Скачать или смотреть Zunka Tacos | Chef Harpal Singh

Bharpoor masaledaar Zunka, crispy taco shell ke saath – ekdum hatke fusion recipe that brings the best of both worlds in one irresistible bite! Perfect for your next snack craving or party starter.

Aaj hi try recipe ko try karo aur batao – kaisa laga yeh desi-Mexican twist?

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Ingredients
For Tacos Dough
Water as required
1 Cup - Sorghum flour
2 Tbsp - Wheat flour
1 Tsp - Garam masala
A pinch - Asafoetida
½ Tsp - Turmeric powder
1 Tsp - Red chilli powder
Salt to taste
Oil for greasing

For Zunka Mixture
2 Tbsp – Oil
1 Tbsp – Asafoetida
1 Tsp – Mustard seeds
1 Tsp – Cumin seeds
1 Tbsp – Ginger chopped
2 Tbsp – Garlic chopped
8-10 No – Curry leaves
1 No – Onion chopped
½ Tsp – Turmeric powder
½ Tsp – Red chilli powder
2-3 No – Green chilli chopped
Salt to taste

½ Tsp – Garam masala
10-12 No – Coriander spring
4 Tbsp – Gram flour
For Techa
Water as required

10-15 – Dry red chilli
1 Tbsp – Oil
10-13 – Garlic cloves
1 Tbsp – White sesame seeds
2 Tbsp – Salted peanuts
For Garlic Yogurt Dip
5-6 No – Garlic cloves
4 Tbsp – Curd
Salt to taste
1 Tsp – Oil
½ Tsp – Cumin seeds
½ No - Lemon wedge juice
For Salad
½ No – Capsicum
½ No – Onion sliced
¼ Tsp – Red chilli powder
Salt to taste
½ No – Lemon wedge juice
For Frying
Oil for frying
For garnish
Coriander sprig



Method
1. Place a saucepan on medium flame and boil water.
2. In a mixing bowl, combine sorghum flour, wheat flour, garam masala, asafoetida, turmeric powder, red chilli powder, and salt. Mix well.
3. Gradually add hot water and knead into a soft dough.
4. Cover the dough with a muslin cloth and let it rest for 15–20 minutes.
5. Place a kadai on medium flame and heat oil. Add asafoetida, mustard seeds and cumin seeds. Cover with lid and let them crackle.
6. Now add chopped ginger, chopped garlic and curry leaves mix well.
7. Add chopped onion sauté for 30 seconds.
8. Add turmeric powder, red chilli powder, chopped green chilli, salt and garam masala mix well and saute for few seconds.
9. Take coriander spring cut into finely chopped and into mixture, mix well.
10. Add gram flour and mix to coat evenly. Sprinkle a little water, cover with a lid, and cook for 2–3 minutes on medium flame.
11. Open lid and mix well. Keep aside.
12. Place a kadai on medium flame. Add water and dry red chilli Simmer for 1–2 minutes to soften them.
13. Remove and keep aside with some water.
14. Place a same kadai on medium and heat oil. Add garlic cloves, white sesame seeds and salted peanuts mix well saute for 2 minutes.
15. Now add boiled dry red chilli mix well. Saute for 1-2 minutes. Set aside to cool.
16. On a flat surface, sprinkle a little wheat flour.
17. Roll out the rested dough into a thin sheet. Use a bowl or round cutter to cut it into even, small circles.
18. Carefully lift each dough circle and press it into a tart mold to create a curved shell shape or drape it gently over a rolling pin to form a taco curve.
19. Use a fork to prick the dough circles lightly. This prevents them from puffing up while cooking and ensures even crispness.
20. Preheat the oven
21. In a mixing jar, add garlic cloves and a little bit of curd. Grind into a smooth paste.
22. Transfer the paste into a bowl and add salt to taste. Mix well.
23. Heat oil in a small pan over medium flame. Add cumin seeds and sauté until they crackle.
24. Pour this tempering tadka over the garlic-curd mixture and mix well.
25. In a mixing jar, add the sautéed thecha mixture and grind it coarsely.
26. Transfer the coarsely ground thecha mixture into a bowl. Add salt to taste and squeeze the lemon wedge juice. Mix well and set aside.
27. Take a capsicum add cut into julienne.
28. In mixing jar add julienne capsicum, sliced onion, red chilli powder, salt and squeeze the lemon wedge juice. Mix well and keep aside.
29. Remove the baking tray from the oven. Carefully take off the taco shells from the rolling pin or tart mold, ensuring they retain their curved shape.
30. Place a kadai on medium heat and add oil for frying. Carefully fry the taco shells until they turn golden brown and crisp.
31. Remove the fried taco shells and place them on a paper towel to drain excess oil.
32. On the serving plate, place fresh coriander sprigs for garnish. Add a small dipping bowl of thecha and another with the garlic-curd dip.
33. Take each taco shell cap and fill it with a generous spoonful of zunka.
34. Top the zunka-filled taco shell cap with a drizzle of garlic-curd dip and thecha.
35. Drizzle with garlic-curd dip and thecha. Top with tossed onion & capsicum.
36. Repeat the same process with the taco shells.