
Ingredients
For the tacos (dough)
- 1 cup All purpose Flour /Maida
- Salt to taste
- 1 tsp oil
- Water as required
For the Kofta balls
- 1 cup chicken mince
- 1 tbsp Green onion
- 2 tbsp Red bell peppers, chopped fine
- 1 tbsp Ginger garlic, chopped
- 1 tsp Maida
- 1tbsp of bread crumbs
Spices For Kofta
- Pinch of Nutmeg powder
- Pinch of Cinnamon powder
- ½ tsp Garlic powder
- Salt to taste
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Red chili powder
For the Slaw: (Mix all the ingredients )
- ½ cup of shredded cabbage (purple and white mix)
- ¼ cup yellow and red peppers, julienne
- ¼ cup capsicum
- Salt to taste
- ½ tsp Crushed black pepper
- 2 tsp lime juice
Dill and yogurt sauce: (mix all the ingredient to make the sauce)
- ½ cup of hung curd
- 2 tbsp of chopped dill
- 2 tbsp of grated and squeezed cucumber
- Salt to taste
- 8-10 tooth picks or small skewers
Process
- Mix all the ingredients for the taco dough in a large bowl. Add water as required and knead to form a soft dough. Divide the dough into 8 equal parts.
- Round them up and roll into a 10-12 cm diameter circle. Roast them lightly on a griddle or a tava. Cover and keep aside. Make 4 of these rotis.
- For the kofta balls, Mix all the ingredients for the kofta balls and all the spices in a large bowl. Mix well and shape small lemon sized kofta balls and keep them aside.
- Heat a shallow pan add some oil and shallow fry the kofta balls on a medium to high heat. Reduce the flame, cover and cook for a few minutes. Remove from heat.
- To assemble, place the taco shell (roti) over a flat surface, put some slaw in the center and place 3 kofta balls over the slaw. Add a spoon full of dill and yoghurt sauce over the koftas.
- Hold the ends of the taco cover from both the sides (in a half moon shape) and poke with tooth pick to retain the shape.
- Serve immediately with dill sauce.
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