Jowar Soya Chaap Tacos are a distinct twist on the traditional taco, integrating the goodness of jowar (sorghum) flour and protein-rich soya chaap. These tacos are a tasty and healthy option if you're looking for gluten-free or vegetarian choices.

JOWAR SOYA CHAAP TACOS

Active ingredients

Kolhapuri Soya Chaap
200 grams soya chaap, cut into 1 inch pieces
4 tablespoons oil
2 medium onions, sliced
5-6 garlic cloves
1 inch ginger, approximately chopped
6-8 black peppercorns
2-3 cloves
2 green cardamoms
1 tsp fennel seeds
1 1/2 tablespoons white sesame seeds
2 tablespoons coriander seeds
1/2 inch cinnamon stick
1/2 cup grated dried coconut
2 medium onions, chopped
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp kanda lasun masala
Salt to taste
2 tbsps sliced fresh coriander leaves
Bhakri
1 cup sorghum (jowar) flour + for cleaning
Salt to taste
A couple of drops of oil
To assemble
Assorted lettuce leaves as needed
Thick yogurt as required
Green chutney as needed
Green cucumber pieces as required
Red radish slices as needed

Technique
1. For the soya chaap, heat 2 tbsps oil in a shallow nonstick pan. Include onions, garlic, ginger and sauté till onions are clear.
2. Include black peppercorns, cloves, green cardamoms, fennel seeds, white sesame seeds, coriander seeds, cinnamon and coconut and sauté till the coconut turns golden brown.
3. Permit to cool and transfer in a mixer container. Include 1 cup water and grind to a fine paste.
4. Heat remaining oil in a nonstick pan. Add sliced onions and sauté till golden brown.
5. Include the ground paste and sauté for 3-4 minutes on medium heat.
6. Add red chilli powder, turmeric powder, kanda lasun masala and salt and blend well. Include 1/4 cup water and mix well. Prepare for 2-3 minutes on medium heat.
7. Add soya chaap, coriander leaves and mix well. Add 1/4 cup water and mix well. Cover and prepare for 2-3 minutes.
8. For bhakri, Heat a nonstick pan. Add 1 cup water, salt and oil and permit to come to a boil. Include sorghum flour and blend well. Cover and prepare for 1-2 minutes.
9. Transfer in a parat and knead well. Divide the dough into equivalent portions and roll into balls. Dust some sorghum flour on the surface and roll out into thin disks.
10. Heat a nonstick tawa. Location the prepared bhakri and cook for a minute on medium heat. Flip, drizzle oil and cook on opposite for a minute.
11. Place a bhakri on the serving plate, position some lettuce leaves and place a portion of the stuffing and pipeline some thick yogurt on top. Sprinkle some green chutney and organize cucumber and red radish pieces on top.
12. Fold and serve.

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