Malvani Jack & Jowar Taco

A Birria-style taco made with jowar flour from Tillage by the Millet Cooking Lab

To make these tacos use the recipe below:
Yields 4-5 portions

Homemade Chili Paste:
● 8-10 whole kashmiri red chillies ( soaked and deseeded)
● 1/2 cup white vinegar
● 5 raw garlic cloves
● 1 tsp black pepper
● 4 tsp malvani masala
● Water
● Salt

The Broth:
● 1 cup pulled jackfruit (sauteed on pan for 5 mins)
● 5 tbsp oil (preferred sesame oil or peanut oil)
● 4 cups vegetable stock
● 4 cups water
● Homemade chili paste
● 1 tbsp pink salt
● 2 tsp jaggery powder
● 1/2 an onion (remove at the end) fishing style
● ½ cup coconut milk

Koshambir Topping:
● Onion
● Lemon juice
● Roasted peanuts
● Onion garlic powder
● Salt
● Chopped coriander
● Deseeded cucumber
● Fried garlic
● Dried curry leaves powder

Sol Kadhi Sauce
200 gms thick yogurt
100 gms coconut cream
25 gms kokum
10 gms ginger
2-3 cloves garlic
5 gms rock salt
10 gms sugar
10 gms white pepper powder

Gluten-Free Tacos:
● 1.5 cup Jowar flour
● 2 tbsp Flaxseed powder
● Hot water for kneading
● Salt

Assembly:
● Gluten-free taco
● Cheddar cheese
● Cooked jackfruit
● Koshambir
● Dip

Instructions:
1. To make the homemade chili paste, blend dried chili powder, white vinegar, raw garlic cloves, black pepper, and malvani masala in a blender. Add water as needed to form a smooth paste. Season with salt to taste.
2. To make the broth, heat olive oil in a large pot over medium heat.
3. Add pulled jackfruit and saute for 5 minutes.
4. Add vegetable stock, water, strain the homemade chili paste, pink salt, jaggery powder, and onion.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Once the broth is ready, remove the onion and discard it.
7. For the koshambir topping, mix chopped onion, lemon juice, roasted peanuts, onion garlic powder, salt, chopped coriander, deseeded cucumber, dried curry leaves powder and fried garlic in a bowl.
8. To make gluten-free tacos, take flaxseed powder in a bowl and add 1/4th cup hot water and let it rest for 5-10 mins ( it will turn into jelly like texture). Combine jowar flour, flaxseed mixture,warm water (as required) and salt in a bowl. Knead the mixture until it forms a smooth dough. Divide the dough into small balls and roll them out into thin circles. Cook the tacos on a hot griddle until they are 90% cooked.
9. Dap a little dip sauce on one side of the taco and put it back on the griddle. Brush a little sauce on the other side so that it absorbs the flavor and takes on some color.
10. To serve, place cheddar cheese and cooked jackfruit on a gluten-free taco. Top with koshambir and serve with the dip on the side.

Recipe, courtesy The Locavore