Baked taco shells

 Baked taco shells 

Baked taco shells are guilt free crispy shells prepared with whole wheat flour. These crispy shells can be stored for a month. 

Recipe notes -

1. Knead the dough tight.

2. It can be stored for a month in air tight jar.

3. Fill tacos with the filling of your choice. 

Ingredients - 

2 cup whole wheat flour

1/4 cup suji/ rava

1 tsp carom seeds

1/2 tsp salt

2 tbsp cooking oil

1/2 cup water 

Method - 

1. In a bowl add whole wheat flour, suji, carom seeds, salt and cooking oil. Mix well. 

2. Crumble well. The flour will turn moist. 

3. Add water little by little and knead. 

4. Knead it to a tight dough. 

5. Divide the dough into equal parts. 

6. Rub few drops of oil on kitchen top. Take one part rub few drops of oil and roll it like a slightly thick puri. 

7. Take a small round shape cookie cutter or a small bowl and cut it in round shapes.  

8. Prick it with a fork.

9. Take wired rack. Place it on the wired rack. 

10. Preheat oven at 180°C for 10 minutes. Place it inside the oven and bake for 20 minutes. 

11. Remove it from the oven. Let it cool completely.  

12. Baked taco shells are ready. 

Cook, Click & Post before you have a toast!