|Corn meal||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Canned baked beans/Cooked corn in tomato gravy, 1 cup||12 Ounce (1 Big Can)|
|Onion||1 , finely chopped|
|Capsicum||1 , finely chopped|
|Cucumber||1 , chopped|
|Cabbage||100 Gram, grated|
|Oil||2 Cup (32 tbs) (For Frying)|
|Chili powder||1 Teaspoon|
|Chili sauce||1 Teaspoon|
|Olive oil/Salad oil||1 Tablespoon|
|Grated cheese||4 Tablespoon|
Sift corn meal, flour and salt in a bowl.
Rub in oil.
Add enough water to make a stiff dough (like dough for puries).
Make balls of 1/2 to 3/4 inch in diameter.
Roll out thin rounds.
Fry the rounds until crisp.
While frying, bend the rounds in shape with the help of a tong, if desired.
To prepare stuffing, fry onion in oil.
Cook for two to three minutes.
Add rest of the ingredients.
Cook five minutes more.
If rounds are puffed up, break the top slightly.
If flat, keep them as they are.
Put some filling on the rounds.
Sprinkle grated cheese and cabbage.
Arrange takados on a plate.
Arrange thin, fried potato chips around takados and serve.