Advertisment

Chole Kulcha Tacos

Make the tacos in Indian style – they will definitely delight your loved ones This is a Sanjeev Kapoor exclusive recipe.

New Update
Chole Kulcha Tacos

Advertisment
Main Ingredients Cooked chickpeas (kabuli chana), Readymade kulche
Cuisine Fusion
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Chole Kulcha Tacos

  • 1 1/2 cups Cooked chickpeas (kabuli chana) soaked overnight and cooked with tea bags
  • 4 Readymade kulche
  • 1 tablespo teaspoons Ghee
  • 1 tablespoon Ginger-garlic paste
  • 1 1/2 cups Fresh tomato puree
  • 2 tablespoons Tata Sampann Chole Masala
  • to taste Salt
  • 3-4 Green chillies slit
  • 1/2 Small cabbage shredded
  • 1 Small potato boiled, peeled and cut into ½ inch cubes
  • 1 Medium onion sliced and soaked in vinegar
  • 2-3 Green chillies chopped
  • as required Carrot peels
  • for drizzling Sour cream
  • for garnish Fresh coriander sprigs
  • to serve Lassi

Method

  1. Heat 1 tbsp ghee in a non-stick pan, add ginger-garlic paste and sauté for 1 minute.
  2. Add tomato puree, mix well and saute till fat separates, stirring occasionally.
  3. Add Tata Sampann Chole Masala and salt, mix well and saute for 1 minute. Add cooked chickpeas, green chillies and 1 cup cooking liquour (water in which the chickpeas were cooked) and mix well.
  4. Mash the chickpeas lightly with a masher, mix well and cook for 3-4 minutes or till the mixture thickens slightly. Take the pan off the heat.
  5. Heat remaining ghee in a grill pan and spread it evenly. Place the kulchas in it, press slightly and cook, turning sides, till grill marks appear on both sides.
  6. Place grilled kulchas on a taco stand. Keep some cabbage in each taco and top it with chickpea mixture. Place a few potato cubes over the chickpea mixture, sprinkle a little onion slices and green chillies. Arrange a few carrot strips and drizzle sour cream on top. Garnish with coriander sprigs and serve immediately with lassi.