Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Ragi tacos with paneer and corn filling. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Ragi tacos with paneer and corn filling Recipe. As we all know taco is a traditional Mexican dish made of a corn or wheat tortilla, which is filled and then folded or rolled. The reason I like tacos is because they are so versatile.
You can cook Ragi tacos with paneer and corn filling using 26 ingredients and 9 steps. Here is how you cook it.
Ingredients of Ragi tacos with paneer and corn filling
- It’s of For the tacos.
- It’s 2 cup of ragi flour.
- Make ready 1/2 cup of whole wheat flour.
- You need to taste of Salt.
- It’s 1 tbsp of oil.
- You need 1/4 tbsp of baking powder.
- Prepare as needed of Water.
- Take of For the tomato salsa.
- You need 1 of tomato finely chopped.
- It’s 1 of onion finely chopped.
- Make ready 2 of garlic cloves crushed.
- Make ready to taste of Salt.
- Make ready 1 tbsp of lime juice.
- It’s as needed of pickled jalapenos.
- You need of For the corn and paneer filling.
- Make ready 1 cup of paneer cubes.
- Prepare 1/2 cup of boiled corn kernels.
- It’s 1 of onion finely chopped.
- You need 1 of capsicum chopped.
- You need 3 tbsp of cilantro or coriander finely chopped.
- Take 2 of garlic cloves grated.
- It’s 1 tbsp of oil.
- Make ready of For the garnishing.
- You need 1 tbsp of beetroot julienne.
- It’s as needed of Mint leaves.
- You need 5 tbsp of Sour cream.
Season with salt, pepper and chili powder.Cut lettuce into thin strips, if desired.To serve, fill taco shells with bean filling and lettuce.Add in rice flour and salt to it and mix well.
Ragi tacos with paneer and corn filling instructions
- FOR TACOS : Mix ragi flour,wheat flour,oil,salt and baking powder in a big bowl and prepare a dough..
- Roll 4 chapati with the dough. Heat a tava and semi cook these chapaties..
- Now brush them with oil, fold them from centre and bake in a preheated oven on 180 degrees for 10 minutes or till crisp..
- FOR TOMATO SALSA: Mix all ingredients for salsa in a big bowl and keep aside..
- FOR PANEER AND CORN STUFFING: Take paneer in a bowl. Add salt,red chilli powder, chaat masala, cumin powder and black pepper powder to it. Give a nice mix. Keep aside..
- Heat oil in a pan. Fry onions and garlic for a minute or till their raw smell goes. Now add paneer, capsicum and boiled corn kernels to it and saute for a minute. Sprinkle chopped cilantro over it. Switch off the gas..
- ASSEMBLING: Take taco shell fill paneer and corn stuffing in it. Then put some tomato salsa over it. Repeat the process with all 4. Garnish with sour cream, beetroot julienne and mint leaves..
- Serve it immediately..
- Happy cooking and happy eating..
The combo of corn and tortillas meant that it was time for corn tacos!I was super surprised to find fresh tomatillos in Chicago, so I made fresh salsa.Drain beans and corn and add to pan with tomatoes.
Now take your string hopper maker and fill it with the dough.Oil the idli plates as well(if you want).For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.Because the salsa was a little bit bland Husband topped the tacos with a little medium Pace salsa.Oh I also learned an important lesson about corn tortillas tonight - when the recipe says to use two you really do need.
