Unique Papad Tacos with Homemade Mayonnaise
Crispy papad shells filled with fresh spiced salsa, drizzled with a light homemade garlic mayonnaise and finished with crunchy potato chips.
Equipment
Ingredients
Papad Tacos
papad
8 pcs
Homemade Mayonnaise
milk
1000 ml
lemon
1 pcs
garlic
7 pcs
salt
1 tsp
Salsa Filling
tomato
2 pcs
cucumber
1 pcs
onion
1 pcs
sweet corn (boiled)
100 g
kidney beans (cooked)
150 g
chaat masala
1 tsp
black salt
1 tsp
black pepper
0.5 tsp
fresh coriander
15 g
lemon juice
15 ml
Toppings
potato chips (crushed)
30 g
Instructions
Shape the papad tacos
Roast each papad on a hot tawa until crisp, then immediately press into a glass to form a taco shell.
Make the homemade mayonnaise
Boil the milk, add lemon juice to curdle, then blend with garlic, reserved whey and salt until creamy.
Prepare the salsa filling
Dice tomatoes, cucumber and onion, then toss with boiled corn, cooked rajma, spices, coriander and lemon juice.
Assemble the tacos
Fill each papad shell with salsa, drizzle generously with homemade mayonnaise and finish with crushed potato chips.
Original recipe
Storage
Assemble just before serving to keep the papad shells crisp.
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