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Why not start Navratri on a delicious note?
If you are craving for something a bit sweet and spicy, why not whip up something delectable at home?
Whether you are planning to indulge your taste buds before fasting for Navratri or desire to break your fast with some lip-smacking, these sumptuous tacos may be the perfect snack for the occasion!
This snack is easy to whip up and can be made from common kitchen ingredients!
Recipe credit: Mihir Kane, Executive Chef at Fairmont, Jaipur.
Colocasia & Sago Tacos
Ingredients:
Sabudana papad: 4
Desi ghee: 30 Ml
Shahi Jeera: 5 gms
Hing : 2 gms
Chopped green chilli : 10 gms
Ginger chopped: 5 gms
Kutti mirch : 2 gms
Chopped coriander: 10 gms
Lemon juice : 10 Ml
Sliced arbi: 200 gms
Microgreens and edible flowers for garnishing
Oil: 300 Ml
Sendha Namak: 5 gms
Recipe:
Slice the arbi and shape them into juliennes (for the filling).
Heat ghee in kadhai. Let it smoke. Add jeera, hing and arbi. Saute till it change colour.
Add all the spices and salt. Cook till it is crisp.
Add a dash of lemon juice and coriander. Continue stirring.
Fry the sabudana papad, and store it in a taco stand.
Stuff it with the filling.
Garnish with micro greens and serve hot!
If you are craving for something a bit sweet and spicy, why not whip up something delectable at home?
Whether you are planning to indulge your taste buds before fasting for Navratri or desire to break your fast with some lip-smacking, these sumptuous tacos may be the perfect snack for the occasion!
This snack is easy to whip up and can be made from common kitchen ingredients!
Recipe credit: Mihir Kane, Executive Chef at Fairmont, Jaipur.
Colocasia & Sago Tacos
Ingredients:
Sabudana papad: 4Desi ghee: 30 Ml
Shahi Jeera: 5 gms
Hing : 2 gms
Chopped green chilli : 10 gms
Ginger chopped: 5 gms
Kutti mirch : 2 gms
Chopped coriander: 10 gms
Lemon juice : 10 Ml
Sliced arbi: 200 gms
Microgreens and edible flowers for garnishing
Oil: 300 Ml
Sendha Namak: 5 gms
Recipe:
Slice the arbi and shape them into juliennes (for the filling).Heat ghee in kadhai. Let it smoke. Add jeera, hing and arbi. Saute till it change colour.
Add all the spices and salt. Cook till it is crisp.
Add a dash of lemon juice and coriander. Continue stirring.
Fry the sabudana papad, and store it in a taco stand.
Stuff it with the filling.
Garnish with micro greens and serve hot!
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Subscribe to The Economic Times Prime and read the ET ePaper online.