Tacos

About Tacos

Ingredients

• Taco shells 4
• Oil for deep frying
• Iceberg lettuce leaves 3 to 4
• Medium carrot, grated 1
• Medium red capsicum, cut into thin strips ½
• Salt to taste
• Sour cream 4 tbsps
• Kissan tomato ketchup 4 tsps

How to Make Tacos (Stepwise Photos)

Method

1. Heat sufficient oil in a kadai and deep-fry tacos till light golden. Drain on absorbent paper and let them cool.
2. Fill each of them up with a lettuce leaf, carrot, red capsicum, salt and sour cream and arrange them on a serving platter. Serve immediately with tomato ketchup.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps