Indian Fried Tacos
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 servings
Ingredients
  • Fried Bread for Tacos ->
  • 1.5 cups all purpose flour (maida)
  • ½ cup rice flour
  • ½ tbsp sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup yogurt
  • water as required (I used in between ¼-1/2 cup water)
  • oil for deep frying
  • Masala Chickpeas ->>
  • 1 + ⅔ cups chickpeas, boiled (You can use canned or boil dry chickpeas at home)
  • 1-2 small potatoes, boiled, peeled and mushed
  • 1 tbsp olive oil
  • 2-3 bay leaf
  • 1 cinnamon stick
  • 4-5 cloves
  • 2-3 dried red chili
  • ½ cup finely chopped red onion
  • 1 tomato, chopped very fine
  • ½ tsp garam masala
  • ¾ tsp amchoor powder (or dried mango powder) (Easily found at Indian stores) or lime juice
  • Salt to taste
  • ¼ tsp turmeric powder
  • 2 tsp dry coriander powder
  • ¾ tsp cumin powder
  • 1-2 green chili, made into a paste (or less if you want less spicy)
  • 2 tsp fresh ginger paste
  • 1 tsp garlic paste
  • 1 cup water
  • Additional items ->
  • Chopped onion, tomatoes, cilantro and jalapenos
Instructions
  1. Fried Bread for Tacos ->
  2. In a bowl sift all purpose flour, rice flour and baking soda. Add salt and sugar to the flour mix and stir. Add yogurt along with ¼ cup water. Start kneading slowly and keep adding a tbsp water at a time as required. Knead it into a soft supple dough. Cover and let it rest for 2-3 hours or until it rises.
  3. Meanwhile make masala chickpeas.
  4. In a pot, add oil.
  5. Once hot, add bay leaf, cinnamon stick, cloves and red chili to it. Once they start to sizzle, add chopped onions and cook until softened.
  6. Add tomato and cook until it becomes a bit soupy.
  7. Add spices (garam masala, amchoor or lime juice, salt, turmeric, coriander powder,cumin, green chili paste, ginger paste and garlic paste)
  8. Stir it all around until cooked through. Add a cup of water to it and cook on slow-medium until gravy gets a bit thick. Add mushed up potatoes and chickpeas. If starts to get dry, add more water. Cover and cook on low for 10-15 minutes or until the flavors develop. Taste and adjust seasoning. Keep it aside. Make sure it's kind of a almost dry consistency so it's easy to place on tacos.
  9. Now once your dough is ready, roll and fry these tacos!
  10. Do not deflate the dough. Just uncover and break a medium piece of dough and shape it into a round shape. Roll either round or oval shape. Before you start rolling, place oil for frying in a deep pot and start to warm it up.
  11. To test if oil is hot enough, drop gently a very small piece of dough in it. If it rises immediately, this means oil is ready for frying. Now turn the gas to medium-high so taco bread cooks evenly.
  12. Now add one rolled taco at a time and fry on one side for a minute or so until puffed up. Flip and repeat on the other side. Once cooked and nice goldenish, transfer to a paper towel lined plate.
  13. Repeat with the rest of the dough.
  14. For serving, place 2-3 fried tacos on a plate. Place some chickpeas on each taco and spread them around. Then top it with chopped onion, tomato, cilantro and jalapenos! Enjoy!
Notes
Ami says :
I used chickpea recipe from my Dahi Misal recipe.
Fried Taco recipe adapted from Veg Recipes Of India
Is running short on time, buy your favorite plain canned biscuits dough and cut them in small pieces and roll and fry instead!
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/crazy-addicting-indian-fried-tacos/