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Main Ingredients | Chickpeas, Taco shells |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1½ cups boiled chickpeas (chole)
- 8-12 taco shells
- 1 tablespoon oil
- 1 tablespoon ginger-garlic paste
- 2 medium onions, chopped
- 1½ tablespoons curry paste
- 1 teaspoon garam masala powder
- 1 cup tomato puree
- Salt to taste
- 1 cup chickpea stock
- ¼ cup fresh cream
- ½ tablespoon lemon juice
- ¼ cup grated processed cheese + for topping
- Shredded cabbage for serving
- Chopped fresh parsley for garnishing
- Mayonnaise for drizzling
Salad - 1 cup shredded Iceberg lettuce
- ½ cup carrot strips
- 1 medium onion, cut into roundels and rings separated
- Salt to taste
- ½ teaspoon red chilli powder
- 2 tablespoons mayonnaise
- Juice of ½ lemon
Method
- Heat oil in a non-stick pan. Add ginger-garlic paste and sauté for a minute. Add onions and sauté till translucent.
- Add curry paste and mix well. Add garam masala powder and mix. Add tomato puree, mix and cook till the oil separates.
- Add salt and chickpeas, mix well and cook for a minute. Add stock, stir, cover and cook till the moisture dries. Transfer to a bowl, add cream and lemon juice and mix. Add cheese and mix well.
- To make the salad, mix together lettuce, carrots, onion rings, salt, chilli powder, mayonnaise and lemon juice in a bowl.
- Fill the taco shells with some salad and top with the cooked chickpeas and some cheese.
- Make a bed of cabbage on a serving platter. Place the tacos on it, drizzle mayonnaise, garnish with parsley and serve immediately with your choice of sauce.
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