Ultimate Veg Taquitos Recipe | Crispy & Delicious Snack You Must Try with Coriander Sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Prepare coriander sauce by adding 1 cup coriander leaves, 2-3 green chilies, pinch of sugar, 0.5 tablespoon salt, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, 1 tablespoon fresh cream, and 2 tablespoons water into a jar.

Grind the mixture until smooth to make the coriander sauce.

Store the sauce in an airtight container in the fridge for 2-3 days.

In a pan, heat 0.5 tablespoon oil over medium to high heat.

Add 1 tablespoon dried basil (or 10-12 crushed fresh basil leaves) to the oil.

Add finely chopped cabbage, 3 bell peppers, and tomato to the pan and mix well.

Add 0.5 cup boiled sweet corn and 0.5 cup boiled kidney beans (rajma) to the mixture and mix thoroughly.

Mash the kidney beans slightly with a masher for better binding in the stuffing.

Season with 0.5 tablespoon red chili powder, 1 tablespoon black pepper powder, salt to taste, 1 tablespoon oregano, and 1 tablespoon chili flakes; mix well.

Add fresh cream and optional tomato sauce to the mixture and combine everything well.

Cook the stuffing on medium to high flame for 1-1.5 minutes, then remove from heat and let it cool to room temperature.

Take a wheat roti and spread the prepared coriander sauce on it.

Place the stuffing on one side of the roti and fold it tightly.

Toast the rolled taquito in a non-stick pan with ghee for 30-40 seconds on each side until golden brown.

Serve the delicious taquitos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary