Tarla.Dalal's picture

Nov. 09, 2015

Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the Tacos as soon as they are assembled.


For the rajma topping
Cooked kidney beans 2 Cup (32 tbs) (refer handy tip)
Oil 1 Tablespoon
Chilli powder 1/2 Teaspoon
Finely chopped onions 1/2 Cup (8 tbs)
Cumin seed powder 1 Teaspoon (jeera powder)
Garlic paste 1/2 Teaspoon
Salt To Taste
Fresh tomato pulp 1 Cup (16 tbs)
Tomato ketchup 2 Tablespoon
For the uncooked salsa
Finely chopped tomatoes 3/4 Cup (12 tbs)
Finely chopped spring onion 1/4 Cup (4 tbs) (whites and greens)
Finely chopped green chillies 1/4 Teaspoon
Dry red chilli flakes 1/2 Teaspoon
Dried oregano 1/2 Teaspoon
Finely chopped coriander 1 1/2 Teaspoon
Sugar 1/2 Teaspoon
Salt To Taste
Other ingredients
Tomato ketchup 7 Teaspoon
Chilli sauce 3 1/2 Teaspoon
Shredded iceberg lettuce 1 Cup (16 tbs)
Grated processed cheese 28 Teaspoon



For the rajma topping

Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.

Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside. 

For the uncooked salsa

Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep aside. 


Fill a taco shell with 1 tbsp of rajma topping, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it. 

Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it. 

Repeat steps 1 and 2 to make 13 more tacos. 


Serve immediately. 

Handy tip: ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.

Recipe Summary

Difficulty Level: Easy
Cook Time: 7 Minutes
Ready In: 7 Minutes
Servings: 14