Mommies, are you worried about your child's health or are you afraid that the roadside food will take a toll on your child's health? So, to kick off the junk and make your child's snacking time fun, try this yummilicious recipe dished out by Celebrity chef Amrita Raichand. Relish!
Coloured tacos with chicken salami and cheese filling/paneer and cheese filling served with homemade salsa
55 gms Beetroot/ carrot/ spinach boiled and made in a smooth pur e with ( max 1-2 tsp of water)
A pinch of salt
10 ml oil spray can as per your need
Non-spicy chicken salami slices as needed or cheese and paneer sticks as per your need
Method to make tacos:
Add salt to the flour and make a dough by first rubbing the oil into the flour to get it crumbly while making sure that the oil is mixed with the entire flour. Then add the pur e(that's being used at that point) and make a medium soft dough.
Rest for ten minutes.
Roll out on a clean surface and cut into discs using a round cookie cutter and dock(make small holes) with a steel fork.
Spray the muffin tins with cooking spray. Place the rolled out discs in between the inverted muffin moulds to give the tacos its shape. Spray with cooking spray on top.
Bake in a convection oven at 180-degree celsius for ten minutes till crisp.
Let it cool till it reaches room temperature.
Your tacos are ready.
For the non-veg filling:
Take a salami and cut out a smaller size of the disc than the taco with the help of a cookie cutter.
Cut a cheese baton and wrap it with the salami.
Slide this in the taco and top it with quick homemade salsa.
For the vegetarian filling:
Take a cheese slice, cut It in the same way as you cut the salami mentioned above. Take a paneer baton, saut it with some mixed herbs, take it out of the pan and wrap the cheese slice around it.