IndoMex Tinga

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, IndoMex Tinga. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

IndoMex Tinga is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. IndoMex Tinga is something that I've loved my whole life.

Many things affect the quality of taste from IndoMex Tinga, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare IndoMex Tinga delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make IndoMex Tinga is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook IndoMex Tinga estimated approx 20 minutes.

To get started with this particular recipe, we have to prepare a few components. You can have IndoMex Tinga using 29 ingredients and 6 steps. Here is how you can achieve it.

#heirloom
Mexican Tinga is a dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans.
I have my own fusion of it and twisted it completely .
I remember my Mom used to twist the recipes: those that are non satvik she would turn into satvik. During Navratri (Indian goddess worship for 9 days and only satvik meal is served, which means no meats). And now I cherish my mom's tricks with my kids as well. When they have craving for it I make this for them in many ways. Here I am sharing one of it. This is my version:

Ingredients and spices that need to be Prepare to make IndoMex Tinga:

1. For base
2. 1 Cup Kuttu Flour
3. 2-3 Potatoes
4. to taste Salt
5. Carom Seeds
6. 2 tsp Kasoori meethi
7. For Tikki
8. 4-5 Potatoes
9. 4 tbsp Kuttu flour
10. as per taste Salt
11. 1 tbsp Chilli powder
12. Ginger grated
13. Tamarind chutney:---------------
14. 1 cup Tamarind
15. 2 tsp Dry ginger powder
16. 4 pieces Jaggery
17. to taste Salt
18. to taste Chilli powder
19. Mint Chutney
20. 1 cup Mint
21. 1/2 cup Coriander
22. to taste Salt
23. 1 Tomatoes
24. 1 tbsp Dry mango powder
25. as per taste Green chillies
26. Assembling:
27. 1 cup Curd
28. Cucumber
29. Beet root

Instructions to make to make IndoMex Tinga

1. For base:
   Mash the potatoes in the kuttu flour. Add spices and knead the soft dough.
   Rest it for 5 minutes and start patting pooris or roll it by dusting flour on surface.
   Deep fry pooris on the medium to high flame.
2. For Tikki:
   Take all the ingredients mentioned for Tikki in a bowl. Mix them well and take a lemon size ball and form tikki shapes.
   Repeat with all and deep fry or shallow fry tikkis as per your choice.
3. Chutney
   Soak tamarind in water for about an hour and sieve it. Take tamarind water in a wok. And let it simmer on medium flame by adding jaggery into it.
4. Add other ingredients and cook it on medium flame. When it will get thick consistency it will get done and switch off the flame.
   Mint chutney blend all the ingredients in a mixer jar and make a thick paste.
5. Assembling Tinga:
   Take a kutti base poori, place tikkis on it. Pour 2 -3 tbsp of curd on it. 2 tsp of tamarind chutney, a layer of mint sauce and then top with cucumber and beet root.
6. IndoMex Tinga is ready to serve.

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