Name: Spiced Cauliflower Phulka Tacos
Ingredients: 1 medium cauliflower; 2 tbsp neutral cooking oil; ½ tsp mustard seeds; ½ tsp cumin seeds; ½ tsp turmeric; ¼ tsp asafetida; salt, to taste; red chili powder, to taste; 1 tsp garam masala; ¼ cup water; 1 cup cooked chickpeas (drained and rinsed if using canned) (see Variations); 4-5 sprigs of cilantro/coriander leaves, chopped; 8-10 6-inch round whole wheat phulkas (see FAQs & Notes); 1 cup Zesty Kakdichi Koshimbir; 1 large jalapeño, thinly sliced, for topping (optional); unsweetened, plain Greek yogurt, whisked, as needed (optional) (see Variations); cilantro dressing, as needed (see FAQs & Notes)

Ingredients

Units Scale

For the Spiced Cauliflower Filling (see Variations)

1 medium cauliflower
2 tbsp neutral cooking oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
1/4 tsp asafetida
salt, to taste
red chili powder, to taste
1 tsp garam masala
1/4 cup water
1 cup cooked chickpeas (drained and rinsed if using canned) (see Variations)
4-5 sprigs of cilantro/coriander leaves, chopped

For the Tacos

8-10 6-inch round whole wheat phulkas (see FAQs & Notes)
1 cup Zesty Kakdichi Koshimbir
1 large jalapeño, thinly sliced, for topping (optional)
unsweetened, plain Greek yogurt, whisked, as needed (optional) (see Variations)
cilantro dressing, as needed (see FAQs & Notes)

Instructions

Making the Filling

Start by cutting the head of cauliflower into small florets. Rinse them under cold tap water and set aside.
In a deep sauté pan, heat oil over medium high heat.
When the oil starts shimmering, add in the cumin and mustard seeds along with turmeric and asafetida.
When the seeds splutter and the spices froth, add the rinsed cauliflower florets.
Season with salt, red chili powder, if using and garam masala.
Give it a quick stir to combine everything well.
Add the water.
Cook uncovered on medium high heat for 4-5 minutes till most of the moisture is absorbed and the cauliflower is cooked but still has a crunch to it.
Add in the chickpeas.
Adjust seasonings and toss to combine everything well.
Cook uncovered for 2-3 minutes.
Turn the heat off and garnish with chopped cilantro/coriander leaves.

Preparing the Phulkas

Preheat a flat pan/griddle over medium heat, for about 5 minutes and place the uncooked phulka on it.
Cook on one side for about a minute, till you see large bubbles and then flip.
Roast on the pan till golden brown on both sides.
Using a clean paper towel or a flat spatula and press down on the phulka so it can puff up.
Alternatively, you can transfer the phulka directly to the stove burner, after lighly roasting on the second side and let it puff up over the flame.

Assembling the Tacos

Layer about ¼ cup of the prepared Spiced Cauliflower filling over a warm phulka.
Top with a tablespoon of Zesty Kakdichi Koshimbir and jalapeño slices.
Finish off with a drizzle of whisked Greek yogurt and cilantro dressing.
Similarly assemble the rest of the tacos and serve immediately.