Indian Veg Tacos

6 Whole Naans sliced evenly in half

For Filling:
1 1/2 cans Pre-COOKED Chickpeas/chana/garbonzo organic beans Whole No Salt
3 Whole Tomatoes diced
1 julliened cucumber without the seeds
3 carrotts julliened
2 Onions diced
1 Bunch of Cilantro-Corriander do not chop until last
Juice of 1/2 a Lemon
1 tsp Ground Red Chili
Salt to taste

1 cup of fresh Paneer or a very mild high fat low melt cheese crumbled well try not to mash

2 cups of lettuce or cabbage shredded

Thick Curd Sauce:
1 cup fresh curd or greek yogurt plain
1 green chilli minced without veins and seeds
1 tbs shredded corriander leaf
1/4 cup of minced cucumber
Salt to taste

Red Masala Dipping Sauce:
1 Onion diced
1 green chilli diced
6 Whole tomatoes skinned and diced
1 tbs of tomato paste—-this is optional and makes sauce thicker but not easily availible in India.
5 whole cloves
1 inch strip of cinnamon broke into small pieces
1 tsp cumin seed
2 to 3 pods of cardamom or elachi
1 whole dried red chilli sliced
1/4 tsp hing
2 tbs oil
2 to 4 tsp of red chilli powder depending on how much heat you want.
4 tbs butter unsalted
1/4 tsp turmeric

Bean filling:
Take lemon spices and salt combine in a bowl and set aside. Combine onions, tomatoes, carrot, cucumber, cilantro and cooked whole beans and mix well then add the lemon spices. Put in refrigerator for 30 min to 1 hour.

Paneer: in a bowl lightly toss salt and pepper with a small pinch to season taste.

Curd Riata:
Take curd, small pieces of cucumber, green finger chilli and combine in a bowl and refrigerate for 1 hour.

Masala Dipping Sauce:
In a saute pan take oil onion and green chillis saute on low heat trying not to burn for 3 to 4 minutes. In a small pan take all whole spices and toast for 2 minutes to get oils out, then grind and set aside. Add garlic ginger paste and cook for 2 minutes adding 1 tbs water after 1 minute. Then, add tomatoes to the onion mixture and cook for 5 minutes on low. Add tumeric, hing, salt and chilli powder, stir and cook for 2 to 3 minutes do not let burn and when it looks as if it is add water slowly while stirring adding all the water. Slowly add butter melting and continuously stirring Add all ground whole spices to tomato in pan.
***In a bowl take a rubber spatula to season and mix water into the tomato paste for a thicker sauce.*** Can omit this step. If want a more authentic curry base and add 3 more fresh peeled tomato, but cooking time will increase to low for 20 minutes.
Add 2 tbs corriander powder, salt and freshly chopped corriander/cilantro. Stir well and continue to cook for no more than one minute. Corriander powder makes sauces thicken a little so use always at end. Go to blender and puree the sauce and press through seive.

Plating Up:
On a table place a bowl of shredded cabbage, organic greek yougurt sauce, chickpea mixture and seasoned paneer.

Warm naan and fill with each ingredient starting with sauce, paneer, chickpea mix and cabbage.  Roll and eat. Can use either sauces together or separately.

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3 thoughts on “Indian Veg Tacos

  1. Hello! I found you in a discussion on the Wild Fermentation website about Indian Pickles, which I’m very interested to do from a fermentation P.o.v. I’m thrilled by your blog! And this recipe looks so good. Going to make it tomorrow for the family with the naan (well, close enough to naan) made from sourdough dough into which i threw a teeny bit of leftover leek and potato soup! Can’t wait to explore your site further….

    • Thank you so much for your gracious comments! I just ask you to just hold on tight for my next article as we are currently entering the tomato pickle season! This is my favorite pickle with tiffins that I enjoy in Hyderabad, like vada and idly. I am so excited to help anyone! Your Naan sounds absolutely delicious! I look forward to hearing how pickling goes for you! ~Jen

      • Thank you Jen– awaiting your next article most eagerly! As much general extrapolation into general pickling Indian style as you can manage will be most appreciated 🙂

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