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Indian Tacos

May-07-2017
Sana Tungekar
15 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Indian Tacos RECIPE

The humble Chilla transforms into a Taco. Made with nutritious moong, besan, palak and other vegetables in a saucy rice filling. Chilla is an Indian salted pan cake. Fillings can vary as per choice.

Recipe Tags

  • Veg
  • Medium
  • Kids Recipes
  • Fusion
  • Pan fry
  • Roasting
  • Sauteeing
  • Accompaniment
  • Vegan

Ingredients Serving: 3

  1. 1 Cup - Soaked and ground Moong Dal
  2. 2 Tbs - Gram Flour (Besan)
  3. 2 Cups - Chopped Spinach
  4. 1 Cup - Cooked Rice
  5. 1- Onion
  6. 1 - Tomato
  7. 1 - Carrot Chopped in Julienne
  8. 1- 2 - Green Chilies Optional
  9. 2 - Cubes Amul Cheese
  10. 1 Tbs - Tomato Kethchup
  11. Salt to taste
  12. 1 Tbs - Red Chili Flakes
  13. 1/2 Tsp - Cumin
  14. 1/4 Tsp - Asafoetida Powder
  15. 1/2 - Tsp Pepper
  16. 100 Ml - Oil

Instructions

  1. Grind soaked Moong dal into a fine paste, add besan and mix.
  2. Chop the onions, tomatoes and spinach. Add salt, red, chili, cumin powder, asafoetida and chopped spinach in the moong dal besan mix.
  3. Saute the chopped onions and tomatoes. Add chopped bell peppers and carrots. Season with salt, pepper and tomato ketchup. Add rice and mix well. Cool this mix
  4. To make the Cheela, heat and grease a non stick griddle.
  5. Pour the moong, besan mixture and spread to make small pan cakes. Flip to the other side once bubbles appear and cook till golden brown from both sides. Take it out in a plate. Sprinkle grated cheese as required. Spoon the rice filling in the center and fold into a half like a Taco.
  6. Line the Tacos in the serving plate and serve hot.

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