Tuesday, April 2, 2013

Papad Tacos with Corn Salsa

Serves 2-3
Inspired from Nita Mehta
4 medium sized papads (roasting ones) - cut each into 4 pieces with a pair of scissors
Salsa - I used Corn Salsa(any type of salsa) - Recipe below
Lettuce leaves - a few, washed, pat-dried and torn into 2” pieces

Cucumber - 1/4 cup finely chopped
Cabbage - 1/4 cup finely chopped
Carrot  - 1/4 cup grated
Capsicum - 1/4 cup chopped finely
Salt - 1/4 tsp or to taste
Pepper - 1/2 tsp or to taste

Sour Cream:
Sour Cream - 1/4 cup or Fresh thick curd - 1/2 cup (100 gm) hang for 30 minutes in a muslin cloth
Salt - a pinch or to taste
Pepper - a pinch or to taste
Coriander leaves - 1 tbspn chopped
Green chili -  1/2, deseeded and chopped

Mix all the ingredients of sour cream.
Roast each piece of papad. Immediately fold the hot papad on the edges to make a cone shape. Leave aside to cool and to become crisp. You can do this well in advance and store in an air tight tin.
Mix the vegetables with sour cream to make salad. Check for the salt and pepper. Keep in a separate bowl. Put the salsa in another bowl.
At serving time, place a lettuce leaf on the papad, fill it with some salad, top with salsa. Serve immediately.

Frozen sweet yellow corn - 1cup, defrosted and drained
Jalapenos - 1 medium sized, deseeded and chopped (leave in some seeds for more heat if desired)
Red onion - 1 tbspn, finely chopped
Fresh cilantro - 1 tbspn, finely chopped
Lime Juice - 1 tsp
Salt - to taste
Pepper - to taste

Combine all ingredients in a bowl and mix well. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

1 comment: