Instructions: For shells:
Mix flours and salt. Add some water knead to a pliable dough.

Divide and roll into 4-5" very thin chappatis. Prick both sides with fork.

Arrange on a large cloth to air out.

Deepfry one at a time till lightly golden.

Fold into a U or taco shape while hot, drain and cool. Repeat for all.

For bean filling:
Pressure cook rajma till well cooked. (approx. 7 whistles).

Drain and mash coarsely while hot. Keep aside 1 cup of the water.

Return mashed rajma to cooker directly.

Add drained water, all other ingredients and cooked till well blended.

Add some more water if required. Do not make watery.

Keep aside and use hot or warm.

For topping:
Mix all vegetables, add salt and pepper and toss lightly.

To serve:
Put a tablespoon of bean filling inside the taco.

Spread a tablespoon of topping.

Dot topping with a teaspoon each of tomato ketchup and salsa dip.

Top with plenty of grated cheese.

Serve immediately.

Making time:
Tacos-1 hour

Filling, salad-45 minutes

Finishing-10 minutes

Makes: 18-20 tacos

Shelflife: Shells over 1 week.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.