Smashed Soya Tacos with Avocado Dip

Ingredients

• 200 grams soya chunks
• 1 medium onion
• 4-5 Tbsp besan
• 2 pcs green chillies
• 1 Tbsp kashmiri chilli powder
• 1 Tsp coriander powder
• 1 Tsp cumin powder
• 1 Tsp garam masala
• 1 Tsp saunf
• some fresh coriander
• juice of 1 lemon
• salt, to taste
• 100 grams paneer (avocado dip)
• 1 medium avocado
• 3-4 Tbsp hung curd
• 5-6 pcs garlic cloves
• 2 pcs green chillies
• 1 Tsp black salt
• juice of 1/2 lemon
• 2 Tbsp olive oil
• as needed roti/chapati (leftover)
• as needed onion, cucumber, beetroot (sliced, for assembling)
• chaat masala, to taste
• a little oil (for tawa)

Steps

1. Boil 200 g soya chunks for 5-6 mins; squeeze out the water and grind in a mixer.
2. Mix the ground soya with 1 medium onion, 4-5 Tbsp besan, 2 green chillies, kashmiri chilli powder, coriander powder, cumin powder, garam masala, saunf, fresh coriander, juice of 1 lemon and salt; shape into balls.
3. For the avocado dip: blend 100 g paneer, 1 avocado, 3-4 Tbsp hung curd, fresh coriander, 5-6 garlic cloves, 2 green chillies, black salt, juice of 1/2 lemon and 2 Tbsp olive oil.
4. Smash a soya ball onto a roti/chapati and cook on a non-stick tawa with a bit of oil until crisp.
5. Assemble with sliced onion, cucumber, beetroot, chaat masala, lemon juice and the avocado dip.

The reel

via @spoonsofdilli

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions