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Achari Paneer Roti Tacos

These lip-smackingly delicious Achari paneer tacos are filled with flavor and perfect for Taco Tuesday!
Prep Time15 minutes
Cook Time20 minutes
Resting time15 minutes
Total Time50 minutes
Course: Main Course
Servings: 6 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