Pani puri flavoured tacos
Stuffing
1. Brown chickpeas (chana) - 1 cup soaked in water for 8 hours
2. Baking soda - pinch
3. Salt - 1/2 tsp + 1 tsp + as per your taste
4.Green Gram - 1 cup soaked In water overnight
Tacos
1. Maize flour (corn meal) - 1/2 cup
2. Wheat flour - 1/2 cup
3. Oil - 1 tbsp + For frying
4. Mint powder or fresh mint leaves - 2 tbsp Water
5. Boiled potatoes
6. Dry mango powder - 1/2 tsp
7. Black salt - 1 tsp
8. Chaat masala - 1/4 tsp
9. Red chili powder - 1 tsp
10.Jeera powder - 1/2 tsp
11. Powdered mint - 2 tbsp
12. Dates chutney and boondi, coriander leaves for garnishing
Method
1. In a bowl soak chanas . Drain the water and add to pressure cooker
2. Add water , baking soda, salt
3. Pressure cook (6 whistles) or till it becomes soft
4. Strained boiled chana are ready
5. In another bowl add green gram
6. Drain off the water and add to a pan
7. Let it cook, add water , salt
8. Mix and let it cook till it becomes soft
9. Strain the water and keep it aside
Making of Tacos
10 . In another bowl add maize bowl , wheat flour, salt to taste
11. Mix and add oil
12. Add luke water gradually and make a dough
13. Add mint leaves to the dough
14. Knead and make tight dough
15. Divide into equal portions
16. Make a round (semi thick)
17. You can dust some flour to avoid the dough from stcking
18. Prick the puris with a fork
19. Deep fry in medium flame
20 . Deep fry on slow flame
21. Once it turns little hard, immediately use a tong or ladle to make a shell
22. Fry till it turns crispy
23. Use make a shell using a rolling pin once they are fried
24. Taco shells are ready
25. In an other bowl Mix boiled green gram and chana , boiled potatoes, dry mango powder , chaat masala , red chili powder , jeera powder , powdered mint
26. Mix and mash
27. Fill the mixture In taco shells
28. Garnish with dates chutney and boondi , coriander leaves
29. Sprinkle powdered mint and red chili powder
30. Delicious Pani puri tacos are ready to serve
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