Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, papad tacos. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Papad Tacos is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Papad Tacos is something which I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we must first prepare a few components. You can cook papad tacos using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Papad Tacos:
- Prepare 10 Lijjat Papad
- Prepare 1 cup Lobia / Black Eyed peas - Soaked overnight and pressure cooked
- Take 1 Cup chopped bell peppers - tossed in herbed garlic butter
- Make ready 1 Cup Pico De Gallo (Chopped Onions, Tomatoes, Green Chillies tossed in salt, line juice and coriander)
- Get Lemon wedges and Chopped Coriander for Garnish
Welcome to my channel The Joy of Cooking. Disclaimer:- The Products used in this video are not sponsored and purchased with my money. Kids love to snack & it is important to serve them something healthy & filling after a day at school or play. Here's a delicious dish that your little one.
Instructions to make Papad Tacos:
- Heat a skillet. Roast the papad on the hot skillet using a cloth to press it down and ensure it does not puff. Cook on both sides. Once off the flame, immediately wrap it around a roller and shape into a Taco.
- Soak Lobia / Black Eyed peas overnight, Pressure cook by adding salted water for 3 whistles. Strain the water and set aside to cool.
- For the Pico De Gallo - In a bowl, add chopped tomatoes, onions, diced green chillies and toss it with lemon juice, salt and freshly chopped coriander. Set aside.
- Heat a skillet, add a tbsp of amul herbed butter, take red, yellow and green bell peppers and toss them until al dente.
- To assemble, take each papad taco, fill it with a spoon of the cooked lobia, bell peppers and pico de gallo. Garnish with coriander and serve with a lemon wedge.
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