Chole Tacos

Ingredients list for Chole Tacos

• 1 1/2 cups Chickpeas boiled
• 8-12 Taco shells
• 1 tablespoon Oil
• 1 tablespoon Ginger-garlic paste
• 2 Medium onions chopped
• 1 1/2 tablespoons Curry paste
• 1 teaspoon Garam masala powder
• 1 cup Tomato puree
• to taste Salt
• 1 cup Chickpea stock
• 1/4 cup Fresh cream
• 1/2 tablespoon Lemon juice
• 2-3 tables For topping Processed cheese grated
• to serve Cabbage shredded
• to garnish Fresh parsley chopped
• for drizzling Mayonnaise
• Salad
• 1 cup Iceberg lettuce shredded
• 1/2 cup Carrot cut into thin strips
• 1 Medium onion cut into roundels and layers separated
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 2 tablespoons Mayonnaise
• 1/2 tablespoon Lemon juice

Method

1. Heat oil in a non-stick pan, add ginger-garlic paste and sauté till the raw smells disappear. Add onions, mix and sauté till translucent.
2. Add curry paste and mix well. Add garam masala powder and mix well. Add tomato puree, mix and cook till oil separates.
3. Add salt and chickpeas, mix well and cook for a minute. Add stock, mix, cover and cook till the moisture dries.
4. Meanwhile to make the salad, take iceberg lettuce in a mixing bowl, add carrots, onion rings, salt, red chilli powder, mayonnaise and lemon juice and mix well.
5. Transfer the chole into another bowl, add cream and lemon juice and mix. Add cheese and mix well.
6. Make a bed of cabbage on a serving platter. Fill the taco shells with some salad and top with the cooked chickpeas and some cheese.
7. Place the tacos on the cabbage bed and garnish with parsley. Drizzle mayonnaise, sprinkle some more parsley and serve immediately with a sauce of your choice.