by Pallavi Purani

Hard Shell Tacos

Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.

I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.

Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.

Print Recipe
Hard Shell Tacos
Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.
Course brunch
Prep Time 20 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Course brunch
Prep Time 20 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Instructions
  1. In a bowl, mix the flours, salt and paprika with a whisk.
  2. Add the oil.
  3. Now add few tbsp of water at a time and knead the dough.
  4. We want the dry ingredients to come into a soft ball. Do not add all the water at the same time.
  5. The Qty of water shall depend on the ingredients and their quality.
  6. The dough should take about 2-3 min.
  7. Wrap the dough in cling film and set it aside for atleast 30 min.
  8. Pre heat oven to 180C on the setting where both the rods are heating.
  9. Set a pan on the gas on low-medium flame.
  10. Divide the dough into 8 balls of the same size.
  11. Apply little oil on the rolling pin and the board.
  12. Roll them one by one to the thickness of a INR 2 coin.
  13. Using a round mould, you may cut the rolled dough to a perfect round.
  14. Using a fork, prick the rolled dough.
  15. Put it on the pan and let it color slightly on both sides.
  16. If you are using a non stick pan, you will not need any oil.
  17. We only want a nice bright yellow color on both the sides.
  18. wrap the cooked tacos on the wired rack of the oven. Do not pinch the sides too much else there will be no opening in the tacos. keep the folded sides fairly apart.
  19. Bake them for 10-12 min or until they are nice and crisp and golden.
  20. Let them cool and stuff with the filling of your choice.


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