Mushroom Peas Tacos

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Mushroom Peas Tacos are warm flavorful soft shell tacos, stuffed with fried white peas , fried mushroom and tangy mango – tomato salsa. its a perfect spicy food to have in breakfast or in dinner or fill your fridge at midnight with these yummy tacos.

Preparation Time – 35 Mins
Cooking Time – 40 Mins
Makes 10 Tacos (acc to size)

Taco is a traditional Mexican dish composed of a corn or wheat tortilla filled with different type of fillings. In most Taco dishes black beans is used as a base filling with different upper toppings like chicken , fish , seafood and vegetables. But I use white peas as a base filling and topped with mushroom and mango – tomato salsa. I think choose your toppings which suits your taste. I made these Mushroom Peas Tacos for my children party and they simply loved it. 

Ingredients For Mushroom Peas Tacos

For White Peas filling                                                  For Mango – Tomato Salsa

  • Dried White Peas (safed matar) – 1/2 Cup                      Mango – 1/2 Cup Chopped
  • Cumin Seeds – 1/2 Tbs                                         Tomato – 1/2 Cup Chopped
  • Fennel seeds – 1/2 Tbs                                          Onion – 1/2 Cup Chopped
  • Asafoetida Powder (Heeng) – 1/4 Tbs                      Mint Leaves – 1/4 Cup Chopped
  • Chaat Masala Powder – 1/2 Tbs                              Coriander Leaves – 1/4 Cup Chopped
  • Red Chili Powder – 1 Tbs                                        Green Chili – 1/4 Cup chopped
  • Dried Mango Powder (Amchur Powder) – 1/2 Tbs      Salt to taste
  • Salt to taste

For Mushroom filling                                                    For Taco Shell

  • Mushroom – 2 Cup Chopped                                   Maize Flour (Makai Ka Atta) – 1 Cup
  • Onion – 1 Chopped                                                Plain Flour (Maida) – 1 Cup
  • Black Pepper Powder – 1 Tbs                                   Oil – 3 Tbs and for frying
  • Salt to taste                                                          Salt to taste 

For Serving

  • A little chopped cabbage (optional)

Mushroom Peas Tacos


Method For Mushroom Peas Tacos

For White Peas filling

  • Soak the dried white peas (safed matar) overnight.
  • Cook the white peas in pressure cooker and drain.
  • Heat the oil in a pan add cumin seeds and fennel seeds.
  • When crackle add asafoetida powder.
  • Add boiled white peas.
  • Add chaat masala powder, dried mango powder and red chili powder and mix well.
  • Add salt and mix well.
  • Cook for 2 mins and when cooked mash the peas slightly.

For Mushroom 

  • Heat oil in a pan add chopped onion.
  • saute chopped onion for 1 min then add chopped mushroom.
  • Add black pepper and salt.
  • Cook about 5 mins on a medium heat.
  • When cooked remove from the flame.

For Mango – Tomato Salsa

  • In a bowl add chopped mango, chopped tomato, chopped onion, chopped green chilies, chopped coriander leaves, chopped mint leaves and salt.
  • Mix well all together.
  • Keep aside.

For Taco Shell

  • In a bowl take maize flour and plain flour and mix.
  • Add oil, salt and lukewarm water and knead well to make a soft dough.
  • Make equal size of balls of the dough.
  • Roll the ball in circle and prick lightly with the help of fork.
  • Deep fry in hot oil on both sides and take out on a clean cloth and then bend into a U shape by lightly pressing with the help of thin roller while hot.
  • Keep aside and repeat the process for remaining balls.
  • Keep aside the tacos.

How To serve Mushroom Peas Tacos

  • Take a taco shell, in a fold of each taco shell fill the chopped cabbage, fried white peas, fried mushroom and mango – tomato salsa.
  • Alternatively, serve the tacos and all the stuffing in separate dishes and let your guests make their own fillings to taste.

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