Soft Tacos 🌮 Indian Style 🔥 & How To Poof Your Rotis Every Time 🎈
Greetings, @carolynstahl recently made some very appealing edamame falafel tacos, and these delicious fusion tacos made me want to make some Indianized soft tacos of my own.
Let's Get Started 🎬
This recipe is a spread of many different things, so I won't bother with showing you the parts of this that have come from previous recipes. As you can see in the above thumbnail, there is a powdered seasoning and some fried balls. Those are cabbage koftas and sesame ganja seed podi, both of which I've previously shared with you all.
The podi is not mandatory, but the koftas are because they are the body of these tacos. Follow the recipes below to produce your own, but just remember the koftas do not require the tomato gravy for this spread.
Sesame-Ganja Seed Podi 👨🍳 Don't Throw Away Your Ganja Seeds |  |
|---|---|
🧆 Cabbage Koftas With Tomato Gravy 🥣 An Ital Recipe 👨🍳 |  |
🌮 Indian Soft Taco Ingredients 🔥
The Roti-llas- chapati flour - 2x cups- water - ¾+ cup - salt - ½ tsp - oil for after cooking Veggie Accessories Plate- 2 carrots - peeled and shredded- 2 tomatoes - thin-sliced - 1 lime - cut into quarters - pickled pearl onions - ¼ cup, sliced - capers - ⅛ cup | Sesame Ganja Seed Podi- ¼ cupCabbage Koftas- 18-20 totalFor Chili Psychopaths Only- Madame Jeanette chilies - 2x, minced |
|---|
STEP 1
What!? If you don't already know how to mix flour and water and make a dough, you shouldn't be tried to create this spread, so I will start with the rolling pin, because a good roti is all about technique.
After having broken your dough into 8 balls, you'll notice these are much larger than roti dough balls. Remember, these are soft tacos, so we're making standard rotis, but rolling them out to be twice as thick as a normal roti.
STEP 2
After rolling a slightly thick roti out, place it on a preheated pan, preferably high heat. Now that we're working with a thick roti, if it doesn't poof it will be inedible, undercooked, and burn at the same time.
It should only take a matter of seconds for your roti to start developing bubbles and brown spots, and when this happens, immediately transfer it to a raging open flame for POOFING! I took this picture too early, but by the time I put my phone down and grabbed the spatula, the underside was browned and it was already full of beautiful blisters.
STEP 3
When making multiple rotis, I generally reduce the flame on the pan once I've removed a roti and transferred it to an open flame. This method reduces waste of gas a bit.
As soon as I remove a blistered roti from the pan and reduce the flame, I immediately open the opposite burner to full throttle, and drop the roti on my roti-poofer thingamabobber, getting as close to the flames as possible. It will immediately start poofing, then I turn it and press with the spatula to make sure there is full poofage.
A normal roti would be finished and ready to oil now, but these are thicker, so you need to reduce the flame a bit, lift the roti above the flames and maintain enough heat to keep your roti ballooned for another half a minute or so. Don't forget to flip and move to prevent burning. Taking this extra step will ensure there is no uncooked dough hiding in your roti anywhere.
STEP 4
After your perfectly poofed roti is browned and beautiful, take a small spoon or brush with a bit of oil and lightly baste one side, then keep the roti hot and partially covered until ready for taco time.
STEP 5
Place all the prepared ingredients near each other so your taco homies can easily and quickly build their own, putting in the amount of each ingredient that they prefer. Playing with your food is one of the enjoyable parts of a good dinner.
⏲️ South Asian Taco Time!! 🎬
I had tried to keep what I was putting together a secret as long as possible, but when my family saw this spread, everyone immediately perked up, eager to try this new culinary amalgamation.
With no time to spare, everyone begin preparing their tacos, Monkey-B taking 80% of the carrots right off the bat. Not to worry though, there were plenty of other accessories to make up a massive carrot loss.
It's not a taco if it's not closed, so I decided to close one of these with a toothpick just prove to you all that is a bit taco-esque.
Hands in motion, everyone eagerly digging, I couldn't think of better way to kick of the 4th consecutive government imposed lockdown here in Suriname.
As always, Monkey-B was the most excited to eat a new culinary experiment, but the unfortunate mistake of eating from the middle first, something no taco-eating Mexican would ever recommend.
Monkey-B learned from her mistakes and will now be eating tacos front to back from now on out.
🙏 THANKS FOR READING 🙏
 |  |  |  |  |
|---|