Ingredients:

• For Taco Rolls:
• 1 cup – Maize flour
• 1 cup – plain flour
• Salt to taste
• Other Ingredients:
• 1 sprig – Spring onion with greens, chopped finely
• 1 – carrot, chopped finely or grated
• 1 – small capsicum, chopped finely
• 1 – small cucumber, chopped finely
• 1 – tomato, chopped finely
• 1/2 cup – cabbage, finely shredded
• 1/2 cup – grated cheese or Paneer
• 2 to 3 tbsp – Tomato salsa
• 2 to 3 tbsp – green Tomato relish
• Salt to taste

Method:

1. For taco rolls:
2. Mix both flours and salt.
3. Add a little water at a time to knead into a pliable dough.
4. Cover and keep for 10 mins.
5. Knead till smooth.
6. Divide dough into 20 portions.
7. Use plain flour to dust and roll into thin chapattis, 4 inch wide.
8. Prick all over with a fork.
9. Keep on a clean kitchen cloth to air out a bit.
10. Repeat for remaining dough.
11. Heat oil and let in one chapati at a time for a few seconds.
12. Remove with tongs, roll over rolling pin, to form a cylinder.
13. Press edges together gently with pin to hold together.
14. When cooled, slide out carefully.
15. Repeat for remaining dough.
16. If any roll has remained underdone while shaping, refry after it cools.
17. Do not over fry or it will become browned and have a burnt taste.
18. It should be a pleasant yellow tortilla colour.
19. Cool completely and store in airtight container till required.
20. Before serving, mix all chopped vegetables together.
21. Add salt and toss lightly.
22. To serve, fill each roll with vegetables. Apply both sauces.
23. Top with cheese or paneer.
24. Serve immediately while crisp.

Recipe courtesy of Saroj Kering