Open faced taco’s – Kids special. Perfect for little Hands to hold and eat.with Fresh or Left over Phulka , Sweet Potato or White Potato topping and dressed it up with Salsa. It’s Dinner at Five for my Kids. Served the Open faced taco’s with Cauliflower florets and Dessert. I buy vegetables every two weeeks . First week I finish vegetables with less Shelf Life . Next week I cook vegetables like Cabbage , Cauliflower , Sweet Potato etc. Want to prepare something with Sweet Potato other than fries. I always keep some cooked Beans in refrigerator and Wheat flour dough . If I serve Sweet potato Curry along with Plain Paratha . Hmmm Kids may not like it for Dinner.
I have this recipe in my mind for long time. Open faced taco’s without tortilla’s . I prepared Phulka without Oil and topping with Sweet Potato, Green Moong Dal and Spices . Refrigerate both of them in separate Boxes and it will take less time to prepare Dinner for Kids. While preparing opened faced taco’s drizzle Oil on both sides . So it will Crisp up the taco’s and the topping. When you flip they are Chances that the Sweet Potato topping will fall . So made a quick slurry with flour and Glued the filling to taco. I buy Big bag of Sweet Potatoes and they stay good for a month .
Store at Cool room temperature away from Light . If you store in refrigerator , they won’t cook Properly , takes longer time to Cook.Sweet Potatoes are available year round in many countries . They are similar to White potatoes in terms of Calories and Carbohydrates. One medium spud has 400 percent of your daily needs of Vitamin A as well as loads of fiber, Potassium and provide school age children with sizable amounts of their daily vitamins. Correcting Vitamin A deficiency with foods higher in Beta Carotene will restore vision . Source : Health Magazines.
NOTE : The spices and Lime Juice will supress the sweetness from Sweet Potato. You can prepare the topping with Only Sweet Potato or Combination of Sweet Potato and White Potato.
- 6 soft Phulka’s or tortilla’s : In a Bowl Mix Wheat flour ( 2 cups) with 4 Ounces milk , salt , Oil , Water and prepare a soft dough . Leave overnight in refrigerator or for Half an hour on Kitchen Counter.Roll a medium size ball into a circle. Heat Pan and fry Phulka ( tortilla) without Oil . Layer a Paper towel in a storage Box and Place the Phulka’s . When comes to room temperature cover with another Paper towel and refrigerate.
2. Sweet Potato or White Potato Topping or Combination of Sweet Potato and White Potato : Heat 1 tbsp Oil and add cumin seeds , Grated garlic , Grated ginger, Chopped green chillies . Then add cooked Green Moong ( soak 1/2 cup dry Moong Beans overnight and Microwave for 6 Minutes) , Mashed sweet Potato ( Half cup) , Red chilli powder, coriander and Cumin powder and finely chopped coriander leaves. Squeeze juice of Half Lime. Mix well . Check for salt and Spices and adjust accordingly . Cool the topping and refrigerate.
3. Onion Tomato salsa : Mix finely chopped shallots with chopped tomato , salt , Mixed Italian Herbs, Black pepper, finely chopped coriander and Juice of Lime .
4. Slurry : In a Bowl mix 2 tbsp Chickpea flour , 2 tbsp Rice flour , Spices with sufficient water. The batter must be little thick .
To assemble taco’s Layer sweet Potato Mixture on each tortilla . Spoon 2 tbsp Batter on Sweet Potato topping. Heat a Pan and fry Tortilla’s on both sides till Golden Brown. Drizzle Oil when you flip.Dress it up with Salsa or Shredded Lettuce with Sour cream or Gucamole .