Ingredients:
• Water
• Ghee
• Salt
• Ragi flour
• Extra flour for dusting
• Olive oil
• Garlic, finely chopped
• Green chili, chopped
• Onion, finely chopped
• Capsicum
• Red bell pepper
• Yellow bell pepper
• Tofu (or paneer / any protein you like)
• Chili sauce
Method:
1. Prepare the Ragi Dough:
Bring water to a boil, add ghee and salt. Once it starts bubbling, add the ragi flour and mix well until it comes together. Cover and let it rest for about 10 minutes.
2. Knead & Shape:
While still warm, knead the dough until smooth. Lightly dust with flour and roll it out. Use a cookie cutter so all the taco shells are neat, even, and the same size.
3. Cook the Shells:
Heat a pan and cook the rolled ragi circles on both sides until lightly golden — crisp on the outside, soft inside.
4. Make the Filling:
In another pan, heat olive oil. Sauté garlic and green chili first, then add onions, capsicum, and the red and yellow bell peppers. Season lightly with salt and toss on high heat to keep the veggies vibrant and slightly crunchy.
5. Add Protein & Spice:
Add the tofu or paneer and drizzle in chili sauce according to your spice preference. Mix until everything is well coated and flavorful.
6. Assemble & Serve:
Spoon the hot filling into the ragi shells, press gently, and serve fresh. Colorful, wholesome, and packed with texture in every bite. 🌮✨