Homemade Taco Shells
Tacos is a fried corn flatbread, and as it comes out of the frier, it is shaped into a U, quite similar to, how we shape papad at home. I wanted to skip the deep frier, so opted for my oven. You can choose to go with either deep frying or baking, the dough and the ingredients will remain same.
Ingredients
- 1 cup maize flour (makai ka atta) Go Earth Organic Makki Atta 500gm
- 1/2 cup Maida
- 1 tbsp oil
- 1/2 tsp Caram seeds (ajwain)
- 1/4 tsp turmeric powder
- 1/4 tsp red chilly powder
- Salt to taste
- Oil for deep-frying (optional)
Instructions
- Sieve the maize flour and maida together in a deep bowl.
- Add the oil, carom seeds, turmeric powder, red chilli powder and salt and knead into a semi-stiff dough using enough warm water.
- Divide the dough into equal portions. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals.
- To deep fry: Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides.
- Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying ladle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper.
- To bake: Preheat the oven to 120* C and As shown in images adjust the rolled out taco shells in the wire rack. it will take almost 20 minutes. You will need to change the sides during the baking time for even colour.
- Allow it to cool completely, store in an air-tight container and use as required.