complete. Keep aside.
8. For the topping, mix all the vegetables along with salt and pepper and toss lightly. Keep aside.
9. At the present put a tablespoon of bean filling within the taco and spread a dollop of the topping in it.
10. Coating the topping with a tsp every one of tomato ketchup and salsa plunge.
11. Decorate by means of grated cheese and serve right away.