Soft shell tacos

Ingredients
- 2 ½ cups Lean Green Flour Blend
- 2 Onions
- 2 Tomatoes
- 6-8 Garlic cloves
- 1 tbsp Imli paste
- 2 ½ cups Mushroom
- 1 bunch Curry leaves
- 1 bunch Coriander
- Salt

Method
- In a bowl knead a dough with Lean green blend and warm water
- Let it rest for 30 minutes
- Roll small chapatis and cook on both sides for 2 minutes
- Make a paste with garlic onions tomatoes and imli
- In a pan sauté the gravy for 5 minutes and add the mushrooms
- Cook the gravy and mushrooms together for 12 to 15 minutes
until desired consistency is achieved
- Start layering the tacos with filling the mushroom in the tortillas
- Garnish with pickled onions and curry leaves
- Serve

Method
- In a bowl knead a dough with Lean green blend and warm water
- Let it rest for 30 minutes
- Roll small chapatis and cook on both
sides for 2 minutes
- Make a paste with garlic onions tomatoes
and imli
- In a pan sauté the gravy for 5 minutes
and add the mushrooms
- Cook the gravy and mushrooms together
for 12 to 15 minutes until desired
consistency is achieved
- Start layering the tacos with filling the
mushroom in the tortillas
- Garnish with pickled onions and curry
leaves
- Serve