Crispy Achari Paneer Tacos

Nutrition values are AI-estimated based on ingredients.

• About 1 cup gram flour (besan)
• About 1 cup all-purpose flour (maida)
• A pinch of salt
• Water (for kneading)
• Oil (a few tablespoons, for kneading and brushing)
• About 1/2 cup plain yogurt
• 1-2 tablespoons mango pickle (achaar)
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Shahi Paneer Masala (or similar Indian mixed spice blend)
• 1/2 teaspoon turmeric powder (haldi)
• Salt to taste
• 200-250 grams paneer (Indian cottage cheese), diced into small cubes
• 2-3 tablespoons mustard oil
• 1 teaspoon panch phoron (a five-spice blend consisting of fenugreek, nigella, cumin, mustard, and fennel seeds)
• About 1/2 cup shredded red cabbage
• 1 medium tomato, chopped
• A handful of finely chopped fresh coriander (cilantro)
• Juice of 1/2 a lemon
• 1-2 teaspoons red chili sauce
• White sauce (possibly sour cream or a yogurt-based drizzle)
• Lime wedges

1. 1Combine gram flour, all-purpose flour, and a pinch of salt in a green mixing bowl, then add water and a small amount of oil, and knead by hand to form a smooth, yellow dough.
2. 2Roll out small portions of the dough thinly into circular flatbreads using a rolling pin on a wooden board, then prick each circular dough multiple times with a fork.
3. 3Half-cook the circular dough on a hot flat pan (tawa) until slightly firm but pliable.
4. 4Brush the half-cooked shells with oil, drape them over the bars of a wire oven rack to form a taco shape, and bake in an oven until golden brown and crispy.
5. 5In a blue bowl, mix plain yogurt with mango pickle, Kashmiri red chili powder, Shahi Paneer Masala, turmeric powder, and salt to create a flavorful marinade.
6. 6Add diced paneer cubes to the marinade and mix well to ensure even coating.
7. 7Heat mustard oil in a pan, add panch phoron, and allow it to splutter.
8. 8Add the marinated paneer mixture to the pan and cook, stirring occasionally, until the paneer is slightly browned and the spices are fragrant.
9. 9Prepare a salad by combining shredded red cabbage, chopped tomatoes, and finely chopped fresh coriander in a white bowl.
10. 10Squeeze lemon juice over the salad and add red chili sauce, then mix the ingredients together.
11. 11Fill each crispy taco shell with a generous portion of the cooked achari paneer.
12. 12Top the paneer with the colorful salad mixture.
13. 13Drizzle a white sauce over the top and garnish the tacos with lime wedges before serving.

These instructions are our analysis of the original video. Watch on YouTube →