664. Fusion Veggie Taquitos

A Fusion Recipe

Its the end of the month and that means its time to post a Shhh Cooking Secretly Group recipe. What is this group about? The initiator of the group is Priya Suresh a blogger at Priya’s Versatile Recipes. Every month members are paired up and then they give each other two secret ingredients based on the theme. We prepare the dish and post just the photo so other members can guess the secret ingredients. At the end of the month we post  our recipes and the secret ingredients each got are out!

This month my partner was a new comer to the group, but I’ve known her for a while. She’s a young blogger with recipes on her blog that are little different and yet she has a trove of heirloom recipes too. She is Kriti Singhal Agrawal. She blogs at Krispy Kadhai and also runs a Facebook Page called From the Diaries of Great Cooks where she introduces followers to different cuisines of the world and you can share your recipes.

This month our theme was Fried Snacks for Monsoons or Ramadan. I know Ramadan is over but what will stop you from making this snack anyway? Kriti gave me corn and cheese as the secret ingredients to make a snack.

I decided to make taquitos which can be deep or shallow fried. The shallow fried option is what I liked. Taquito is a Mexican dish where usually corn tortillas are used. The stuffing can vary from meat to refried beans.Its usually rolled as thin as possible much like a small spring roll and are supposed to be thinner than flautas. Usually taquito is served on a bed of salad along with guacamole, salsa or sour cream or all three.

Serve it as a starter or as snack to beat in between meal hunger pangs or go on serve it as a main meal along with lots of salad.

FUSION VEGGIE TAQUITOS
Makes 12
12 small tortillas (6″in diameter)

For the filling:

1 cup boiled and mashed potatoes
1 cup boiled sweet corn
1 medium onion finely chopped
1 tsp minced garlic paste
1 cup shredded cheddar cheese
1-2 finely chopped green chillis
1 tsp salt
1 tsp pepper powder
1 tbsp lemon juice
1-2 tsp ready made taco seasoning or a seasoning of your choice
¼ cup chopped spring onion
¼ cup chopped fresh coriander (cilantro)
1 tbsp oil

For the paste:

1 tbsp all purpose flour (plain flour)
3 tbsp water

For serving – a dip:

2 cups sour cream
2 tbsp finely chopped spring onion
1 green chilli – minced

oil for shallow frying

Preparation of the filling:

1. Heat oil in a pan over medium heat.
2. Add the chopped onions and stir fry them till soft.
3. Add garlic and chilli.
4. Stir fry for a few seconds.
5. Add the mixture to the mashed potatoes.
6. Add the remaining filling ingredients.
7. Mix it well.

 

Mexican Bhel

 

Veggie Flautas

Mini Taco Boats

If you would like to join this group and cook with us every month please leave your name, blog name and email address in the comment section and I will get back to you.