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Taco Shells

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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


1.     Mix all the ingredients and knead into a tight and stiff dough.
2.     Let the dough rest for 5-10 mins.
3.     Divide the dough into equal size small balls around 2 cm in diameter.

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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