Cheese Tacos (Mexican)

Ingredients:

Paneer-200g
2 tablespoons of chickpea flour
2 tablespoons of yogurt
Chilli - Half a teaspoon
Turmeric powder - tablespoon
Garam Masala - Pour a spoon
Cumin powder - teaspoon

For the stuffing:

Chopped onion-1 nos

1 cup of chopped cauliflower

Chopped carrots - half a cup

Capsicum - half a cup

Red Chile Sauce - 1 tablespoon

Pepper Powder - Half a teaspoon

Oil - 1 teaspoon

Salt - according to taste

For tacos:

Flour-1 cup of fume

Salt -pa spoon

Water - Sure enough

Oil-for wax and fry

Method:

Make half an inch slices of cheese. Fill these pieces in a bowl and add the chickpeas, chili, cumin powder, garam masala, yogurt, turmeric, and salt. And mix well and set aside. In half an hour the cheese will be marinated. In the meantime take all the vegetables. Heat two tablespoons of oil in a nonstick pan and whisk in the merit paneer. Within five minutes its color turns brown so it is removed from the heat. Now heat the oil in a pan and fry the onions in it. Add the chopped cauliflower and capsicum to it. Now add carrots, red chili sauce, cumin powder, and salt and keep aside for a minute then keep aside. Mix the salt and oil in the flour and add enough water to form the dough. Take eight of them. Roll each like bread. Turn it to the other side and set it on the vine so that the oil is slightly dried. So that it folds. Heat the oil in another pan and fry the rolled bread in it. Arrange the tacos on a serving plate and add the stuffing. Pour the chili sauce over it. Finally, garnish with the salad.

Cheese Tacos (Mexican)