Mini Bean Tacos

Preparation :20 mins
Cook :20 mins
Total Time :40 mins
Servings :Makes 14 mini tacos (14 mini taco )

Ingredients :

For The Taco Shells
1/4 cup maize flour (makai ka atta)
2 tbsp plain flour (maida)
a pinch of dried oregano
a pinch of carom seeds (ajwain)
a pinch of turmeric powder (haldi)
1/2 tbsp oil
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For The Rajma Filling
2 tbsp rajma (kidney beans) , soaked for 8 hours and drained
1/4 tsp soda bi-carb
salt to taste
2 tbsp finely chopped cabbage
2 tbsp finely chopped spring onions (whites and greens)
2 tbsp finely chopped lettuce
2 tbsp deseeded and chopped tomatoes
1/2 tsp finely chopped green chillies
1/2 tsp dried oregano
1 tbsp grated processed cheese

For The Topping
1 tbsp grated processed cheese

Method :

For the taco shells
For the taco shellsSieve the maize flour and plain flour together in a deep bowl.Add the oregano, carom seeds, turmeric powder, oil and salt and knead into a semi-stiff dough using enough warm water.Divide the dough into 3 equal portions.Roll out a portion into a 225 mm. (9”) diameter circle using a little plain flour for rolling and prick it with a fork at regular intervals.Cut out 3 circles of 75 mm. (3”) diametereach.Repeat steps 4 and 5 to make 12 more taco shells or till the dough gets over.Heat the oil in a deep non-stick kadhai and deep-fry, 1 at a time, till it turns light brown in colour from both the sides.Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper.Repeat steps 7 and 8 to make 13 more taco shells.Allow it to cool completely, store in an air-tight container. Keep aside.
For the rajma filling
For the rajma fillingCombine the rajma, baking soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Drain the excess water and keep the rajma aside to cool completely.Combine the cooked rajma, and all the remaining ingredients in a bowl and mix well. Keep aside.
How to pack
How to packPack the taco shells in an air-tight box and the rajma filling with cheese sprinkled on top in a separate air-tight tiffin box.