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It's time to experiment!
All times are right times for experimenting something new with the usual ingredients! And what more could you want when the experiments turn out to be healthy and delicious! This cauliflower and chickpea recipe is exactly what we're talking about here!
With Pride of India's Indian Whole White Garbanzo Beans and Papadum Lentil Crisps, we bring you these homemade tacos that would make your day!
1 1/2 cups of Pride of India Garbanzo Beans, drained and rinsed
1 small cauliflower cut into bite-size pieces
2 tbsp Pride of India Organic Red Chili Ground, 1 tsp Pride of India Organic Cumin Seed Ground, and 1/4 tsp Pride of India Organic Garlic Ground
1 tbsp lime juice
1 tbsp oil
1 jalapeño sliced
1 avocado chopped
Mix chili powder, garlic powder, cumin, pink salt, lime juice, oil, and water in a bowl. Add the chickpeas and cauliflower to the mixture and cover them with it.
Place them in a greased baking tray and roast them for 30-35 mins until chickpeas and cauliflower are crispy and roasted.
Now to make papadum tacos, heat a non-stick pan and roast the papadum each side till it becomes tender. Lightly wrap around a thick rolling pin to get the shape of taco shells and they're ready.
Add the garbanzo beans and cauliflower mixture to the tacos and top it with chopped jalapenos and avocados.
Your healthy taco dish is ready! Pair it with sauces or salsa and add to the relishing taste!
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Rice flour is an excellent choice, particularly for those who are gluten-sensitive or looking for a different texture. It lends a light, tender quality, making the crepes slightly crispier than those made with wheat flour. Rice flour also absorbs moisture well, ensuring that the batter spreads thinly and cooks evenly. This results in delicious crepes with unique, delicate texture.
