Kasundi Paneer Roti Tacos

Desi Tacos for the win

Level up your boring meals with my Kasundi Paneer Phulka Tacos- they’re yummy and super versatile. Desi meals hit home, especially some paneer ki sabzi and roti.

However, the way you eat your food can significantly elevate the experience. My Mexican spin on a dish does just that- the flavours are desi, innovative and exciting all at once.

These spicy and indulgent tacos are perfect for upcoming winter bonfire nights with your friends and family. While I have used paneer, you can use a filling of your liking. The phulkas make this dish light and just right- you’re never overstuffed.

I highly urge you to try this recipe soon as it’s truly something else and mere words fail to express the pleasure a single bite delivers.


Servings Two (makes 4 tacos)
Course Main
Preparation Time 10 minutes
Cook Time 15-20 minutes

Ingredients for Kasundi Paste

(1 cup=200 ml, 1 tbsp=15 ml)

1 tbsp Yellow Mustard
½ tbsp. Black mustard
½ tsp Grated ginger
1 Green chili
½ tsp Turmeric powder
½ tsp Coriander powder
½ tsp Red chili powder
1/4th cup Water
Salt to taste

Ingredients for Paneer

2-3 tbsp Anantya Mustard oil.
100 gms Paneer cubed
1 tsp Jeera (cumin seeds)
2-3 tbsp Hung curd
Salt to taste

Ingredients for Roti Tacos

4 Nos. Small wheat rotis
½ cup Cabbage thinly sliced
1/4th cup Green capsicum thinly sliced
½ cup Pickled red onions (onions marinated overnight in vinegar & beetroot)
1 No. Lemon juice
¼ th cup Coriander-mint-yogurt chutney
Coriander leaves for garnish

Instructions for Kasundi Paste

1 Blend all ingredients for the Kasundi paste.  The paste should be smooth.

Instructions for Paneer

1 Heat the mustard oil in a pan.  Sauté the cumin seeds.  Add in the Kasundi paste and sauté 1-2 minutes.  Add in the hung curd and mix.
2 Add in cottage cheese (paneer) and salt to taste.
3 Cook until the edges of the paneer turn brown (can do this part on a pan too).  Keep aside for further use.

Instructions for Assembly

1 Make coleslaw with cabbage capsicum and lemon juice.  Chill for 10-12 minutes.
2 Take a roti.  Add the coleslaw.
3 Add paneer.  Top with pickled red onions.
4 Add 1-2 tsp of mint-coriander yogurt chutney on top. Garnish with coriander and serve  immediately.
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