Ragi Tacos
Crispy, millet-based tacos made with a mix of ragi, wheat, and cornmeal flour, deep-fried to perfection and filled with a flavorful taco paneer filling. A fun and nourishing Indian twist on a global favorite!
Ingredients
- 1 cup ragi flour finger millet flour
- ⅔ cup wheat flour
- ⅓ cup cornmeal makki ka atta
- Paneer or tofu – crumbled or cut into small cubes
- Bell peppers – finely chopped red, yellow or green
- Iceberg lettuce or regular lettuce
- Tomatoes - chopped
- Green chili – finely chopped
- 1–2 tbsp Tomato ketchup or paste
- 1–2 tbsp Mayonaise optional
- ½ tsp Red chili powder
- A pinch Black pepper
- Salt to taste
- Pasta Seasoning
- Oil for cooking and deep frying
- Homemade Tomato Salsa
Instructions
- In a mixing bowl, combine ragi flour, wheat flour, and cornmeal. Add a pinch of salt and enough water to knead into a smooth, soft dough.
- Divide into small balls and roll out thin rotis about 3–4 inches in diameter.
- Heat oil in a kadhai for deep frying.
- Deep fry the rotis until they are half-cooked on both sides. Then, using tongs, fold each one into a taco shape while still in the oil and continue frying until golden and crisp. Place on paper towels to drain excess oil.
- For the filling, heat 1 tbsp oil in a pan. Add chilli flakes and tomato paste (or ketchup), and sauté for a few seconds. Add chopped tomato, bell pepper, and paneer. Mix well and cook for 2–3 minutes. Then add mayonnaise, pasta seasoning, black pepper, and salt. Stir everything together until well combined.
- To assemble, line each taco shell with iceberg, add any salsa (homemade preferably) of your choice and then add the veggie filling
- Serve immediately for best crunch and flavor.