“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…”
Ingredients
1 cup curried eggplant
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!
