High Protein Taco by @chieffoodieofficer

25 min

1 serving

🧀

110 g

Paneer

🥕

30 g

Carrot

🧅

30 g

Onions

🌿

Coriander

🧂

1.5 g

Salt

⚫

2 g

Pepper

🌶️

1 tsp

Chilly powder

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

🍚

40 g

Rice flour

🍞

320 g

Wheat lachha paratha

🍅

60 ml

Tomato ketchup

🥫

20 ml

Mustard sauce

🥬

40 g

Iceberg lettuce

🥗

100 g

Coleslaw

  1. Grate
    • carrot
    • onion
    • fresh coriander

    Grate the carrot and finely chop the onion and fresh coriander.

  2. Combine
    • paneer
    • carrot
    • onion

    Combine paneer, carrot, onion, fresh coriander, salt, black pepper, chilly powder, ground cumin, ground coriander, and rice flour in the mixing bowl.

  3. Divide
    • paneer
    • carrot
    • onion

    Divide the paneer mixture into 4 equal portions and shape each portion into a flat tikki.

  4. Heat
    • cooking oil

    Heat the cooking oil in a pan over medium heat.

  5. Pan-fry
    • paneer
    • cooking oil

    Pan-fry the paneer tikkis for about 3 minutes per side until golden brown.

  6. Cook
    • whole wheat lachha paratha

    Cook the whole wheat lachha parathas on the stovetop until hot, crisp outside, and soft inside.

  7. Spread
    • whole wheat lachha paratha
    • tomato ketchup

    Spread 1 tablespoon tomato ketchup and 1 teaspoon yellow mustard over each warm paratha.

  8. Add
    • iceberg lettuce
    • paneer
    • Wheat lachha paratha

    Add iceberg lettuce and place one paneer tikki in the center of each paratha.

  9. Top
    • coleslaw
    • whole wheat lachha paratha

    Top each taco with coleslaw and fold the paratha around the filling.

High Protein Taco by @chieffoodieofficer

25 min

1 serving

🧀

110 g

Paneer

🥕

30 g

Carrot

🧅

30 g

Onions

🌿

Coriander

🧂

1.5 g

Salt

⚫

2 g

Pepper

🌶️

1 tsp

Chilly powder

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

🍚

40 g

Rice flour

🍞

320 g

Wheat lachha paratha

🍅

60 ml

Tomato ketchup

🥫

20 ml

Mustard sauce

🥬

40 g

Iceberg lettuce

🥗

100 g

Coleslaw

Preparation Steps

  1. Step 1/9

    Grate the carrot and finely chop the onion and fresh coriander.

    🥕carrot
    🧅onion
    🌿fresh coriander
    🧀grater
    🔪knife
    🪵cutting board

  2. Step 2/9

    Combine paneer, carrot, onion, fresh coriander, salt, black pepper, chilly powder, ground cumin, ground coriander, and rice flour in the mixing bowl.

    🧀paneer
    🥕carrot
    🧅onion
    🌿fresh coriander
    🧂salt
    ⚫black pepper
    🌶️chilly powder
    🫙ground cumin
    🫙ground coriander
    🍚rice flour
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/9

    Divide the paneer mixture into 4 equal portions and shape each portion into a flat tikki.

    🧀paneer
    🥕carrot
    🧅onion
    🌿fresh coriander
    🧂salt
    ⚫black pepper
    🌶️chilly powder
    🫙ground cumin
    🫙ground coriander
    🍚rice flour
    🥣mixing bowl

  4. Step 4/9

    Heat the cooking oil in a pan over medium heat.

    🫗cooking oil
    🥄spatula

  5. Step 5/9

    Pan-fry the paneer tikkis for about 3 minutes per side until golden brown.

    🧀paneer
    🫗cooking oil
    🥄spatula

  6. Step 6/9

    Cook the whole wheat lachha parathas on the stovetop until hot, crisp outside, and soft inside.

    🍞whole wheat lachha paratha
    🥄spatula

  7. Step 7/9

    Spread 1 tablespoon tomato ketchup and 1 teaspoon yellow mustard over each warm paratha.

    🍞whole wheat lachha paratha
    🍅tomato ketchup
    🌼yellow mustard
    🥄measuring spoons

  8. Step 8/9

    Add iceberg lettuce and place one paneer tikki in the center of each paratha.

    🥬iceberg lettuce
    🧀paneer

  9. Step 9/9

    Top each taco with coleslaw and fold the paratha around the filling.

    🥗coleslaw
    🍞whole wheat lachha paratha

Composition

Ingredients

Types

Dairy, Vegetables, Seasonings, Grains, Condiments, Salad

Ingredients

Paneer, Carrot, Onions, Coriander, Salt, Pepper, Chilly powder, Jeera powder, Coriander powder, Rice flour, Wheat lachha paratha, Tomato ketchup, Mustard sauce, Iceberg lettuce, Coleslaw

Notes

Coriander (as per taste, for the tikki mix), Salt (as per taste), Wheat lachha paratha (used as the taco shell)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 48g, Fat: 18g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 3mg, Potassium: 380mg, Sodium: 720mg

Vitamins

Vitamin A: 270µg, Vitamin C: 8mg, Vitamin K: 25µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, grater, measuring cups, measuring spoons, spatula, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Lunch, Dinner, Brunch, Party

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian, Mexican

Geographic

India, South Asia

Various

Aspect

Texture

Flaky, Crispy, Soft, Creamy, Crunchy

Flavors

Savory, Spicy, Tangy, Cheesy, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard sooner in hot weather), fridge : 3 days (Store cooked tikkis and toppings separately in airtight containers,Assemble tacos just before serving), freezer : 30 days (Freeze cooked paneer tikkis only in an airtight container,Do not freeze assembled tacos or coleslaw)