Preparation Time: 2 mins
Cooking Time: 25 mins
Total Time: 27 mins
Cooking Time: 25 mins
Total Time: 27 mins
Ingredients for Taco Shells
1 cup maize flour (makai ka atta)
½ cup plain flour (maida)
1 tbsp oil
½ tsp carom seeds (ajwain), optional
salt to taste
oil for deep-frying
plain flour (maida) for rolling
1 cup maize flour (makai ka atta)
½ cup plain flour (maida)
1 tbsp oil
½ tsp carom seeds (ajwain), optional
salt to taste
oil for deep-frying
plain flour (maida) for rolling
Method for cooking Taco Shells
1. Sieve the maize flour and plain flour together in a deep bowl.
2. Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water.
3. Divide the dough into 18 equal portions.
4. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals.
5. Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides.
6. 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.
7. Repeat steps 4 to 6 to make 17 more taco shells.
8. Allow it to cool completely, store in an air-tight container and use as required.
1. Sieve the maize flour and plain flour together in a deep bowl.
2. Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water.
3. Divide the dough into 18 equal portions.
4. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals.
5. Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides.
6. 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.
7. Repeat steps 4 to 6 to make 17 more taco shells.
8. Allow it to cool completely, store in an air-tight container and use as required.
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