These lip-smackingly delicious Achari paneer tacos are filled with flavor and perfect for Taco Tuesday!
So you guys asked me to give you some fun fusion recipes for this Diwali and I tried my best here! So even though this is a recipe that’s probably more fit for Taco Tuesday, you can definitely have it on Diwali! I’m a big fan of street tacos and I just love how delicious and easy they are to eat and put together. Of course, when Diwali comes to mind, you think of traditional Indian food. So, I tried to blend the two to give you these AMAZING Achari Paneer Roti Tacos! If you’re anything like me and my family, paneer is always a staple dish during Diwali and of course, we always have some sort of bread to accompany it, whether it be naan, paratha, or roti! So why not just put the two together to make these fusion tacos?! You might think this is no different than just have roti and subji, but let me tell you guys, this is totally different! The Achari paneer is so flavorful and gives you a real street food vibe versus a traditional paneer dish and the roti’s are charred for a little bit longer on the stove to give them an authentic “tortilla” feel. Its topped with a delicious Spicy Green Sauce and finished with some raw onions, cilantro and a squeeze of lime. I promise you guys will love this one! It’s also perfect for any night!
Achar is usually the flavoring used for pickles so it has a really nice and tangy flavor. That flavoring gives the paneer the zest it needs to take you back to India! I used the MDH Achari Aloo Masala and I used Sach Foods paneer for this dish, but feel free to use any sort of paneer you have. I also did make my roti’s from scratch but I know not everyone has time like that so feel free to use frozen or ready made roti’s. I would just recommend cutting it into a smaller circle so you can really get that street taco style. If you are making them from scratch, let it burn a little longer on the stove so you can get a nice char like the traditional street tacos for utmost enjoyment! And if you’re not a big fan of roti’s, you can totally sub in regular tortillas or street tacos and get creative! I’m just here to give you inspiration and help jazz up your dinners!
A few tips to help you with this recipe:
- Cut up your paneer pieces into small cubes
- If you don’t have a fresh tomato, you can sub with half cup canned tomato
- Feel free to adjust spice level according to preferences
- You can make the roti dough ahead of time and just roll it out when you’re ready to eat
I hope you guys will give this a try and enjoy it as much as I do! Feel free to get creative with it, honestly the toppings are endless! You can even go in with some chutney and sev sprinkled on top! Do what makes you happy!
DID YOU MAKE THIS?
Don’t forget to tag me if you make this recipe! I love seeing all your creations and how creative you guys get with this so don’t forget to share!
Achari Paneer Roti Tacos
Ingredients
For the Roti Tacos
- 1 cup atta (whole wheat flour)
- 1/2 cup luke water
- 1 tsp salt
- 1-2 tsp oil
For the Paneer
- 2 tbsp oil
- 1 tsp cumin seeds
- 6 oz paneer chopped into small cubes
- 1 tsp ginger garlic paste
- 1 green chili chopped
- 1/2 green bell pepper diced
- 1/2 small onion diced
- 1 tomato blended
- 1 tbsp tomato paste
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 2 tsp achari masala
- salt to taste
- 1/4 cup water
For the Spicy Green Sauce
- 1/2 cup low fat yogurt or greek yogurt
- 1/4 cup light sour cream
- 1 jalapeno roughly chopped
- 1/4 cup cilantro packed
- salt to taste
Instructions
For the Roti Tacos
- Mix the flour with salt and oil until well combined. Then slowly add the warm water and keep kneading until you form a soft dough. You should be able to leave an imprint in the dough when you push your finger in it.
- Cover and set aside for 15-30 minutes to let the dough rest
- Once rested, pull apart the dough to make small balls slightly smaller than a golf ball
- Roll the dough balls out into a disc about 5-6 inches in diameter
- Cook on a hot tawa on one side until small bubbles start to form, then flip the uncooked side directly on to the flame to cook. You should see the roti puff up. If you prefer not to do that, you can just cook both sides on the tawa (you can do this step once the paneer is already cooked and ready)
- Apply some ghee and set aside to use as tortillas
For the Paneer
- Heat up oil in a kadai or pan and add cumin seeds, allowing them to cook until they splutter
- Add in the green chili and ginger garlic paste and cook until raw smell of ginger and garlic is gone, about 30 seconds
- Then add in the onions and green peppers and cook until softened, followed by the blended tomato and tomato paste and mix
- Add in all the spices and salt and mix thoroughly until well combined allowing the spices to cook
- Once the tomato and spices have cooked down, almost to a paste like consistency, add in the water and mix thoroughly
- Add in your paneer and coat evenly with the sauce, allowing it to cook for a few minutes. Mix gently so your paneer doesn't break
- You don't want this to have too much gravy, but it shouldn't be completely dry, it should be somewhere in between
For the Spicy Green Sauce
- Add all the ingredients to a food processor or blender and blend until fully combined and set aside
Assembly
- Take a roti tortilla and layer in about 2 tbsp of achari paneer mixture in the center
- Drizzle some of the spicy green sauce on top
- Garnish with chopped raw onions, cilantro, and a wedge of lime
- Serve hot and enjoy!
Notes
- I used the MDH Achari Aloo Masala for this recipe
- You can use frozen or pre-made roti’s if you don’t want to make from scratch, just cut out smaller circles to make them street taco sized
- You can also just use regular tortillas if you don’t have access to roti’s
- I used Sach Foods original paneer for the filling
