Kolhapuri Soya Chaap Tacos Party Snacks Sanjeev Kapoor Khazana

Totally desi! This is an amazing whacky version of the Mexican taco with a soya chaap filling We know how to do things our way too !!

KOLHAPURI SOYA CHAAP TACOS

Ingredients

Kolhapuri Soya Chaap

200 grams soya chaap, cut into 1 inch pieces
4 tbsps oil
2 medium onions, sliced
5-6 garlic cloves
1 inch ginger, roughly chopped
6-8 black peppercorns
2-3 cloves
2 green cardamoms
1 tsp fennel seeds
1 tbsps white sesame seeds
2 tbsps coriander seeds
inch cinnamon stick
cup grated dried coconut
2 medium onions, chopped
1 tsp red chilli powder
tsp turmeric powder
1 tbsp kanda lasun masala
Salt to taste
2 tbsps chopped fresh coriander leaves
Bhakri
1 cup sorghum (jowar) flour + for dusting
Salt to taste
A few drops of oil
To assemble
Assorted lettuce leaves as required
Thick yogurt as required
Green chutney as required
Green cucumber slices as required
Red radish slices as required

Method

1. For the soya chaap, heat 2 tbsps oil in a shallow nonstick pan. Add onions, garlic, ginger and saut till onions are translucent.
2. Add black peppercorns, cloves, green cardamoms, fennel seeds, white sesame seeds, coriander seeds, cinnamon and coconut and saut till the coconut turns golden brown.
3. Allow to cool and transfer in a blender jar. Add 1 cup water and grind to a fine paste.
4. Heat remaining oil in a nonstick pan. Add chopped onions and saut till golden brown.
5. Add the ground paste and saut for 3-4 minutes on medium heat.
6. Add red chilli powder, turmeric powder, kanda lasun masala and salt and mix well. Add cup water and mix well. Cook for 2-3 minutes on medium heat.
7. Add soya chaap, coriander leaves and mix well. Add cup water and mix well. Cover and cook for 2-3 minutes.
8. For bhakri, Heat a nonstick pan. Add 1 cup water, salt and oil and allow to come to a boil. Add sorghum flour and mix well. Cover and cook for 1-2 minutes.
9. Transfer in a parat and knead well. Divide the dough into equal portions and roll into balls. Dust some sorghum flour on the surface and roll out into thin disks.
10. Heat a nonstick tawa. Place the prepared bhakri and cook for a minute on medium heat. Flip, drizzle oil and cook on other side for a minute.
11. Place a bhakri on the serving plate, place some lettuce leaves and place a portion of the stuffing and pipe some thick yogurt on top. Drizzle some green chutney and arrange cucumber and red radish slices on top.
12. Fold and serve.

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