Easy Hard-Shell Tacos with Papadums

I love hard shell tacos. The crunchiness, juiciness – the combination with all the cheese and the fresh veggies…. It is like a circus going on in your mouth! 😉 Without doubt it is a messy and fun snack to devour. It has been quite a while since I’ve been meaning to make this delightful recipe; the plan just kept on getting delayed. It is a very quick and light recipe to prepare.


Best part about this snack is you are free to add your favorite ingredients like corn, mushrooms, olives, whatever suits your taste buds best. Make these papadums in advance and store them in an air-tight container. Hope you all like the idea. 🙂


Papadums (papad)
Veggies- I have used tomatoes, cabbage, red onion and green capsicum
Red Kidney Beans (Re-fried beans/black beans, anything you like)
Cheese Sauce (2tbsp grated cheese, 1 cheese slice, roughly 2 tbsp milk, seasoning. Give it a mix and microwave for 20 seconds. Repeat for 10 seconds more, if necessary)
Grated Cheese



  • Place papadum in the microwave for 30 seconds. Give it a fold leaving a little gap. Hold for 5-6 seconds. It will take its shape. Microwave for another 30 seconds. There you go. How quick was that and completely hassle-free. They are definitely not like your typical corn taco shells but they’re quite close and awesome to taste.


  • Fill it with your favorite ingredients and relish!


Enjoy! 🙂


Rajma (Red Kidney Beans) Cutlets

Rajma is a North Indian dish; consisting of red kidney beans in a thick gravy, prepared with various spices, onions, green chilies ginger, garlic, etc. and it is mostly eaten with rice. You can replace Rajma curry with boiled red kidney beans (wash them properly and soak in water for about an hour and pressure cook them with a little salt). There was some leftover Rajma from lunch, so I came up with these cutlets just for a change of taste. Turns out, these beautiful, easy to make cutlets were very light on the palate and at the same time quite filling as well.


This is what you will need (Makes 10 cutlets)


2 cups roughly mashed Rajma (make sure there is not too much gravy)

1 medium sized red onion finely chopped

1 tbsp roughly chopped spinach

1 tsp finely chopped ginger

1 tsp finely chopped garlic

1 tsp finely chopped green chili

1 tbsp hung curd

5 slices of bread (crumbs)

Salt to taste


  • Combine all of the above ingredients. Add bread crumbs in the end depending upon the texture of your mixture.


  • Take a little oil in your hands and make round patties.


  • Drizzle oil (can be avoided) in a hot non-stick pan and place the patties.Turn them after a desired brown crust forms on one side. (Do this carefully, as they are very delicate and may ruin the shape)



Enjoy! 🙂

I am linking this post to the No Waste Food Challenge, run by Elizabeth at Elizabeth’s Kitchen Diary and this month’s host London Unattached.

No Waste Food Challenge