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Stores  ·  Mexican  ·  Tacos
Jain Certified

Tacos

Soft, hand-kneaded tortillas filled with spiced paneer, beans, and fresh vegetables — a Jain-friendly, Mexican-inspired

25 min
Total time
2
Servings
256
Kcal / serve
Medium
Difficulty
256
Calories
78
Protein
31
Carbs
86
Fats
22
Fibre
1.2
Iron
The Story

Tacos are, at their heart, one of the world's most universally loved formats — not so much a single dish as a template, a soft or crisp wrapper designed to hold whatever filling a cook wants to put inside it. Originating in Mexico, where corn tortillas have been a dietary staple for thousands of years, the taco has traveled and transformed across the globe more successfully than almost any other food, adapting itself to local ingredients and dietary traditions wherever it lands — India included. This version starts with a flour tortilla rather than the traditional corn base, made simply from flour, salt, a touch of baking powder for softness, and warm water kneaded into a smooth, pliable dough. Rolled thin and cooked briefly on a hot tawa or skillet, the tortilla puffs slightly and develops light golden spots — soft enough to fold without cracking, sturdy enough to hold a generous filling without falling apart. Using whole wheat flour instead of refined maida, as the recipe allows, transforms this into a considerably more fibre-rich, nutritious base without sacrificing much in texture. The filling is where this taco earns its Jain-friendly, Indian-inspired identity. Spiced paneer bhurji — crumbled paneer sautéed with warming spices — stands in for the ground meat found in a classic taco, while boiled rajma or chickpeas add heartiness and a genuine protein-fibre boost. Fresh lettuce, tomato, and bell pepper bring crunch and brightness, a grating of cheese adds richness, and a dollop of sour cream or yogurt cools everything down, finished with a spoonful of onion-free, tomato-based salsa for that essential tangy kick.

Ingredients
All-purpose flour
2 cup Find
salt
1 tsp Find
Baking powder
1/2 tsp Find
Warm water
3/4 cup Find
oil
1/2 tsp Find
How to Cook
01

Mix the Dry Ingredients

In a large bowl, mix the flour, salt, and baking powder (if using).

02

Add Wet Ingredients

Gradually add warm water and oil (if using) to the dry ingredients. Mix until a dough starts to form.

03

Knead the Dough

Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. If the dough is sticky, sprinkle a little more flour.

04

Rest the Dough

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps the gluten relax and makes rolling easier.

05

Shape the Tortillas

After resting, divide the dough into 8-10 equal portions. Roll each portion into a ball. On a floured surface, roll out each ball into a thin circle (about 6-8 inches in diameter).

06

Cook the Tortillas

Heat a skillet or tava over medium-high heat. Cook each tortilla for about 30-60 seconds on each side until it has brown spots and is cooked through. Keep the cooked tortillas warm by wrapping them in a clean kitchen towel.

Dietary Tags
Jain Certified Vegan High Protein Winter Warmer Monsoon Special
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineMexican
Prep time15 min
Cook time10 min
DifficultyMedium
MealSnack
SeasonAll Year
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