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- 3/4 Cup CornFlour
- 1/4 Cup Wheat Flour
- 1 Tablespoon Maida/All purpose Flour
- Dry Corn/Wheat Flour for rolling as required
- Oil for deep frying.
- Salt as per taste
- Water for Kneading
4. Roll them into chapati’s as thin as possible around 3 inches in diameter.
5. Prick them with fork as we do not want them to puff up while frying.
6. Roll all and keep aside.
7. Heat oil in a wok.
8. On medium heat fry the Taco roll’s on 1 side for a minute then reverse and let it fry for another minute.
9. Then with the help of 2 spoons fold (as show below) it and continue frying until golden brown on both sides. (Can fold after removing from wok with the help of a rolling pin and a tissue paper, but it has to be done immediately after removing from wok.)
10. Serve with your favourite filling.
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