Recipe – Spinach Taco with Green Gram Sprouts filling / Greenland Taco

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Ingredients:

For the Taco:

  • Wheat Flour (aata): 1 cup
  • Spinach puree: 1 cup
  • Salt: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon
  • Cumin seeds: 1/4 Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required
  • 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

Others:

  • Tomato sauce or Red Pesto: 6 tablespoons

Method

For the spinach Taco Base / Tortilla:

  • Using flour, spinach puree, red chili powder, cumin seeds and salt, knead a very soft dough. If required use water. Add oil and knead again. Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled circle.
  • Flip it after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel 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.

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 1 tablespoon of tomato sauce or red pesto on the taco shell.
  • Fill 1 ½ tablespoon of the sprouts filling on each Taco shell.
  • Serve.

Cook’s Note:

  • You may buy the ready taco shells and just prepare the filling at home.

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