Totally desi! This is an incredible whacky version of the Mexican taco with a soya chaap filling … We understand how to do things our way too !!

KOLHAPURI SOYA CHAAP TACOS

Components

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, roughly chopped
6-8 black peppercorns
2-3 cloves
2 green cardamoms
1 tsp fennel seeds
1 1/2 tablespoons white sesame seeds
2 tbsps 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 tablespoon kanda lasun masala
Salt to taste
2 tablespoons 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 required
Thick yogurt as needed
Green chutney as required
Green cucumber slices as needed
Red radish slices as required

Method

1. For the soya chaap, heat 2 tablespoons oil in a shallow nonstick pan. Add onions, garlic, ginger and sauté till onions are translucent.
2. Add black peppercorns, cloves, green cardamoms, fennel seeds, white sesame seeds, coriander seeds, cinnamon and coconut and sauté till the coconut turns golden brown.
3. Enable to cool and move in a mixer jar. Include 1 cup water and grind to a great paste.
4. Heat staying 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. Include red chilli powder, turmeric powder, kanda lasun masala and salt and blend well. Include 1/4 cup water and mix well. Cook for 2-3 minutes on medium heat.
7. Add soya chaap, coriander leaves and mix well. Include 1/4 cup water and mix well. Cover and cook 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 cook 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 area 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 other side for a minute.
11. Place a bhakri on the serving plate, place some lettuce leaves and position a part 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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