Misal Tacos | Maharashtrian Misal baked tacos
 
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Nutritious Sprouts Misal Tacos Baked are filled with Maharashtra famous Teekhi misal with Kat (gravy),sour cream & served with generous dose of Farsan.
Author:
Recipe type: Snack
Cuisine: Mexican fusion
Serves: 3
Ingredients
  • To make Baked Taco shells
  • Ingredients:
  • yellow cornmeal( makkai atta) 2 cups
  • wheat flour 1 cup
  • oil 3 tbsp
  • Lukewarm water
  • Red chilli powder 1 tsp
  • Ajwain 1 tsp
  • Salt to taste
  • To make Misal:
  • Oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Handful of curry leaves.
  • Red chili powder – 2 tbsp
  • Haldi | Turmeric Powder – 1 tsp
  • Onion chopped – 1
  • tomatoes – 1 (chopped)
  • Potato, (boiled & mashed) – 1
  • Soaked & drained poha – 1 cup
  • Chopped green chillies 2
  • Sprouted mix beans, like whole green gram( moong beans), Matki(moth beans), dried white peas(safed vatana) – ½ Cup
  • salt to taste
  • Misal masala powder – 1 tbsp
  • lime juice – 1 tbsp
  • Fresh Dhania | Coriander Leaves to garnish
  • For making Kat/Gravy :
  • 1 onion – finely chopped
  • Tomatoes – 2 (finely chopped)
  • Dessicated coconut – 2 tsp
  • Haldi/ Turmeric – 1 tsp
  • Salt to taste
  • Lalmirch powder/ Red chili powder – 2 tsp
  • Maharashtrian Goda masala – 2 tbsp
  • Curry leaves – A few as per choice
  • Lemon juice – 2 tsp
  • To make homemade Sour cream:
  • Hung curds – 1 & a ½ Cups
  • A pinch of salt
  • Vinegar – 1 tbsp
  • Fresh Cream – ½ cup
  • Lemon juice – 1 tsp
  • To garnish :
  • 4 tbsp – processed cheese
  • Farsan – a handful
Instructions
  1. To make baked taco shells :
  2. Combine the flours,and seasoning.
  3. Mix the oil, and salt to make a soft dough by using enough warm water.
  4. Cover the dough with cloth and rest it for 10 minutes.
  5. Roll out thin rounds chapatis. Give the proper round shape by any lid or bowl cover to make equal sized taco shells.
  6. Prick lightly with a fork.
  7. Roast it on tawa on both sides lightly.
  8. Now preheat an oven at 180 degrees for 10 minutes.
  9. Arrange roasted taco chapatis on oven steel rack by leaving 1 rod, so as to give U shape.
  10. Bake it on 185 degrees for 6 to 7 minutes.
  11. Keep the baked tacos shells in an air-tight tin.
  12. To make misal :
  13. Pressure cook the sprouts with salt to 2 whistles.
  14. Keep aside.
  15. In a deep pan put oil.
  16. Add mustard seeds.
  17. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions.
  18. Saute for a while.
  19. Add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder.
  20. Give a gentle mix.
  21. Before switching off the flame put lemon juice.
  22. Garnish with chopped coriander leaves.
  23. To make the Thick Kat/gravy:
  24. In a pan put oil. Add chopped onions.
  25. Brown it on low to medium flame. Add desiccated coconut.
  26. Add chopped tomatoes.
  27. Put haldi, salt, lal mirch powder, maharashtrian Goda masala powder.
  28. Now add curry patta for flavour. Mix nicely.
  29. Add lemon juice.
  30. Gravy has to be made thick. If required add very less water.
  31. To make Sour cream:
  32. Take hung curds.
  33. Add fresh cream in to it.
  34. Whip it. Add a pinch of salt. Add lemon juice & vinegar.
  35. Mix nicely.
  36. Now Assemble:
  37. Take taco shells in a plate.
  38. Fill in with misal.
  39. Layer it with kat/thick gravy.
  40. Top it with sour cream.
  41. Now top it with farsan.
  42. Put grated cheese on it.
  43. Again put some more farsan.
  44. Garnish with fresh coriander leaves & some more sour cream.
Recipe by at https://yummytalesoftummy.com/misal-tacos-maharashtrian-misal-baked-tacos/