Ingredients:

• For taco shells:
• 1 cup -fine Maize flour
• 1 cup- plain flour
• salt
• oil to deep fry
• For bean filling:
• 2 cups- beans (rajma) washed and soaked overnight
• 1 tbsp- Butter
• 3 tbsp.- Tomato ketchup
• 2 tsp – Red Chilli powder
• salt
• 1 tsp- ground fresh cumin
• 1/2 tsp – clove-cinnamon powder
• For topping:
• 2 -onions chopped
• 1 -tomato chopped
• 1 -cucumber chopped
• 1 -small Capsicum chopped
• 2 tbsp – Cabbage chopped
• 1 sprig -spring Onion chopped
• 1- Potato boiled, peeled, chopped
• 4-5- salad leaves chopped
• 1/2 cup -salsa dip
• 1/2 cup- Tomato ketchup
• 1 cup -grated cheese

Method:

1. Mix flours and salt. Add some water knead to a pliable dough.
2. Divide and roll into 4-5 inch thin chapattis. Prick both sides with fork.
3. Arrange on a large cloth to air out.
4. Deep-fry one at a time till lightly golden.
5. Fold into a ‘U’ or taco shape while hot, drain and cool. Repeat for all.
6. For bean filling:
7. Pressure cook rajma till well cooked. (approx. 7 whistles).
8. Drain and mash coarsely while hot. Keep aside 1 cup of the water.
9. Return mashed rajma to cooker directly.
10. Add drained water, all other ingredients and cooked till well blended.
11. Add some more water if required. Do not make watery.
12. Keep aside and use hot or warm.
13. For topping:
14. Mix all vegetables, add salt and pepper and toss lightly.
15. To serve:
16. Put a tbsp. of bean filling inside the taco.
17. Spread a tbsp. of topping
18. Dot topping with a tsp each of tomato ketchup and salsa dip.
19. Top with plenty of grated cheese.
20. Serve immediately.

Recipe courtesy of Sify Bawarchi