Indian Fried Tacos
Try this Indian Fried Tacos recipe.
Try this Indian Fried Tacos recipe.
- salt to taste
- 1 cup water
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 tsp baking soda
- 1 cinnamon stick
- oil for deep frying
- 1/2 tsp garam masala
- 1/2 cup rice flour
- 1/2 cup yogurt
- 1/4 tsp turmeric powder
- 1 tsp garlic paste
- 1/2 tbsp sugar
- 1/2 cup finely chopped red onion
- 4-5 cloves
- 3/4 tsp cumin powder
- fried bread for tacos ->
- 1.5 cups all purpose flour (maida)
- water as required (i used in between 1/4-1/2 cup w
- masala chickpeas ->>
- 1 + 2/3 cups chickpeas boiled (you can use canned or boil dry chickpeas at home)
- 1-2 small potatoes boiled peeled and mushed
- 2-3 bay leaf
- 2-3 dried red chili
- 1 tomato, chopped very fine
- 3/4 tsp amchoor powder (or dried mango powder) (easily fou
- 2 tsp dry coriander powder
- 1-2 green chili made into a paste (or less if you want
- 2 tsp fresh ginger paste
- additional items ->
- chopped onion tomatoes, cilantro and jalapenos
- Carbohydrate 57.0830576661224 g
- Cholesterol 125.6875 mg
- Fat 90.0622554983496 g
- Fiber 3.28291906022973 g
- Protein 8.11719018010525 g
- Saturated Fat 32.7638545876426 g
- Serving Size 1 1 -3 serving (404g)
- Sodium 2996.56598587679 mg
- Sugar 53.8001386058926 g
- Trans Fat 5.45186761059468 g
- Calories 1056 calories
Step-by-step
- In a bowl sift all purpose flour, rice flour and baking soda. Add salt and sugar to the flour mix and stir.
- Add yogurt along with ½ cup water. Start kneading slowly and keep adding a tbsp water at a time as required. Knead it into a soft supple dough. Cover and let it rest for 2-3 hours or until it rises.
- Meanwhile make masala chickpeas. In a pot, add oil. Once hot, add bay leaf, cinnamon stick, cloves and red chili to it.
- Once they start to sizzle, add chopped onions and cook until softened.
- Add tomato and cook until it becomes a bit soupy.
- Add spices (garam masala, amchoor or lime juice, salt, turmeric, coriander powder, cumin, green chili paste, ginger paste and garlic paste). Stir it all around until cooked through.
- Add a cup of water to it and cook on slow-medium until gravy gets a bit thick. Add mushed up potatoes and chickpeas. If starts to get dry, add more water.
- Cover and cook on low for 10-15 minutes or until the flavors develop. Taste and adjust seasoning. Keep it aside. Make sure it's kind of a almost dry consistency so it's easy to place on tacos.
- Now once your dough is ready, roll and fry these tacos! Do not deflate the dough. Just uncover and break a medium piece of dough and shape it into a round shape. Roll either round or oval shape.
- Before you start rolling, place oil for frying in a deep pot and start to warm it up.
- To test if oil is hot enough, drop gently a very small piece of dough in it. If it rises immediately, this means oil is ready for frying. Now turn the gas to medium-high so taco bread cooks evenly.
- Now add one rolled taco at a time and fry on one side for a minute or so until puffed up. Flip and repeat on the other side. Once cooked and nice goldenish, transfer to a paper towel lined plate.
- Repeat with the rest of the dough.
- For serving, place 2-3 fried tacos on a plate. Place some chickpeas on each taco and spread them around. Then top it with chopped onion, tomato, cilantro and jalapenos! Enjoy!
A Culinary Journey: My Indian Fried Taco Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I crave flavorful and exciting food that satisfies both my palate and my family’s. That’s where this recipe for Indian Fried Tacos comes in. It’s a vibrant fusion of flavors, a delightful twist on a classic, and surprisingly easy to prepare, even on a busy weeknight.
The inspiration struck me during a recent trip to a bustling Indian market. The vibrant spices, the aroma of freshly cooked chickpeas, and the sight of fluffy, golden-brown flatbreads all conspired to spark a culinary experiment. I envisioned a taco, but not just any taco – an Indian taco, bursting with the aromatic spices and textures of my favorite Indian dishes. And the result? A culinary triumph that has become a new family favorite.
The beauty of this recipe lies in its adaptability. The masala chickpeas, the heart of the taco filling, can be prepared in advance, making weeknight cooking a breeze. You can adjust the spice levels to your preference, making it a dish that caters to everyone’s taste buds. For those with less time, pre-cooked chickpeas from a can can easily be substituted, reducing prep time significantly.
The fried taco shells themselves are wonderfully crispy and light. The secret lies in the delicate balance of all-purpose flour, rice flour, and a touch of baking soda. This combination creates a shell that is both sturdy enough to hold the generous filling and delicate enough to melt in your mouth. Don’t be afraid to experiment with the dough – a little extra water here or there can create a subtly different texture.
The filling, however, is where the magic truly happens. The masala chickpeas, simmered in a fragrant blend of spices, are a flavor explosion. Imagine the warmth of turmeric, the earthiness of cumin, and the tangy kick of amchoor powder (dried mango powder) all melding together to create a complex and satisfying flavor profile. To enhance the flavors further, I add a touch of ginger and garlic paste, enhancing the warmth and depth of the dish.
The addition of boiled potatoes adds a lovely creamy texture to the filling, complementing the chickpeas perfectly. I like to mash the potatoes lightly, ensuring they're incorporated well into the spiced chickpeas without becoming a mushy mass. The topping of fresh cilantro, onions, and jalapenos provides a refreshing contrast to the warm spices.
The process of frying the tacos is simple but rewarding. The golden-brown, puffed-up shells are a sight to behold, and their crisp texture provides the perfect counterpoint to the soft, flavorful filling. Be sure not to overcrowd the pan while frying; this will ensure that each taco cooks evenly and achieves that perfect golden-brown color.
These Indian Fried Tacos are more than just a meal; they're an experience. They're a testament to the beautiful fusion of cultures and flavors, a culinary adventure that's both satisfying and surprisingly simple to create. So, the next time you’re looking for a weeknight dinner that’s both exciting and easy, give this recipe a try. I guarantee it will become a new family favorite.
This recipe offers a world of culinary possibilities. Feel free to experiment with different toppings and fillings. Consider adding shredded chicken or paneer (Indian cheese) for a heartier meal. Or perhaps swap the chickpeas for other legumes, such as black beans or lentils. The possibilities are endless!
So go ahead, embrace the spice, and embark on your own Indian Fried Taco adventure. You won't regret it!
