Our favourite Jasmine Hemsley recipe

INGREDIENTS

For the bases:

For the taco toppings:

1/4 tsp chili powder, or to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
Pinch of black pepper or chipotle pepper
1/4 tsp salt
Your choice of fillings – try sliced avocados, chopped coriander, shredded carrots, baby spinach, sliced radishes, ricotta
To serve: lime, cut into wedges, finely sliced fresh coriander and a dollop of almond milk mayo

METHOD

Finely grate the carrot — this will make for a thinner pancake or taco.
To make the bases, mix the gram flour, cumin and salt, asafoetida, nigella seeds and Dosha churna spice mix (if using). Slowly add the water and whisk to make a smooth batter. Add the grated carrot and chopped coriander and mix well.
Place a ceramic-lined or seasoned cast-iron frying pan on a medium–high heat. Test to see if it’s hot enough by sprinkling a few drops of water on it — the water should sizzle right away. Pour 3 tbs of the mixture onto the pan and spread quickly and evenly with the back of a spoon. Starting from the centre, spiral the batter evenly outwards to form a thin circle.
After a few minutes, the batter will start to lift up at the sides – quicky turn it over, allow to cook a little longer and then set aside. Test the pancake by folding it in half — if it’s still a bit thick then add more water to the mix.
Repeat for the remaining batter and then place the puda tacos in a warm oven while you make the filling.
Toast the spices gently in a pan until just fragrant – watch carefully as they easily burn! Combine all the spices and the salt in a small mixing bowl.
To serve, place the tortillas onto a serving plate and place your favourite fillings along one half. Sprinkle with the spice mix and fold in half to eat as soft tacos. Accompany with fresh lime wedges to squeeze on top and some melted ghee if you like.