Soft Tacos 🌮 Indian Style 🔥 & How To Poof Your Rotis Every Time 🎈

in Natural Medicine12 days ago (edited)

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Greetings Hivers, @carolynstahl recently made some very appealing edamame falafel tacos, and these delicious fusion tacos made me want to make some Indianized soft tacos of my own.

Let's Get Started 🎬

     This recipe is a spread of many different things, so I won't bother with showing you the parts of this that have come from previous recipes. As you can see in the above thumbnail, there is a powdered seasoning and some fried balls. Those are cabbage koftas and sesame ganja seed podi, both of which I've previously shared with you all.

The podi is not mandatory, but the koftas are because they are the body of these tacos. Follow the recipes below to produce your own, but just remember the koftas do not require the tomato gravy for this spread.

Sesame-Ganja Seed Podi 👨‍🍳 Don't Throw Away Your Ganja Seeds

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🧆 Cabbage Koftas With Tomato Gravy 🥣 An Ital Recipe 👨‍🍳

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🌮 Indian Soft Taco Ingredients 🔥

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The Roti-llas
- chapati flour - 2x cups
- water - ¾+ cup
- salt - ½ tsp
- oil for after cooking
Veggie Accessories Plate
- 2 carrots - peeled and shredded
- 2 tomatoes - thin-sliced
- 1 lime - cut into quarters
- pickled pearl onions - ¼ cup, sliced
- capers - ⅛ cup
Sesame Ganja Seed Podi
- ¼ cup
Cabbage Koftas
- 18-20 total
For Chili Psychopaths Only
- Madame Jeanette chilies - 2x, minced

STEP 1

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     What!? If you don't already know how to mix flour and water and make a dough, you shouldn't be tried to create this spread, so I will start with the rolling pin, because a good roti is all about technique.

     After having broken your dough into 8 balls, you'll notice these are much larger than roti dough balls. Remember, these are soft tacos, so we're making standard rotis, but rolling them out to be twice as thick as a normal roti.

STEP 2

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     After rolling a slightly thick roti out, place it on a preheated pan, preferably high heat. Now that we're working with a thick roti, if it doesn't poof it will be inedible, undercooked, and burn at the same time.

     It should only take a matter of seconds for your roti to start developing bubbles and brown spots, and when this happens, immediately transfer it to a raging open flame for POOFING! I took this picture too early, but by the time I put my phone down and grabbed the spatula, the underside was browned and it was already full of beautiful blisters.

STEP 3

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     When making multiple rotis, I generally reduce the flame on the pan once I've removed a roti and transferred it to an open flame. This method reduces waste of gas a bit.

     As soon as I remove a blistered roti from the pan and reduce the flame, I immediately open the opposite burner to full throttle, and drop the roti on my roti-poofer thingamabobber, getting as close to the flames as possible. It will immediately start poofing, then I turn it and press with the spatula to make sure there is full poofage.

     A normal roti would be finished and ready to oil now, but these are thicker, so you need to reduce the flame a bit, lift the roti above the flames and maintain enough heat to keep your roti ballooned for another half a minute or so. Don't forget to flip and move to prevent burning. Taking this extra step will ensure there is no uncooked dough hiding in your roti anywhere.

STEP 4

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     After your perfectly poofed roti is browned and beautiful, take a small spoon or brush with a bit of oil and lightly baste one side, then keep the roti hot and partially covered until ready for taco time.

STEP 5

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     Place all the prepared ingredients near each other so your taco homies can easily and quickly build their own, putting in the amount of each ingredient that they prefer. Playing with your food is one of the enjoyable parts of a good dinner.

⏲️ South Asian Taco Time!! 🎬

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     I had tried to keep what I was putting together a secret as long as possible, but when my family saw this spread, everyone immediately perked up, eager to try this new culinary amalgamation.

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     With no time to spare, everyone begin preparing their tacos, Monkey-B taking 80% of the carrots right off the bat. Not to worry though, there were plenty of other accessories to make up a massive carrot loss.

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     It's not a taco if it's not closed, so I decided to close one of these with a toothpick just prove to you all that is a bit taco-esque.

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     Hands in motion, everyone eagerly digging, I couldn't think of better way to kick of the 4th consecutive government imposed lockdown here in Suriname.

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     As always, Monkey-B was the most excited to eat a new culinary experiment, but the unfortunate mistake of eating from the middle first, something no taco-eating Mexican would ever recommend.

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     Monkey-B learned from her mistakes and will now be eating tacos front to back from now on out.

     This recipe is not an entry for the below cooking challenge, but I want to share it with you all because it is the newest and most exciting cooking challenge on the Hive blockchain.

Plant Power Cooking Challenge - Week #6 - Come Join Us!!

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🙏 THANKS FOR READING 🙏

If you enjoyed this post, please upvote and reblog.

Dad
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Mom
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Srey-Yuu
@KidSisters
Monkey B
@KidSisters

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It was yummy late-night I want to have some for right now again. I feel still having its taste in my mouth 👅. You are my chef and my heart ❤️

Awww... thank you Pov, I am glad this experiment turned out well. I enjoyed them much more than typical tacos. !ENGAGE 15


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That's very nicely written recipe with lovely pictures.
We used to enjoy something similar in our local restaurant where they would wrap the falafels in roti and serve with pickled chilies.
Very Delicious. We could not have it from last year because of lockdown. I need to make it a thome, i guess.
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Thank you for the kind words, ooh I love falafel and pita. At our restaurant in Cambodia we used to have an anti-falafel sandwich, which me made my pushing the roti inside itself when poofed. creating a half-moon shaped pocket for fillings.

After that we put peanut vadas inside instead of falafel, then added tamarind chutney and other Indian-style ingredients. Many Israeli and Lebanese customers said they liked it better than falafel. Perhaps I will share that recipe some day too. Thanks for stopping by. !ENGAGE 25


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Your Rotis are amazingly Indian! Soft and doubled layered. In summer these Rotis goes well with mango pulp (Aam ras ). Loved the term Soft Tacos you used for Roties!

Yeah, I bent the rules a little, but I've always like rotis more than tortillas, so I just figured I would make them a bit thicker and have a suitable tortilla substitute. We have mangoes on the trees here now, good idea to start getting a mango pickle or chutney together soon. !ENGAGE 15


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Love Tacos no matter where they are from great job with the South Asian Tacos 👍

Give thanks, I am the worst tortilla maker, but my roti skills are on point, so I stick with what I know. !ENGAGE 10


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Agree stay safe in your comfort zone and do what your best at but a challenge is good now and then 👍

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Man, I'm missing out on tasty dishes! Quero tacobell :)

Well, if we make some solid plans, we can prepare a taco day for you in the near future. !ENGAGE 10


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These look so good, I imagine my girls would love them as well. Thanks for all the super recipes you share with us Justin xxx
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The pleasure is always mine, have been a bit busy lately, not much time to post or engage as I usually do. Thanks for the support. !ENGAGE 20


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Your kids are enjoying it so much 😄

Nice idea of using wheat chapatis to make tacos. I generally get the taco shells from the market and then prepare the filling at home. But this idea is also nice and healthy. I'm going to try this one for sure. Thanks for sharing.

Hard taco shells might be hard to replicate Indian style. Perhaps poppadums could be folded in half like a taco shell before roasting or frying. Shame we don't have poppadums in Suriname. If I want them, I have to make them myself. Hope you enjoy your Indian style tacos. I found cabbage koftas to be a really nice meat substitute for the taco filling. !ENGAGE 25


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hahaha because of the loss of carrots that Monkey-B took, you had to change some ingredients, great you were prepared with everything, hahaha

Everything looks very good, greetings to all your family

I made mine with a hint of carrots, but Monkey-B quickly regretted her decision when she couldn't fit the taco in her mouth. Thanks for the kind words and support. !ENGAGE 20


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Okay you are killing me. I am sooooo hungry and want to eat those rotis. I couldn't make them to save my life. I will for sure try though. I am bowing down before you master!

The tutorial is just great!

Well, I can't make a tortilla to save my life either. Every time I attempt I end up with rotis, so just decided to call a thick roti a tortilla shell. It's all about the POOF!! Thanks for stopping by chef. !ENGAGE 20


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I love how they inflate !!! do you think it can be made with wheat or rice flour?

Rice flour probably wouldn't be a good idea, too sticky. You could probably get away with 10% rice flour, but more than that I suspect you will have troubles. Chapati flour is the best, but any kind of small-grind flour will work. All-purpose flour, whole wheat flour, or even bread flour will work just fine. !ENGAGE 10


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Que hermosa familia 🤗❤️ una tía procedente de Guyana me enseñó a hacer rotis, y recuerdo que el procedimiento era diferente, pero los tuyos licen igual de fabulosos que los de ella, gracias por hacerme recordar ese momentos hoy en día mi tía ya no está con nosotros 😔

Sorry for your loss, your aunt sounds like a talented chef. Yes, in Suriname and Guyana too, the rotis are huge and often stuffed with powdered lentils, and usually sold as a meal with a stuffing inside. This is more like what I would call a paratha, but most people aren't familiar with the word paratha here. Very cool you have some Guyana connections, not many Venezuelans do. !ENGAGE 25


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Gracias por el apoyo, tienes razón, esa receta con lentejas es una delicia total, también lo llegué a probar pero nunca aprendí a hacerlas. Gracias nuevamente!

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@tipu curate :)

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