Bhatia Fusion · New dishes from leftovers
Choka nay Phulko jo Taco Salad
Taco salad with rice and phulka
A salad served in crisp, bowl-shaped "taco shells" made by deep-frying phulko pressed into a steel vatti, filled with a taco-seasoned mix of steamed rice, tinned kidney beans, tinned corn, coloured capsicum and green chilli, then topped with lettuce, sour cream and optional cheese. Uses up: phulko (as the fried shell) and choka (steamed rice). Served at room temperature as a snack or light meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Press a phulko into a stainless steel vatti (bowl) so that its edges curve up into a round mould — the vatti acts as the mould for the taco shell.
Heat the frying oil in a deep pan over a slow-to-medium flame. When it is hot, deep-fry the phulko together with the vatti. When the phulko turns golden brown, take it out of the pan and remove it from the vatti; it keeps the shape of a bowl. Let it cool and keep aside.
In a bowl, combine the rice with the kidney beans, corn, chopped coloured capsicum, finely chopped green chillies, vinegar, taco seasoning and salt. Mix thoroughly.
Fill the fried, moulded phulko shells with the rice and vegetable filling.
Garnish with finely shredded lettuce, grated cheese and sour cream.
Serve immediately.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Cheese is optional.
Serve with
Served at room temperature (and immediately after assembling) as an excellent snack or a light meal.
Nutrition
EstimatedPer taco
620 kcal
- Protein
- 11 g
- Carbohydrate
- 79 g
- Fat
- 30 g
The recipe makes 3–4 taco shells.
Whole recipe
2,180 kcal
- Protein
- 37 g
- Carbohydrate
- 276 g
- Fat
- 104 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Good to know
Kidney beans (rajma) are a modern touch here; Bhatia kitchens traditionally leave them out, so use boiled chickpeas or lobiya (cowpeas) instead if you prefer.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Jaya Gajria Bhatia.
See the original recipe and photos