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Ingredient
Mexican Tinga
Introduce
Chef :
Shikha Yashu JethiMexican Tinga
Mexican Tinga is the made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans.
I have twisted it completely in my on way . As aNavratri (Satvik) meal any one can have it. so here is my version:-
Ingredient
Food ration :
3 servings
1 Cup
Kuttu Flour
4-5
Potatoes
to taste
Salt
2 tsp
Kasoori meethi
4 tbsp
Kuttu flour
to taste
Chilli powder
1 cup
Tamarind
2 tsp
Dry ginger powder
4 pieces
Jaggery
1 cup
Mint
1/2 cup
Coriander
1
Tomatoes
1 tbsp
Dry mango powder
as per taste
Green chillies
1 cup
Curd
Cooking instructions
* Step 1
For base:
Mash the potatoes in the kuttu flour. Add spices and knead the soft dough.
* Step 2
Rest it for 5 minutes and start patting pooris or roll it by dusting flour on surface.
* Step 3
Deep fry pooris on the medium to high flame.
* Step 4
For Tikki:
Take all the ingredients in a bowl. Mix them well and take a lemon size ball and form tikki shapes.
Repeat with all and deep fry or shallow fry tikkis as per your choice.
* Step 5
Chutney
Soak tamarind in water for about an hour and sieve it. Take tamarind water in a wok. And let it simmer on medium flame by adding jaggery into it.
* Step 6
Add other ingredients and cook it on medium flame. When it will get thick consistency it will get done and switch off the flame.
* Step 7
Mint chutney blend all the ingredients in a mixer jar and make a thick paste.
* Step 8
Assembling Tinga:
Take a kutti base poori, place tikkis on it. Pour 2 -3 tbsp of curd on it. 2 tsp of tamarind chutney, a layer of mint sauce and then top with cucumber and beet root
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