Punjab De Taco

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IPL is a game of twists and turns; this next dish is a dedication to Maxwell’s Maximum Runs… It’s a nailer fusion of Mexican tacos with flavours of Punjab. It’s time for a game of Kings XI Punjab, so uncork those bottles and get your "chakk de phatte" on!

Prep time: 20 mins

Cooking time: 40 mins

Serves 4-6 persons




Taco Shells – 20 nos. (available at any local bakery shop)

For the Refried Beans or “rajma” as we call it!!

Rajma / red kidney beans – 1 cup/200 gms. (soaked in water for 8-10 hrs.

1 medium sized onion

1 large tomato

3 cloves of garlic

½ inch of peeled ginger

2 tsp. of red chilly powder

2 tsp. of garam masala powder

1 tsp. shahi jeera

2 tsp. tomato ketchup


Salt to taste.


Boil the rajma in water until cooked thoroughly or cook it in a pressure cooker for a couple of whistles.

Blend in a peeled onion, garlic and ginger together.

Heat oil in a pan, add shahi jeera and let it crackle and then add the onion paste with G&G, add salt and sauté for 5 mins and set the gas to medium flame.

Chop the tomato roughly and return to the jar of the mixer and blend. Add this to the pan and stir it till it combines well.

Add the red chilly and garam masala powder, cook through and add some water from the rajma. Add tomato ketchup and rajma and stir it in.

Set it off the fire and mash ½ the rajma and mix it together. Taste, adjust if anything and set aside.

For the Pico de Gallo a.k.a. pyaaj tamatar ka kachumbar :

1 finely chopped onion

1 finely chopped de-seeded tomato

6-7 slices of pickled jalapeno

Handful of finely chopped coriander leaves

Juice of half a lime

Crushed black pepper

Salt to taste.


Mix 'em up and let them chill. Add salt, limejuice and black pepper at the time of serving.

Sour cream – Khatti malai


2 spoons of curd and thick cream hung each; hang in a muslin cloth for 15 mins.

Take a bowl and lightly whisk this mixture with a fork till it becomes smooth.

Taste and Let it chill in the fridge.

And the last element, as it isn’t Punjabi without Tandoori chicken!!

2 boneless chicken breasts

For the marinade:

2 tbsp. of hung curd

1 tsp. ginger garlic paste

½ tsp. turmeric

2 tsp. red chilli powder

Juice of 1 small lemon

2 tsp. of oil

Salt to taste.


Give slits to both the sides of the chicken breasts.

Mix the ingredients for the marinade and apply it on the chicken.

Marinate for longer period for better flavor, Minimum of an hour.

Cook it in a pre-heated oven @ 200 degrees for 20 mins.

Keep basting with oil/butter to keep it moist.

Cut it into long thick juliennes, or just pull out chunks. Taste and set aside.

Phew!!It's time to pop those beers. I know it’s a time consuming recipe but you cannot compromise in Punjabi food. Well, you can lay this out as a spread for a “please help yourself” setup or refer to the picture and do as I did. To assemble Punjab De Taco –

Take a taco shell

Add the refried rajma




Munch on now...it's guaranteed to make you smile like Priety Zinta!

Article and Images by: Harsh Dixit

four seasons logoFour Seasons Recommends -

Four Seasons Blush can be paired with Tandoori dishes and other mildly spiced Indian fare, making it perfect for Punjab De Taco.Enjoyed best at 8 - 10° C.

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