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Corn and Cottage Cheese Tacos

Kids will love this colourful, crunchy, protein-rich, Mexican-inspired snack!

Preparation time: 15 minutes
Cooking time: 15 minutes.
Serves 6 (Makes 12 tacos).

For the tacos
½ cup maize flour (makai ka atta)
½ cup plain flour (maida)
½ tsp salt
1 tsp oil

For the stuffing
2 tbsp oil
¼ cup chopped onions
¾ cup cooked yellow corn kernels (makai ke dane)
½ cup paneer (cottage cheese), cut into 12 mm (½”) cubes
¼ cup finely chopped tomatoes
½ tsp green chilli paste
Salt to taste

Other ingredients
Plain flour (maida) for rolling
Oil for deep-frying
½ cup shredded lettuce leaves

For the tacos

  1. Combine all the ingredients and knead into soft dough using enough warm water.
  2. Divide the dough into 12 equal portions and roll out each portion into 100 mm (4”) diameter circles, using plain flour for rolling. Lightly prick each round with a fork.
  3. Heat the oil in a kadhai and deep-fry the tacos till they turn golden brown in colour on both sides. Bend into a ‘U’ shape while hot. Keep aside.

For the stuffing

  1. Heat the oil in a deep pan; add the onions and sauté for a few seconds.
  2. Add the corn, paneer, tomatoes, green chilli paste and salt. Mix well and sauté on a medium flame for 2 minutes.
  3. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

  1. Place a taco on a serving plate and place a few lettuce leaves on it.
  2. Arrange a portion of the stuffing evenly over this.
  3. Repeat with the remaining ingredients to make 11 more tacos.
  4. Serve immediately.

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