Crisp greens of your choice, sliced (lettuce, peppers, onions, corns)
Cream cheese or hung yoghurt
Gluten free barbecue sauce (optional)
For the Tacos:
Sift together Jowar flour, salt and gluten free baking powder in a large mixing bowl. Add the butter cubes and start rubbing the mixture using your fingers until it resembles bread crumbs.
Pour in some warm water, a little at a time, and continue kneading until it forms a soft dough. Wrap it with a cling-film and keep in the refrigerator for 30 minutes.
Take the dough and knead it a little. Divide it into small balls, about 7-8, and using a rolling pin, shape them into circular discs. You may require some Jowar flour for dusting while rolling the balls.
Heat a Tawa and roast the tacos on both sides on medium flame until done. Then transfer to a pre-heated oven set at 150 degree Celsius and bake for 5 minutes.
Remove from the oven. Place the rolling pin at the centre of each taco and slightly bend the edges.
For the Spicy Chicken Filling:
In the meantime, make the filling. Heat oil in a large pan. Add onions, garlic and ginger paste and sauté for 2-3 minutes on medium flame.
Add tomatoes and sauté for 4-5 minutes until the mixture is nice and pulpy.
Add paprika, Jaggery and salt, and mix well. Tip in the chicken cubes, coat well in the mixture. Cover the pan with a lid and allow it to cook for 7-8 minutes until done.
Mix in the oregano and check seasoning.
Load the tacos with the spicy chicken filling, fresh greens, cream cheese or hung yoghurt and serve immediately.