Veg Tacos
Veg Tacos Indian Style is a fusion dish that combines the traditional Mexican dish with Indian flavors. This dish is made up of crispy taco shells filled with a delicious mixture of spiced vegetables like potatoes, bell peppers, onions, and beans. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also a great source of protein, fiber, and vitamins, thanks to the vegetables and beans. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
76 kcal
Protein
5 g
Carbs
11 g
Fat
1 g
Fiber
3 g
Ingredients
Peas, fresh
0.25 cup (50g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Lemon, juice
1 tsp (5g)
Carrot
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Skimmed milk paneer (Homemade)
0.25 cup, crumbled (50g)
Chopped Green Chilli
2 tsp (4g)
Cumin seeds
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cabbage
0.25 cup, chopped (50g)
Instructions
Preparation
For Boiling Potato-
Wash the potatoes thoroughly under running water to remove any dirt or debris.
Peel the potatoes (optional) and cut them into evenly sized pieces.
Place the potato pieces in the pressure cooker and add enough water to cover them completely.
Close the lid of the pressure cooker and cook the potatoes over high heat until the steam starts to escape from the vent.
Reduce the heat to medium-low and cook the potatoes for 5-7 minutes or until they are tender.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and green chilies. Sauté until the onions become translucent.
Add chopped tomatoes and cook until they turn soft and mushy.
Add the finely chopped bell pepper and cook for a few minutes until they become slightly tender but still retain their crunch.
Now, add the boiled and mashed mixed vegetables to the pan. Mix well with the sautéed ingredients.
Add turmeric powder, red chili powder and salt. Mix all the spices evenly with the vegetable mixture.
Cook for a few more minutes until all the flavors blend together and the filling is well-cooked. You can add a splash of water if needed.
Stir in the crumbled paneer to the vegetable mixture. Mix well and let it cook for another minute.
Turn off the heat, and garnish the veggie filling with fresh coriander leaves.
Assembling the Tacos:
Warm the tortillas slightly in a pan or microwave to make them pliable.
Place a spoonful of the filling in the center of the tortilla.
Fold the tortilla in half, enclosing the filling.
Secure the taco with a toothpick, if needed.
Repeat with the remaining tortillas and filling until all tacos are assembled.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.