Chicken Taco Mexicana

Ingredients

1. 1.5 cup of flour

2. 1 teaspoon of salt

3. 5 tablespoon of oil

4. 200gm of boneless chicken

5. Ginger garlic paste 2 table spoons

6. Pepper 1 teaspoon

7. Red chilli powder

8. Onion 1 medium sliced

9. Foil paper 1

10 green chillies 3

11 salt as per taste

12. Mayonise 2 tablespoon

13. Tomato sauce 12 table spoon

14. Chilli sauce 1 teaspoon

Process

Marinate boneless chicken in vinegar for 30 mins

In a grinder prepare a thick paste of chicken ginger garlic paste, sliced onion, green chillies, pepper, red chilli powder, salt. Do not add water to the mixture.

Brush refined oil in a foil paper and add chicken mixture in it and wrap it tightly.

In a container boil some water, add the foil wraps in boiling water cover it with lid and boil it for 5-10 mins.

Take a bowl add some ice cubes in it, add the foil wraps to it and keep it for 10 mins.

Then refrigerate the foil with chicken foils for at least one hour.

In a bowl make a doe of flour, salt, 2 tablespoon of oil and rest it for 30 mins at least.

Bring the foil outside refrigerator 30 minutes before.

In a bowl add mayonise, tomato sauce , chilli sauce and make a nice mixture sauce.

Cut the salamis into  rectangular pieces.

In a pan add 1 tablespoon of oil, fry the salamis to golden brown.

Make chapattis from the doe. Fold the chapattis to make a pocket

Now add salamis inside the pockets .

Add mixture  sauceon top of it.

Add 2 table spoon of oil in a tawa

Fry the tacos  upside down.

One side should be more fried compared to other.

Serve it with sauce or mayonise.