How to make Indian Papad Tacos -
Roasted papads shaped into tacos, filled with masaledar chane and topped with mint-yogurt dip.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Papad (पापड़), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Indian Papad Tacos checkout Papad Paneer Rolls, Papad Paneer Rolls, Stuffed Papad, Paneer Stuffed Papad Rolls . You can also find more Snacks and Starters recipes like Keema Pattice Malai Paneer Samosa - SK Khazana Cheese Balls Apple Cinnamon Toast, SK Khazana
Indian Papad Tacos Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Indian Papad Tacos Recipe
Papad 8 medium
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Onion finely chopped 1 medium
Turmeric powder ¼ teaspoon
Chana masala ½ teaspoon
Red chilli powder 1 teaspoon
Chickpeas (kabuli chana) soaked overnight and boiled 2 cups
Salt to taste
Lemon juice 1 tablespoon
Yogurt ½ cup
Mint chutney 1¼ tablespoon
Fresh coriander sprigs for garnishing
Method
Step 1
Heat a non-stick tawa. Roast each papadon it, turning sides, till both sides are light golden. Remove from heat, lightly wrap around a thick rolling pin while still warm and keep for few seconds to get the shape of taco shells.
Step 2
Heat oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add onion and sauté till translucent.
Step 3
Add turmeric powder, chana masala and chilli powder and sauté for 30 seconds. Add chickpeas, mix and cook for 1 minute. Add salt and toss. Add 2-3 tablespoons water, mix, cover and cook till mixture dries.
Step 4
Add lemon juice and mix well. Transfer into a bowl.
Step 5
To prepare mint yogurt, combine yogurt and mint chutney in another bowl and mix well.
Step 6
Place roasted shells on a serving platter and fill them with chickpea mixture. Drizzle some mint yogurt on top and garnish with coriander sprigs.
Step 7
Serve immediately.
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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.
