Indian Papad Tacos

Ingredients list for Indian Papad Tacos

• 8 medium Papad
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 medium Onion finely chopped
• ¼ teaspoon Turmeric powder
• ½ teaspoon Chana masala
• 1 teaspoon Red chilli powder
• 2 cups Chickpeas (kabuli chana) soaked overnight and boiled
• to taste Salt
• 1 tablespoon Lemon juice
• ½ cup Yogurt
• 1¼ tablespoon Mint chutney
• for garnishing Fresh coriander sprigs

Method

1. Heat a non-stick tawa. Roast each papadon it, turning sides, till both sides are light golden. Remove from heat, lightly wrap around a thick rolling pin while still warm and keep for few seconds to get the shape of taco shells.
2. Heat oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add onion and sauté till translucent.
3. Add turmeric powder, chana masala and chilli powder and sauté for 30 seconds. Add chickpeas, mix and cook for 1 minute. Add salt and toss. Add 2-3 tablespoons water, mix, cover and cook till mixture dries.
4. Add lemon juice and mix well. Transfer into a bowl.
5. To prepare mint yogurt, combine yogurt and mint chutney in another bowl and mix well.
6. Place roasted shells on a serving platter and fill them with chickpea mixture. Drizzle some mint yogurt on top and garnish with coriander sprigs.
7. Serve immediately.