Taco shell recipe | Zero oil whole wheat taco shell
Whole wheat zero oil tacos shell recipe with step by step photos. Crispy, crunchy and flavorful baked taco shells with indian spices
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups wheat flour
- 1/2 cup maida or plain flour
- 2 teaspoons kasuri methi
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon amchur
- 2 green chilies (finely chopped)
- crushed ginger
- Salt
- Water to make dough
Instructions
- 1
Take wheat flour, maida and salt in a mixing bowl. Mix well.
- 2
Add kasuri methi, turmeric powder, chili powder, finely chopped green chilies, crushed ginger, amchur powder. Mix well.
- 3
Add enough water and make a stiff yet pliable dough.
- 4
Divide the dough into 18-20 small balls.
- 5
Roll each ball into very thin circle. Dust with flour as needed. Let the rolled circles dry for 10 minutes.
- 6
Preheat oven at 180C. Keep a metal rack ready.
- 7
Heat a tava on medium heat. Place 2-3 rolled circles and cook for 10 seconds. Flip and cook for 10 more seconds. Do not apply oil or butter. No need to wait for brown spots on rotis.
- 8
Now drape each roti on the metal rack to get a taco shaped shell. Bake in the oven for 7-9 minutes until the shells turn crispy and slightly golden.
- 9
repeat the same with all the rotis. Save taco shells airtight and serve as needed.