Fusion Chickoo Tacos. I always like to intertwine different cuisines and cooking methods to create new and original recipes. This recipe is a first for me and it came out. A little Korean/Mexican food fusion here.

Beautiful colors and bright flavors make these tasty tacos ideal for unique weeknight dinner or a large party. Korean-Mexican fusion is a type of fusion cuisine originally from Los Angeles that combines traditional elements of American-style Mexican food and Korean food. The earliest Korean-Mexican fusion featured Mexican or Tex-Mex dishes such as tacos or. You can have Fusion Chickoo Tacos using 27 ingredients and 21 steps. Here is how you cook it.

Ingredients of Fusion Chickoo Tacos

You need of For The Chickoo Tacos :.
It's 1 1/2 cup of whole wheat flour.
You need 3 of chickoos.
You need 2 tbs of Milk.
Prepare 1/2 cup of Sugar.
It's 1/4 tsp of Vanilla Essence.
You need 1 1/2 tsp of Homemade Ghee (Clarified Butter).
You need 2 pinches of Salt.
It's of Homemade Ghee as required for roasting the tacos.
It's of For The Topping :.
Prepare 2 cups of Caramelised Diced Sweet Potatoes …. boiled.
You need of For The Caramel :.
You need 6 tbs of Brown/Dermererra Sugar.
You need 4 tbs of Water.
Prepare of For Garnishing :.
You need of Nylon Sev.
You need of Grated Cheese.
You need of Coriander Mint Chutney.
Prepare of Pomegranate Chatpati Chutney.
It's of For The Pomegranate ChatpatiChutney:.
Prepare 3/4 cup of Pomegranate Juice (extract of 1 Pomegranate).
It's 1-2 tbs of Water.
It's 2 tsp of Sugar.
Prepare 1/4 tsp of Red Chilli Powder.
You need 1/4 tsp of Chaat Masala.
Prepare 2 pinches of Black Salt.
It's to taste of Salt.

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Fusion Chickoo Tacos instructions

For the Fusion Chickoo Tacos, start with making the chutneys..
In a pan, heat together the pomegranate juice extract, sugar, and the other mentioned ingredients for about 2-3 minutes..
To make the pomegranate chutney, grind the peeled pomegranate and pass through a sieve..
To make the pomegranate chutney, grind the peeled pomegranate and pass through a sieve..
Stir till it thickens a bit. Transfer to a container and let cool..
To make the Coriander Mint Chutney follow... Coriander Mint Chutney https://cookpad.com/in/recipes/6953763-coriander-mint-chutney.
To make the Chickoo Tacos, grind the deseeded chickoos along with the peels together with milk and sugar to get a smooth paste..
Transfer it to a mixing bowl. Add the whole wheat flour, vanilla essence, homemade ghee and salt. Knead to get a smooth dough without using any water..
Using a rolling pin, roll out some dough into a big disc of medium thickness. Use some flour for dusting while rolling..
With a circular cookie cutter, cut discs of about 2.5″ out of it. Pierce each disc lightly with a fork..
Repeat this process with all the remaining dough..
Heat a griddle and grease it with some homemade ghee..
Roast the chickoo taco discs on it as you would roast a roti using some homemade ghee..
Transfer to a dish and set aside till further use..
Heat a pan and add the sugar and water for the caramel. As soon as it melts, add the diced boiled sweet potato and toss to cover it with the caramel sauce. Set aside to cool..
Other option is to avoid caramelising the sweet potato and just sprinkle some chaat masala over it and use it just like that..
To assemble the fusion tacos, smear some coriander mint chutney on each taco..
Place about a tablespoon of the caramelised or the plain sweet potato on it..
Top with some chaat masala and grated cheese and heat it on a hot griddle on low heat for a minute..
Transfer to a serving dish and drizzle some Pomegranate Chatpati Chutney and some coriander mint chutney too, over it..
Garnish with some nylon sev and the Fusion Chickoo Tacos are ready to be served!.

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