Indian style tacos with pan roasted cauliflower, potatoes and green peas, and minted apple yogurt on a kale paratha base to be exact.
After I posted the meat version of Indian tacos, I was literally thinking about a vegetarian inspired version. Recently I’ve been obsessed with kale parathas, I made it for a second time this week. That’s when I decided to use them as my taco base.
I used a combination of cauliflower, potatoes and green peas for the topping. You can use any vegetables you like – mushrooms, broccoli, and green beans. Just let your imagination go wild!
There’s another layer of minted yogurt sauce loaded with crunchy grated green apples between the paratha base and veggie topping. The spicy veggies compliments really well with the cool yogurt.
So when you make parathas next time, turn them into easy and delicious tacos.
To make the kale parathas which is the base of these tacos, click here to get the recipe.
To make the veggie topping, heat oil in a pan over medium-high heat. Add cumin seeds. Allow to pop.
Add cauliflower, potatoes, ground turmeric, ground coriander, garam masala and red chili powder. Mix well.
Cover with lid. Cook until the vegetables are tender. Stir occasionally.
Add green peas. Mix well. Stir fry until heated through.
The veggie topping is ready. Set aside.
To make the minted yogurt, combine all the ingredients in a small bowl. Add enough salt and pepper. Mix well. Set aside.
To assemble the parathas, spread a tablespoon of yogurt on the parathas. Top with veggies. Drizzle with more yogurt if you like.
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