Pure Prasad Kitchen
Back to Recipe Library
Mains
10 tacos
Navajo Tacos
Vegan Sandwiches
Base yield: 4 tacos | Current target: 10 tacos
AllergensGluten, Sulphites
Nutrition focusProtein-supporting ingredients, Vegetable-rich and fibre-friendly, Contains nourishing fats, Spice-led flavour and digestive warmth
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
Print or save as PDF:
Click the button first. If the print dialog does not open, use your browser menu to print this page or save it as a PDF.
Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Chickpeas, drained and rinsed | 425 g | 425 g | 425 g |
| Olive oil | 1 tbsp | 1 tbsp | 1 tbsp |
| Cayenne pepper | tsp | tsp | To taste |
| Paprika | 1 tsp | 1 tsp | 1 tsp |
| Smoked sea salt | – | To taste | To taste |
| Apple cider vinegar | 1 tbsp | 1 tbsp | 1 tbsp |
| Fresh lime juice | 1 tbsp | 1 tbsp | 1 tbsp |
| Ground cumin | 1 tsp | 1 tsp | 1 tsp |
| Ketchup | 2 tbsp | 2 tbsp | 2 tbsp |
| All-purpose flour | 125 g | 125 g | 125 g |
| All-purpose flour, for rolling | 63 g | 63 g | 63 g |
| Dried cilantro | 1 tsp | 1 tsp | 1 tsp |
| Fine sea salt | tsp | tsp | Fine sea salt |
| Ground black pepper | – | To taste | To taste |
| Baking powder | 1 tsp | 1 tsp | 1 tsp |
| Water | 120 ml | 120 ml | 120 ml |
| Shredded lettuce | 95 g | 95 g | 95 g |
| Corn salsa | 160 g | 160 g | 160 g |
| Tomato salsa | 160 g | 160 g | 160 g |
| Avocado, sliced | 1 | 1 | 1 |
| Chopped fresh parsley or cilantro | – | Chopped fresh parsley or cilantro | Chopped fresh parsley or cilantro |
Method
- To Make The Chickpea Chorizo: Combine all the ingredients in a large skillet. Cook over medium-high heat for about 4 minutes, stirring occasionally, until the liquid has been absorbed. Set aside.
- To Make The Bread: Combine 1 cup (125 g) of flour, cilantro, salt, pepper, and baking powder in a large bowl. Add the water, and mix thoroughly. Let stand for 15 minutes at room temperature. Divide the sticky dough into 4 equal portions. On a floured surface, with about 1/2 cup (63 g) extra flour handy and your hands sufficiently floured, flatten each portion of dough (sprinkling it with flour, but not kneading the flour in) into a 6-inch (15 cm) disk. Fill a deep 10-inch (25 cm) pot with 1 inch (2.5 cm) of oil. Preheat to 350`F (180`C) on a deep-frying thermometer. Carefully add one disk of dough at a time to the hot oil and cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining 3 disks, bringing the oil back up to temperature between batches.
Chef Notes
Change only the Target Tacos cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.