Bhakri Taco With Kolhapuri Soya Chaap

Ingredients

• 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 teaspoon fennel seeds
• 1½ tablespoons white sesame seeds
• 2 tablespoons coriander seeds
• ½ inch cinnamon 
• ½ cup grated dried coconut
• 2 medium onions, chopped
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 tablespoon kanda lasun masala
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• Bhakri
• 1 cup sorghum (jowar) flour + for dusting
• Salt to taste
• A few drops of oil
• To assemble
• Assorted lettuce leaves as required
• Thick yogurt as required
• Green chutney as required
• Green cucumber slices as required
• Red radish slices as required

Method

1. For the soya chaap, heat 2 tablespoons oil in a shallow non-stick pan, add sliced onions, garlic and ginger, mix and sauté till onions are translucent.
2. Add black peppercorns, cloves, green cardamoms, fennel seeds, white sesame seeds, coriander seeds, cinnamon and coconut, mix and sauté till the coconut turns golden brown.
3. Allow this mixture to cool and transfer into a blender jar. Add 1 cup water and grind to a fine paste.
4. Heat remaining oil in a deep non-stick pan. Add chopped onions and sauté till golden brown. 
5. Add the ground paste, mix and sauté on medium heat for 3-4 minutes.
6. Add red chilli powder, turmeric powder, kanda lasun masala and salt and mix well. Add ¼ cup water, mix well and cook for 2-3 minutes on medium heat.
7. Add soya chaap and coriander leaves and mix well. Add ¼ cup water and mix well. Cover and cook for 2-3 minutes.
8. For bhakri, Heat a non-stick pan, add 1 cup water, salt and oil, mix and let it come to a boil. Add sorghum flour and mix well. Cover and cook for 1-2 minutes.
9. Transfer on a parat and knead well. Divide the dough into equal portions and roll into balls. Dust some sorghum flour on the surface and roll out into thin disks.
10. Heat a non-stick tawa. Place the bhakri, one at a time, and cook for 1 minute on medium heat. Flip, drizzle oil and cook on other side for 1 minute.
11. Place a bhakri on the serving plate, place some lettuce leaves and place a portion of the soya chaap mixture over the leaves. Pipe some thick yogurt on top. Drizzle some green chutney, arrange cucumber and red radish slices on top and fold the bhakri. 
12. Make more tacos similarly, arrange them on a serving platter and serve immediately.