Ingredients
For Pudla Batter
- Talod Pudla Mix – 1 packet (200 g)
- Water – approx. 1 to 1¼ cups
- Onion (finely chopped) – 1 medium
- Tomato (finely chopped) – 1 small
- Green chilli (finely chopped) – 1
- Fenugreek leaves (chopped) – 2 tbsp
- Oil or butter – 2–3 tbsp (for cooking)
For Pudla Tacos Filling
- Sweet corn (boiled) – ½ cup
- Spring onion (chopped) – 2 tbsp
- Paneer (crumbled) – ½ cup
- Red chilli powder – ½ tsp
- Cumin powder – ½ tsp
- Taco seasoning – 1 tsp
- Lemon juice – 1 tbsp
- Chipotle mayo – 2 tbsp
For Topping
- Capsicum (finely chopped) – ¼ cup
- Carrot (grated) – ¼ cup
- Cabbage (finely shredded) – ½ cup
Method
- Empty the Talod Pudla Mix into a bowl, add water gradually and mix well to form a smooth batter without lumps.
- Add chopped onion, tomato, green chilli and fenugreek leaves. Mix well. No resting is required.
- Heat a tawa and pour a ladleful of batter. Spread gently to desired size.
- Drizzle oil or butter around the edges and cook until golden from one side.
- Flip and cook the other side for 1–2 minutes until done. Prepare more small pudlas for tacos.
- For the filling, take a bowl and add boiled corn, spring onion and crumbled paneer.
- Add red chilli powder, cumin powder, taco seasoning, lemon juice and chipotle mayo. Mix everything well.
- To assemble, place small pudlas in a taco rack or shape them like tacos.
- Add prepared filling inside each pudla.
- Top with chopped capsicum, grated carrot and shredded cabbage.
- Serve immediately.
