Beetroot tacos/tostada with smoked paneer malai tikka

  • Snacks
  • Servings
  • 3Spicy
  • 1hr 30 mins Cook Time
  • Cuisine : International
Rate this recipe :

Tacos/toastada made with beet juice and filled with smoked paneer malai Tikka with a fresh homemade salsa and topped with chutney or mayo


Tacos - flour, water, carom seeds, oil, salt, beetroot juice. Oil for frying. Smoked Malai paneer Tikka - cottage cheese, hung curd/thick curd, cream, carom seeds, fennel seeds, green cardamom powder, fenugreek leaves powder, salt, garam masala, roasted cumin powder, mustard oil, ginger garlic paste, lemon juice, coriander stems. (Coal to smoke) Salsa- Onion, coriander, tomato, green chilli, bell pepper, salt, pepper, lemon juice, little ketchup. Mayo or chutney


Frying pan, grill pan, spoons, fork, grinder, knife, cutting board, spatula, frying spoon

Step By Step Method

  • Combine the flour, carom seeds, salt, oil and water. Knead a stiff but smooth and soft dough. Keep for rest. For malai tikka, combine all the ingredients given about and then coat the cottage cheese cubes with the marination. Smoke with burning coal by putting a tsp of ghee and cover. Keep aside. Salsa- cut the required vegetables into very small cubes or dice and finely chopped Coriander. Mix with lemon juice, salt, ketchup and mix well. Make small balls of the dough, roll out thin disks and then dock with a fork or make holes. Fry in medium to hot oil and give a shape of tacos or fry flat for tostada. Grill the malai paneer with a little oil and remove once done well. Now place a good amount of malai paneer on the taco/tostada and then top with the salsa. Finish with mayo or chutney and serve.