Corn Cheese Soft Tacos
Ingredients
- 2 raw corns
- Less than half a cup besan
- Salt
- Crushed black pepper
- Oil for greasing
- Go Cheese Four Cheese
Fillings
- Salad leaves
- Sour cream or hung curd
- Tomato ketchup
- Purple cabbage
- White cabbage
- Carrot
- Bell peppers
- Onion
- Coriander
- Mexican seasoning
- Chili flakes
Preparation
Take 2 raw corns and remove the kernels, then chop them coarsely.
Place the chopped corn into a mixing bowl.
Add less than half a cup of besan, some salt, and crushed black pepper to the bowl and mix everything well. Do not add water.
Heat a pan on medium flame and grease it with oil.
Spread the batter on the pan and cook on one side until golden.
Flip the taco and sprinkle Go Cheese Four Cheese on top.
Cover with a lid and let the cheese melt.
Once the other side is cooked, remove the taco shell to a wire rack and let it cool down.
Once cooled, add salad leaves, sour cream or hung curd, tomato ketchup, and choice of veggies such as thinly sliced purple and white cabbage, carrot, bell peppers, onion, and coriander on one side.
Sprinkle Mexican seasoning and chili flakes on top.
Fold it gently and serve as a snack, tiffin, or dinner.
Tips
The taco shell is delicate when hot, so allow it to cool properly before assembling.
You can prepare the batter the night before for quick assembly in the morning.
