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Takados

Veggie.Lover's picture
Ingredients
  Corn meal 1 Cup (16 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Stuffing  
  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 Teaspoon
  Oil 2 Cup (32 tbs) (For Frying)
  Chili powder 1 Teaspoon
  Chili sauce 1 Teaspoon
  Salt To Taste
  Olive oil/Salad oil 1 Tablespoon
  Grated cheese 4 Tablespoon
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Fried
Ingredient: 
Bean

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