Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 3 Servings

A fusion salad and healthy choice... Tapiaco flour is amazing in texture and a good replacement for maida and wheat, especially if you're gluten intolerant. 

Ingredients

Tapiaco Tacos Ingredients 

1. Tapiaco Flour- 1 Cup
2. Red Rice Flour - 3 Tbsp 
3. Salt- To Taste 
4. Water - 1.25 Cup

Avocado Hummus Ingredients 

1. Avocado - 1 Small Medium Size 
2. Cooked Chickpea- 200 Grams (Soaked overnight, and cooked until soft)
3. Garlic - 4 big cloves
4. Jeera Powder- 1tsp 
5. Lime Juice- 1tsp
6. Spring Onion - 3 (stem with onion) 
7. Salt 
8. Water Of Cooked Channa - As Required (Optional, if consistency is very thick )

Muthiya Salad Ingredients

1. Cabbage - 150 Grams 
2. Besan Flour - 200 Grams 
3. Ginger Garlic Paste  - 1tsp 
4. Green Chillies - 4 small, chopped 
5. Methi Leaves - 4tbsp, finely chopped
6. Water - Approx ½ cup, to form a dough
7. Salt to taste
8. Chilly Powder - 1tsp 

Muthiya Tadka Ingredients 

1. Purple Cabbage - 100 Grams (Grated) 
2. Onion - 1 Chopped Lengthwise
3. Tomato - 2 Medium Size (Chopped medium small ) 
4. Salt - To Taste 
5. Mustard Seeds - 1/4 Tsp
6. Jeera - 1/4 Tsp

Assembling/ Garnish Ingredients:

1. Chopped Palak 
2. Grated Purple Cabbage 
3. Chopped Tomato

Method

Tapioca Tacos Method: 

1. In a kadai add the water and allow to boil.
2. Then reduce the flame to sim, and add the flour ( both tapioca and red rice flour) and salt. 
3. Mix it well.
4. If you feel the dough is hard, you can sprinkle some water as desired.
5. Close the lid after mixing and leave for 5 min.
6. Switch off the flame and transfer it into to bowl, and once it is lukewarm, roll it into a dough.
7. When it reaches room temp make medium-sized balls and roll it out like rotis (medium thickness).
8. On a Tawa cook the rolled tapioca rotis on both thesides till light brown, don't overcook.
9. Once the tacos are done, keep them aside. 

Avocado hummus Method: 

1. In a mixer add all the ingredients mentioned above (other than channa water). 
2. If the consistency is very thick you can add a little channa water. It should have an idly batter like consistency.
3. Transfer it to a bowl. 

Muthiya salad Method: 

1. In a bowl add all the above ingredients and make a dough.
2. Roll it to 1.5-inch diameter.
3. Steam it well for 10 min on a medium flame. 
4. Once it reaches normal temp, cut into 1/2 inch wide pieces and keep aside

Muthiya Tadka (Dry) Method: 

1. In a kadhai add mustard seeds, jeera, let them splutter. Add the above veggies and cook for 2 min (Don't cook for long, as the veggies have to be crisp).
2. Switch off the flame and then add the cut muthiyas and stir. 

Assembling/ Garnish Method: 

1. Place the tacos and spread the Avocado hummus (approx used 3 tbsp).
2. Then on one half, spread the muthiyas (which we tossed in the dry tadka ) 
3. To the other half spread the 3 veggies ( tomato, palak , and purple cabbage). 
4. Close the tacos, and serve.

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