A soft bajra shell forms the base of this layered taco. We start with a spiced kidney bean paste, followed by pickled Bhavnagri chillies that have been stuffed with a creamy mix of chives, capers, and cream cheese. Topped with a spoonful of roasted pineapple salsa and finished with grated Red Leicester.
This is the kind of dish that works beautifully as a late lunch or a light, lingering supper. It’s hearty without being heavy and the flavours—both bright and bold—make it feel familiar yet surprising.
Serve it warm, with good company and something cool to sip on.
For the Bajra Tortilla
- Bajra flour (pearl millet)
- Warm water
- Salt
In a large bowl, combine bajra flour and a pinch of salt. Gradually add warm water and knead until you have a smooth, pliable dough. Divide into small rounds and roll out gently. Cook each side on a hot tawa until light spots appear. Keep warm, wrapped in a clean cloth.
For the Kidney Bean Paste
- Red kidney beans (cooked and mashed)
- Smoked paprika
- Red chilli powder
- Turmeric powder
- Miso paste
- Lemon juice
- Black pepper
- Salt
Heat a little oil in a pan. Add the spices and let them bloom for a few seconds. Stir in the mashed beans and miso paste, mixing well. Add lemon juice to finish, adjusting salt and pepper to taste. Once it has cooled, add the mixture into a food processor until you have a smooth consistency.
For the Pickled Bhavnagri Chillies
- Bhavnagri chillies, halved lengthwise and deseeded
- Whole black peppercorns
- Water
- Vinegar
- Salt
Assemble your pickling liquid with peppercorns and salt in a saucepan and bring to a gentle simmer. Pour the warm pickling liquid over the prepared chillies and let sit until cooled. Use once the flavours have had a chance to settle.
For the Cream Cheese Mixture
- Cream cheese
- Fresh chives, finely chopped
- Capers, chopped
Whip the cream cheese until smooth. Fold in the chives and chopped capers. This brings a welcome brininess to balance the heat.
For the Roasted Pineapple Salsa
- Pineapple, roasted and roughly chopped
- Fresh rosemary, finely chopped
- Olive oil
- Salt
- Black pepper
Toss the roasted pineapple with rosemary, a drizzle of olive oil, and a touch of salt and pepper. The result should be smoky and slightly caramelised.
To Assemble
Stuff the pickled chilli with a dollop of the cream cheese mixture. Spread a spoonful of the kidney bean paste over each warm bajra tortilla. Add the pickled chilli and top with the pineapple salsa. To finish: grate Red Leicester and torch lightly. Serve immediately, while the tacos are still warm and pliable.