Indian Poppadam Tacos

“Papad & veggies

Look so hip,
In their new avatar
With a Mexican twist.
Spiced, with a crunch
Of fresh salad crisp,
It shatters in form
When touched to the lips.
Bring out the margaritas
And celebrate the feel,
For these Tacos make
A party of every meal…”


10-12 round Poppadams
1 carrot, grated
½ cup red cabbage, grated
2 teaspoons fresh coriander, finely chopped
1 teaspoon fresh mint, finely chopped
1 teaspoon lime juice
Salt & pepper to taste

Toss the coriander, mint, carrots and red cabbage in lime juice, salt & pepper and keep aside.

Heat a non-stick pan. Lightly roast a Poppadam on both sides while pressing down with a cloth so it doesn’t fold. Once it turns lighter in color [i.e almost cooked] and becomes soft, remove from heat and fold halfway into a taco shell shape. Hold it like this for a few seconds till it takes shape and becomes crisp. Do this with all the Poppadams.
Put a dollop of the eggplant, top with carrot slaw and serve crisp. Your Indian Tacos are ready!
Try one on the next 29. menu! Sign up for one of my underground dinners in 2014.