Punjabi Chole Kulchas get a Mexican makeover.
CHOLE KULCHA TACOS
Ingredients
1½ cups chickpea (kabuli chana), soaked overnight, cooked with tea bags
4 ready-made kulche
1 tbsp + 2 tsps ghee
1 tbsp ginger-garlic paste
1½ cups tomato puree
2 tbsps Tata Sampann Chole Masala
½ tsp turmeric powder
Salt to taste
3-4 green chillies, slit
½ small cabbage, shredded
1 small potato, boiled, peeled and cut into ½ inch cubes
1 medium onion, sliced and soaked in vinegar
2-3 green chillies, chopped
Carrot peels as required
Sour cream for drizzling
Coriander sprigs for garnish
Lassi to serve
Method
1. Heat ghee in a non-stick pan, add ginger-garlic paste and sauté for 1 minute.
2. Add tomato puree and mix well. Cover and cook till fat separates. Stirring occasionally.
3. Add Tata Sampann Chole Masala, turmeric powder, salt, and mix well. Add cooked chole and green chillies, add 1 cup chole water and mix well.
4. Mash lightly using a masher and mix well. Cover and cook for 3-4 minutes.
5. Once the mixture has thickened slightly, take it off the heat.
6. Heat remaining ghee in a grill pan, and spread it evenly. Place the kulcha and press it slightly and cook on both sides till grill marks appear.
7. Place grilled kulchas on a taco stand. Place a portion of shredded cabbage, and place a portion of prepared chole inside each kulcha.
8. Place a few potato cubes on each kulcha taco, sprinkle a little onion and green chillies. Arrange a few carrot strips and drizzle sour cream on top of each.
9. Garnish with coriander sprigs and serve immediately.
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