Ingredients

• 1 cup - Baby corn, cut into thin circles
• 1 cup - Spring onions
• 2 tbsp - Tomato sauce
• 1 cup - Broccoli pieces
• 2 tbsp - Oil
• Salt to taste
• To make tacos:
• 1 cup - Makki ka atta (corn flour)
• 1 cup - Maida (flour)
• 4 tbsp - Ghee
• 1 cup - Beetroot juice for kneading the dough
• Oil for deep frying
• Salt to taste

How to Make Beetroot Tacos

• Sift together the makki atta, maida, salt and then add the ghee and mix with your fingers.
• Then add the beetroot juice and knead into a dough.
• Divide the dough into small portions.
• Roll out the portions into very small puris and fry in deep oil till crispy.
• If you want to give the tacos a shape, roll the small circular puris on taco moulds and then put the moulds into the hot oil and deep fry.
• Once tacos are crispy, remove from oil and slowly remove the tacos which now have twisted shape.
• After it cools down add all the vegetables and serve.