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Taco Mexicana – Homemade Dominos Style in Tawa / Oven Tacos Shells Recipes
Tacos are a popular Mexican street food. Tacos are easy to make and a very practical meal if in a hurry you can stuff with any kind of filling and serve. Today’s recipe is a fun twist to this classic Mexican dish…Let’s call it an Indo- Mexican taco recipe. Arancini patties made with red kidney beans, rice and some mix of Indian spices, battered and coated, shallow fried until golden brown. The harissa sauce made with super-hot red chilli and fresh garlic and coriander but easily mellowed down with loads of mayonnaise. Tacos made with Indian Laccha Parathas, slathered with the harissa sauce, aracini patty, sprinkled some Mexican seasoning and pan fried or even baked.
Servings Prep Time
10Tacos 1.5hours
Cook Time
Servings Prep Time
10Tacos 1.5hours
Cook Time
For the arancini bean patty
For the dough
For the harissa dressing
For assembling & cooking
For the patty
  1. In a small bowl, soak the beans in water overnight. Next morning the beans should be double in volume.
  2. Add the beans to the pressure cooker and pour water and add salt. Cover and cook the beans over high flame until 5 whistles.
  3. After 5 whistles, lower the flame and cook further for 10 minutes. Once done allow the pressure cooker to naturally cool down.
  4. Once cooled, strain and add 1 cup of the cooked rajma in a large mixing bowl.
  5. Add the overcooked rice, and using your hand mash the rice, you should be able to see the whole beans.
  6. Then add roasted cumin powder, black pepper, salt, red chili powder, green chilies, red chili flakes, lemon juice and copped coriander.
  7. Give everything a good mix, using your hand, evenly coat each grain and beans with the spices. Adjust the seasoning at this stage.
  8. Once done divide the mixture into smaller portions. You can make about 10 patties with this mixture. Depending on the size.
For the batter
  1. In a bowl combine, maida, corn starch, as required little water as a time to make a smooth batter.
  2. Dip the patty in the batter and then coat them with the breadcrumbs. Make the entire patty same way. Set aside when done.
For cooking the patty
  1. In a frying pan, heat the oil on medium heat; add the patties in batches and shallow fry for 2-3 minutes each side over medium flame.
  2. Once done remove on a kitchen towel and set aside.
For the harissa paste
  1. In a saucepan, pour water and then add the whole red chilies. Bring it to a boil.
  2. Once it reaches to a rapid boil, lower the flame and cook for 5 more minutes.
  3. Once done, allow the red chilies to cool down, remove the stalks and the seeds.
  4. Add the red chilies in a mixer grinder jar, and also add shahi jeera, garlic, salt, lemon juice, olive oil, coriander and water.
  5. Blend everything until you get a smooth or chunky paste consistency. Set aside once done.
  6. In a bowl add the mayonnaise and then start adding the harissa paste, and keep mixing it until well combined and all the harrisa paste is over. Set aside.
For assembling and cooking the taco mexicana
  1. Take one laccha paratha and spread the harrisa dressing/ paste over the paratha.
  2. Sprinkle Mexican seasoning and grated cheese.
  3. Place the patty in the center and then flip the parathas, upside down.
  4. Preheat a tava, add butter and then place the prepared taco on the tava.
  5. Cook over medium flame until the bottom is golden, then flip and cook the other side as well until golden.
  6. Cook the sides as well by using a tong and holding the taco vertically. Once done remove.
  7. You can also cook the taco in an oven. Grease a baking tray with butter and then place the taco, brush some more butter.
  8. Preheat the oven at 200°C in bake mode, place the tray and bake the tacos for 10 minutes. Taco Mexicana is ready.
  1. Sprinkle some Mexican seasoning and garnish with coriander Serve the Taco Mexicana hot.
Recipe Notes


  • The rice has to be very soft and mushy. Do not use potatoes as this is Arancini patty.
  • Do not use raw lachha parathas for this recipe. If using homemade parathas then half cook the homemade paratha before using it.


  • You can store the battered and coated patties in a ziplock bag for about 1 week in the freezer.

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