Ingredients:

For the Taco Shell:

• 1 cup makka atta (maize flour)

• 1 cup white flour ( maida)

• 2 tbsp oil

• salt as per taste

For the Filling:

• 2 tin/can rajma (red kidney beans)

• 1 big onion finely chopped

• 2 big tomatoes finely chopped

• 2 green chilies finely chopped

• 1 tbsp red chill powder

• 1 tbsp cayenne (optional)

• 1 tbsp chilli sauce

• 1 tbsp ketchup

• salt as per taste

For Toppings

• 1/2 cup grated kraft / processed cheese

• 5-6 Lettuce leaves chopped

• 1 onion sliced into long

• 1 tomato sliced into long

• 1/4 cup chili sauce

• 1/4 cup ketchup

Method:

1. in a bowl mix all the ingredients for the Taco shell and bind it into a semi /medium soft dough using warm water as required. Allow it to rest for 10 minutes.

2. Knead the dough again to make a smooth ball. Make 10-12 small equal size balls of the dough. Take a dough ball and with a rolling pin roll into small medium ( see image no 1 ) thickness chapati . Repeat the process with the entire dough balls .

3. In a kadai heat some oil and deep fry the rolled chapati on medium flame on one side then flip and give it a fold from the center .Fry till it is cooked and golden brown on both sides. Remove and keep aside .Repeat the process till all the taco shells are ready .

4. Drain the rajma and keep it aside.

5. In a pan take 2-3 tbsp oil add the onions and green chilies saute on low flame till it is translucent. Then add the tomatoes and cook till oil is seen on the sides. Add all the other ingredients and cook for another 5-10 minutes. Remove in a bowl and keep for future use.

6. . For the Plating: Take a Taco fill it with the rajma filling then top it with a little ketchup, chili sauce , chopped lettuce, onion and tomato. Cover it with with cheese and serve.

7. Enjoy this yummy and mouth watering Mexican Tacos.