Posted on
19 August 2013
by
Anjana Chaturvedi
Tangy Taco Tarts [1]
Tangy Taco Tarts

Ingredients
Corn Meal /makki ka atta - 3/4 cup
Refined flour - 1/4 cup
Baking powder - a pinch
Chili powder - 1/2 tsp
Salt - to taste
Olive Oil - 1.5 tsp
<strong>Topping:</strong>
Red Bell Pepper,chopped - 3 tbsp
Yellow Bell Pepper, chopped- 3 Tbsp
Green Bell Pepper, chopped - 3 tbsp
Tomato, chopped - 1 cup
Corn Kernels, boiled - 1/2 cup
Green Chillis, chopped - 1 tsp
Jalapeno, chopped - 1.5 tsp
Cheddar Cheese - 1 tbsp
Chilli Flakes - 3/4 tsp
Ground cumin-1/3 tsp
Salt - to taste
Oregano - 1/2 tsp
Processed Cheese - 1 tbsp
Tomato Ketchup - 2 tsp
Preparation Time
20
Cooking Time
20
Preparation
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<strong>Dough:
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</strong>In a bowl add corn meal, refined flour, salt, chili powder, baking powder and oil, mix well and then add warm water and make a medium soft dough.
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Rub the dough for a minutes and make small balls from the dough.
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Dust with refined flour and roll to make a tortilla and prick with a fork.
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Place the rolled tortilla/disc inside the greased tart mould and press gently and then cut off any extras from the edges.
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Brush the inside of the tarts with little olive oil.
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Keep the tarts in the preheated oven at 160 degree and bake for approx. 20 minutes.
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When tart get a nice golden colour, remove from the oven and keep aside.
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<strong>Topping:</strong>
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In a pan heat 2 tsp oil and add chopped bell peppers and saute for a few seconds.
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Now add corn kernals, jalapeno, green chilies, salt,chili flakes, ground cumin and oregano and saute for a few seconds.
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Add chopped tomato and stir fry to make them slightly soft but crunchy.
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Add cheddar cheese, mix and take out in a bowl.
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Fill the baked tarts with approx. 1 tbsp of topping and put some grated cheese on the top.
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Dot with ketchup and garnish with basil leaf.
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Serve with ketchup.
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<strong>Variation:</strong>
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You may also fry the tarts in hot oil. Fry with the tart mould then remove from the mould when done (while hot).
Cooks Note