How to make CHOLE KULCHA TACOS - skk -
Make the tacos in Indian style – they will definitely delight your loved ones
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cooked chickpeas (kabuli chana), Readymade kulche
Cuisine : Fusion
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Moong Dal Crispy Kachori Green Peas Tikki Stuffed With Onion And Paneer Chatpata Fafda Lemon And Garlic Chicken
CHOLE KULCHA TACOS - skk Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for CHOLE KULCHA TACOS - skk Recipe
Cooked chickpeas (kabuli chana) cooked (soaked overnight and cooked with tea bags) 1 1/2 cups
Readymade kulche 4
Ghee 1 tablespo teaspoon
Ginger-garlic paste 1 tablespoon
Fresh tomato puree 1 1/2 cups
Tata Sampann Chole Masala 2 tablespoons
Salt to taste
Green chillies slit 3-4
Small cabbage shredded 1/2
Small potato boiled, peeled and cut into ½ inch cubes 1
Medium onion sliced and soaked in vinegar 1
Green chillies chopped 2-3
Carrot peels as required
Sour cream for drizzling
Fresh coriander sprigs for garnish
Lassi to serve
Method
Step 1
Heat 1 tbsp ghee in a non-stick pan, add ginger-garlic paste and sauté for 1 minute.
Step 2
Add tomato puree, mix well and saute till fat separates, stirring occasionally.
Step 3
Add Tata Sampann Chole Masala and salt, mix well and saute for 1 minute. Add cooked chickpeas, green chillies and 1 cup cooking liquour (water in which the chickpeas were cooked) and mix well.
Step 4
Mash the chickpeas lightly with a masher, mix well and cook for 3-4 minutes or till the mixture thickens slightly. Take the pan off the heat.
Step 5
Heat remaining ghee in a grill pan and spread it evenly. Place the kulchas in it, press slightly and cook, turning sides, till grill marks appear on both sides.
Step 6
Place grilled kulchas on a taco stand. Keep some cabbage in each taco and top it with chickpea mixture. Place a few potato cubes over the chickpea mixture, sprinkle a little onion slices and green chillies. Arrange a few carrot strips and drizzle sour cream on top. Garnish with coriander sprigs and serve immediately with lassi.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
