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DOMINO’S STYLE TACO MEXICANA RECIPE

Ingredients:
Coriander Seeds: 2 tbsp
Cumin: 2 tbsp
Oil
Onion: 1 medium
Salt to taste
Red Bell Pepper: 2pc
Dried Red Chilli: 5-6 pcs
Garlic Cloves: 7-8 pcs
Pepper
Butter: 1 tbsp
Sugar: A pinch
Boiled Rajma: 1 cup
Overcooked Rice: 1.5 cup
Chilli Flakes: 1 tsp
Coriander Leaves: 2 tsp
Lemon Juice: Of half a lemon
Green Chilli: 1 tsp
Flour, Corn Flour Slurry (corn flour + water), Bread Crumbs
Cheese

Recipe:
1. Lightly roast coriander seeds and cumin in a pan. Blend them to form a powder.

2. Take another pan, add oil, chopped onions and salt. Cook them till translucent. Then add washed and soaked raw rice along with water and let it boil.

3. Roast and char red bell pepper using the gas. Transfer to a bowl, cover and keep aside for a few mins.

4. Take a saucepot, add water and dried red chillies. Boil them till they turn soft and mushy.

5. Now, remove the charred skin of the bell pepper, cut into pieces and transfer to a blender. Also, cut the stem of the red chilli, deseed them (for less spicy) and transfer to the blender. Blend them together along with some garlic cloves.

6. Take a pan, add oil, add the above blended mixture, add coriander-cumin powder, salt, pepper, water, butter and some sugar. Mix well, let it cook and your harissa sauce is ready.

7. Take a bowl, add overcooked rajma, overcooked onion-rice, coriander-cumin powder, pepper, chilli flakes, chopped garlic, coriander leaves, lemon juice, salt and green chilli. Combine everything well.

8. Take small portions of the arancini, form balls, coat in flour, dip in corn flour slurry, coat with bread crumbs and finally fry them.

9. Take the lachha paratha dough, roll them out like lachha paratha and cook on a pan. Cook one side completely and the other should be half-done.

10. Now assemble everything together: With the completely cooked side inside, apply harissa sauce, add cheese, add the arancini balls, cover and cook it on a pan with some butter/oil. It’s ready!