### TranslatedIngredients: 1 cup Makki Ka Atta (Yellow Corn Meal Flour),1/2 cup All Purpose Flour (Maida),1 cup Button mushrooms - quartered,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli flakes,Salt - to taste,1 Red Bell pepper (Capsicum) - sliced,100 grams Cheese - grated,1 Green Bell Pepper (Capsicum) - chopped,4 cloves Garlic,5 Walnuts,1/2 cup Fresh cream,1 teaspoon Dried oregano,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 35 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Mexican ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Soft Taco With Mushroom and Roasted Bell pepper Sauce, prepare the dough for the soft taco, by adding the maize flour & all purpose flour, a pinch of salt into a bowl and mix it with water to form a firm dough.Rest it aside by covering it with a damp cloth.To make the roasted bell pepper sauceHeat a saucepan with little oil, add the bell pepper, garlic and saute until it is well roasted. Cool it down and grind it along with walnuts into a coarse paste. Add this paste along with cream, salt and oregano and mix well to form a creamy sauce.In the skillet, add mushrooms and saute them until it is cooked, add salt, cumin powder and red chilli flakes and saute for 2 more minutes and keep it aside.Heat a tawa, take the dough and divide them into small equal sized balls. Roll it into small thin circle shapes and cook them on the tawa till it is cooked.To assemble, take one soft taco, spread the roasted bell pepper sauce, add sautéed mushroom, bell peppers and sprinkle with cheese and serve.Serve the Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe along with nachos and glass of sangria to enjoy your Sunday evening.
