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DECONSTRUCTION SEV TAMATAR WITH BAJRA TACOS

DECONSTRUCTION SEV TAMATAR WITH BAJRA TACOS


A SUPER DELICIOUS DISH FROM KATHIAWADI (GGUJRAT) CUISINE IS SEV TAMATAR KI SABJI. IT'S A PERFECT EXAMPLE OF CREATING MAGICAL DISHES WITH MINIMAL INGREDIENTS AVAILABLE. AND SERVED WITH BAJRA KI ROTI,
THAT WAY, I THINK SOME DIFERENT AND MORDEN THINKS AND PRESENT THIS RECIPE.
INGREDIENTS FOR SEV TAMATAR, Chef-Subyendu Roy

Cooking Method
Cuisine
Courses
Difficulty Advanced
Time
Prep Time: 5 mins Cook Time: 5 mins Total Time: 15 mins
Cooking Temp 50  °C
Servings 2
Best Season , Suitable throughout the year, Spring, Summer, Winter, Fall
Description

A SUPER DELICIOUS DISH FROM KATHIAWADI (GGUJRAT) CUISINE IS SEV TAMATAR KI SABJI. IT'S A PERFECT EXAMPLE OF CREATING MAGICAL DISHES WITH MINIMAL INGREDIENTS AVAILABLE. AND SERVED WITH BAJRA KI ROTI,
THAT WAY, I THINK SOME DIFERENT AND MORDEN THINKS AND PRESENT THIS RECIPE.
INGREDIENTS FOR SEV TAMATAR

Ingredient
  • 6 , halved
  • 1  Ghee
  • 1/2  Mustard seeds (Rai/ Kadugu)
  • 1/2  Cumin seeds (Jeera)
  • 1  Curry leaves , finely chopped
  • 2  Chilli , slit
  • 1  Ginger , finely chopped
  • 1/2  Turmeric powder (Haldi)
  • 1/2  Red Chilli powder
  • 1  Jaggery
  • 1/2 cup  Sev
  • Salt , to taste
    • INGREDIENTS FOR TACOS
  • 1 cup  bajraFlour
  • 1/4 cup  whole wheat flour
  • 1 cup  Hot water add extra water if needed
  • 1/4  Ajwain Seeds
  • 2  Oil
Instructions
  1. Recipe


    1. To begin making the Sev Tamatar Ki Sabzi Recipe / Sev Tameta Nu Shaak, prepare all the ingredients and keep ready.
    2. Place the tomatoes in the pressure cooker along with 2 tablespoons of water and pressure cook for 2 whistles, then turn off the heat. Allow the pressure to release naturally.
    3. Once the pressure releases, transfer to a wide plate and allow the tomatoes to cool. Peel the skin off the tomatoes, finely chop them and keep aside.
    4. Heat oil in a saucepan on medium heat; add the mustard seeds, cumin seeds, curry leaves, green chillies and ginger, and allow them to crackle and sauté for a few seconds.
    5. Add cooked tomatoes, turmeric powder, red chilli powder, jaggery and salt. Sauté until all the ingredients are well combined.
    6. Give the Sev Tameta nu shaak a brisk boil for 3 to 4 minutes. Once done, add half of the sev, along with 1/4 cup of water and bring it to a boil. Turn off the heat.
    7. Check the taste of the Sev Tameta Nu Shaak and adjust the salt and spices accordingly.
    8. Once done, stir in the chopped coriander leaves and serve hot.

    Cooking Instructions for tacos
    1. Mix ragi flour, wheat flour, oil, salt and baking powder in a big bowl and prepare a dough.
    2. Roll 4 chapati with the dough. Heat a tava and semi-cook these chapaties.
    3. Now brush them with oil, fold them from the center, and bake in a preheated oven on 180 degrees for 10 minutes or till crisp.

Note

Tricks

  1. Evenly Cooked Tacos: Roll the bajra dough evenly to ensure the tacos cook uniformly. If the dough is too thick in some areas, those parts might remain undercooked.
  2. Non-Stick Surface: Use a non-stick griddle or tava to cook the bajra tacos to prevent sticking and ensure easy flipping.
  3. Crispy Sev: Toast the sev lightly in a dry pan before adding it to the dish to enhance its crispiness.
  4. Rich Gravy: Add a small amount of sugar to the tamatar gravy to balance the acidity of the tomatoes and enhance the overall flavor.
  5. Quick Tamatar Gravy: Use tomato puree or canned tomatoes for a quicker preparation of the tamatar gravy without compromising on taste.

 

Tips

  1. Quality Ingredients: Use fresh and high-quality ingredients for the best taste.
  2. Bajra Flour: Use fresh bajra (pearl millet) flour for making the tacos.
  3. Sev: Use crispy sev for a better texture in the Sev Tamatar.
  4. Bajra Dough: Knead the bajra flour with warm water to make the dough pliable.
  5. Rolling Tacos: Roll the bajra dough between two sheets of parchment paper to avoid sticking.
  6. Cooking Tacos: Cook the bajra tacos on a hot griddle until they are well-cooked and slightly crispy.
  7. Tomatoes: Use ripe tomatoes to make the tamatar gravy rich and flavorful.
  8. Spices: Balance the spices well; too much can overpower the dish.
  9. Cooking: Cook the tamatar mixture until the oil separates for a richer taste.
  10. Layering: Layer the tacos with tamatar gravy, then top with sev.
  11. Garnishing: Garnish with fresh coriander leaves and a squeeze of lemon for added freshness.
  12. Plating: Serve the dish immediately to maintain the crispiness of the sev and tacos.
  13. Side Dishes: Pair with a side salad or yogurt dip for a complete meal.
  14. Tacos: Store leftover bajra tacos in an airtight container and reheat on a griddle before serving.
  15. Sev Tamatar: Store the tamatar gravy separately and assemble the dish just before serving to keep the sev crispy.
  16. Spicy Version: Add finely chopped green chilies to the tamatar gravy for extra heat.
  17. Cheesy: Sprinkle some grated cheese on top of the assembled tacos before serving for a cheesy twist.
  18. Healthy: Add finely chopped vegetables like bell peppers and onions to the tamatar gravy for added nutrition.
  19. Fusion: Experiment with different taco fillings and spices to create your own fusion versions of the dish.

These tricks and tips should help you create a delicious and well-balanced Deconstruction Sev Tamatar with Bajra Tacos.

Read it online: https://foodrecipe.hospitalitycareerprofile.com/recipe/deconstruction-sev-tamatar-with-bajra-tacos/