Deconstructed Desi Tacos with Jalapeno


For Methi Flavoured Papdi:
  • Maida/All Purpose Flour
  • Ghee/ Clarified Butter
  • Salt
  • Kasuri Methi/ Dried Fenugreek Leaves
  • Oil (For Frying)
For Chicken:
  • Chicken (Preferably Boneless)
  • Oil
  • Salt
  • Curd
  • Ginger Garlic Paste
  • Turmeric
  • Kashmiri Red Chili Powder
  • Garam Masala
  • Chicken Masala
  • Sprig Jalapeno Salsa Sauce
For Salsa
  • Finely chopped Tomatoes
  • Finely Chopped Onions
  • Finely chopped Green Chilies
  • Finely Chopped Coriander Leaves
  • Sprig Jalapeno Salsa Sauce
  • lemon juice
  • Roasted Cumin Powder
  • Salt
For Dressing
For Plating
  • Sliced Coloured Bell Peppers
  • Sliced Onions
  • Grated Procesed Cheese


For Papdi
  • Mix together refined flour, salt and kasuri methi in a bowl
  • Mix together refined flour, salt and kasuri methi in a bowl.
  • Add ghee and mix.
  • Add sufficient water to knead a semi-stiff dough.
  • Spread some oil on the work surface and roll out the dough into a thin disc. Cut out small discs using a cookie cutter.
  • Heat sufficient oil in a pan for deep-frying.
  • Deep fry the prepared discs till golden brown.
  • Drain on absorbent paper. Serve or store in an air tight container.
  • Let the milk come to boil. Keep the flame low & add the custard slurry mixture. Keep on whisking to avoid lumps. Should be a smooth paste. Remove from flame & let it cool down.
For Chicken
  • Marinade the chicken pieces with all the spices except the Sprig Jalapeno Salsa Sauce and keep it aside for 30 mins
  • Take some oil in a pan and heat it.
  • Once the oil is at required temp, put the chicken along with the marinade and keep cooking till the chicken with lid on till it is tender and properly cooked.
  • Add the Sprig Jalapeno Sauce and Cook the chicken further to bring it to a dry consistency such that it doesn’t make the papdi soggy.
For Salsa
  • Mix the chopped tomatoes, onions, green chilies, coriander leaves, lemon juice, salt, roasted cumin powder in a mixing bowl
For Dressing
  • Add the Sprig Jalapeno Sauce to Yogurt/Sour Crème/Mayo and mix well.
For Plating
  • Take out the Papdi and spread the yogurt/mayo dressing on it.
  • Add the pulled chicken on it.
  • Add some salsa made on top of it.
  • Add grated cheese and juliennes of bell peppers and onions.
  • And you are good to serve.

Jalapeno Salsa, 110g


Chipotle Adobado Mexican Chilli Sauce, 120g


Habanero Premium Wood - Aged Hot Sauce, 100g


Ginger Teriyaki Sauce, 120g