Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Output:
- 4 medium pieces
Time:
- Prep Time: 15 minutes
- Cooking Time: 15-20 minutes
Recipe Macros: Low Carb Tacos
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 417 kcal | 41.9 g | 6.7 g | 48 g | 40 g |
Ingredients: Low Carb Tacos
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Low Carb Flour | 40 g | Salt | As per taste |
| Soya Chunks | 25 g | Red Chilli Powder | As per taste |
| Yogurt | 40 g | Turmeric Powder | 1/4 tsp |
| Rajma | 25 g | Red Chilli Powder | 1/2 tsp |
| Butter/ Ghee/ Oil | 5 g | Oregano | 1/4 tsp |
| Vegetables | 150 g | Garam Masala | 1/4 tsp |
| Tomato Ketchup | 5 g | Chaat Masala | 1/4 tsp |
| Cumin Powder | 1/2 tsp | ||
| Jeera Powder | 1/4 tsp | ||
| Lemon Juice | 1/4 tsp | ||
| Chilli Flakes | A pinch | ||
| Coriander Leaves | 2 leaves |
Procedure 1: Making Dough
1. Grind soya chunks to fine powder. Mix low carb flour and soya powder well.
2. Add salt and turmeric powder and knead the dough. Keep it aside.
3. Soak rajma for about 4 -5 hours and boil.
Procedure 2: Making Filling
1. Take a pan add oil/ butter. Add chopped onions and tomato, cook well. Add salt, red chili powder, turmeric powder, garam masala, chaat masala, cumin powder, mix well.
2. Add boiled rajma and mash it. Cook well.
Procedure 3: Making Salsa
1. Take a bowl, add chopped onions, tomatoes, coriander leaves, salt, red chili powder, chili flakes and lemon juice. Mix well.
2. Sauce – Take a bowl add yogurt, tomato ketchup, oregano, salt, red chili powder mix all together.
Procedure 4: Cooking Tacos
1. Make chapatis from prepared dough. Adjust tacos in shape on the grilling tray. Preheat oven at 200 degree celsius. Grill tacos for about 10 minutes till crispy.
2. Take tacos, put some sauce, rajma filling, salsa, chopped cabbage and sauce.
Your low carb Tacos are ready!
Enjoy!
Outcome:
Golden brown colour, crispy, spicy taste.
Shelf Life:
You can store the tacos easily in fridge for 2 days.
Storage Instructions:
Store in fridge.
Additional Info:
- You can use chickpeas in the filling instead of rajma.
- You can also add amul fresh cream in the sauce.
