Ginger: Finely chopped, crushed or paste, ½ Teaspoon
Garlic: Finely chopped, crushed or paste, ½ Teaspoon
Green chili: Finely chopped, crushed or paste, ½ Teaspoon
Curry Leaves: 4-5
Cumin Seeds: 1 Teaspoon
Salt: 1 Teaspoon or to taste
Turmeric Powder (Haldi): ½ Teaspoon
Red Chili Powder: ½ Teaspoon
Garam Masala Powder: ½ Teaspoon
Fresh Coriander Leaves: Chopped, 1 Tablespoon
Rinse rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 5-6 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
Heat ½ tablespoon oil/ghee in a pan.
Add onion, ginger, garlic and curry leaves.
Sauté till onions are light brown.
Add spinach and green chili.
Stir and mix all well. Cover and cook for 3-4 minutes or until spinach is cooked well.
Turn of the heat and let it cool for 5 minutes.
Blend it to smooth puree.
Heat ½ tablespoon ghee/oil again in the same pan.
Add cumin seeds and after 30 seconds, add turmeric powder. Stir and add the spinach puree, cooked rice, salt, red chili powder and garam masala powder. Mix well.
Cover the pan and cook for 3 minutes or till rice absorbs the spinach puree.
Ginger: 1 teaspoon, finely chopped, crushed or paste.
Oil: As required for deep frying
Black Salt or chat masala: 1 pinch
Chop the Spinach into thin pieces.
Wash the spinach and drain all the water. Transfer the chopped spinach to a bowl.
Add besan, semolina, salt, carom seeds, ginger and chili to the Spinach. Mix well. Add water to make a smooth dough, enough to make balls. Use very little water at a time.
Divide the dough into 16 equal portions.
Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
Once fried, take them out, drain excess oil and put on a kitchen napkin.
Sprinkle little black salt or chat masala all over the prepared pakoras.
If you leave the dough for some time, it becomes watery due to water coming out from the Spinach. In this case, add a boiled and mashed potato or add besan to adjust the thickness. You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.
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.
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.