Recipe – Corn Taco with Green Gram Sprouts


For the dough:

  • Sweet corn Flour (Makai ka aata): 1 cup
  • Salt: ½ Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required

For the Tortillas:

  • Oil to Roast

For the filling:

  • Green Grams: 2 cups
  • Water: As required
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Cabbage: finely chopped, 1/2 cup
  • Salt: 2 Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheese: 2 tablespoons


  • Tomato sauce: 4 tablespoons


For the Corn Tortillas:

  • Using the dough ingredients, knead a very soft dough.
  • Divide the dough into 6 equal portions and roll into balls.
  • Put the ball in between two pieces of plastic wrap or parchment paper and flatten it into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the roti dough on the tawa
  • Flip the roti after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel or napkin and let them cool completely in room temperature.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).

For the Taco Shells:

  • There are many ways to make taco shells from the tortillas:
    • Heat oil in pan. Put 1 tortilla in the oil and cook it for 20-30 seconds in medium flame. Flip it and using a tong fold this tortilla to half. Hold the folded tortilla using tong and fry the other side until golden brown and crispy. Triangular taco shell is ready.
    • Or, Preheat the Oven to 350-degree F or 180-degree C. Brush both sides of all 6 tortillas with butter or oil. Then place each tortilla over two bars of the oven rack flowing downside. Bake for 10 minutes.
    • You may place the tortillas on the back of muffin tray, between 4 muffin molds and brush it with oil. Bake for 15 minutes in 350 F.
    • You may bake the flat tortillas to make flat tacos.

For the sprouts:

  • Take 2 cups of green grams. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the Filling:

  • Boil the Sprouts in pressure cooker only for 1 whistle or boil in a pan till 80% cooked. It should not be over-cooked.
  • Add chopped onions, tomato, boiled potato, cabbage, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves, cheese. Mix well.

For assembling:

  • Add little tomato sauce or any sauce of your choice.
  • Fill the sprouts filling on each Taco shell and serve.

Cook’s Note:

  • You may buy the taco shells from shop. It is easily available. Just bake the shells for 5-6 minutes in 300-degree F and prepare the filling at home. Assemble and enjoy.

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