Ker Sangri is a traditional Rajasthani dish made with a combination of dry beans and berries cultivated in the region. The dish encapsulates the history of the Thar Desert, as well as the resourcefulness of the people who live there. It’s made with dried ker berries and sangri beans, grown locally in the state. However, if you are the adventurous type and keen to expand your culinary palate, you can try an Indo-Mexican fusion of this traditional dish. Yes, you read that right! Chef Saransh Goila has shared a video recipe of “Rajasthani Sangri Ke Taco” on Instagram.

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He captioned the post, “My dadi would often make ker sangri at home, and I decided to serve it a little differently. I can’t begin to tell you how well it paired with the kachumber dahi and thepla — you can also try it with a small ajwain parothi.”

Here’s how he made Rajasthani Sangri Ke Taco:

First, he took 1 cup dried sangri, and washed and soaked it in water for six hours.

Then, he moved the sangri to a pressure cooker, added turmeric and let it cook for 15 minutes — 1 big or 3 small whistles.

After that, he took a pan, added oil.

Once the oil was hot, he added 1 tablespoon mustard seeds, 1 tablespoon cumin seeds, 2 dried red chillies, ½ pinch hing and 1 teaspoon fennel seeds.

In the next step, he added the cooked sangri to the spices and mixed them well.

After a while, he added 1 teaspoon, red chilli powder, 1 tablespoon coriander powder, ½ teaspoon turmeric powder, salt and 1 teaspoon amchur powder.

He mixed everything well and cooked for 6 minutes, or till it turned crispy.

He then transferred small bite-sized quantities of the sangri onto methi theplas.

Then he added cucumber raita to it and, the Rajasthani Sangri Ke Tacos were ready to be devoured.

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Watch the video here:

Make this creative Indo-Mexican Fusion dish at home. These delectable tacos are perfect for snacking, dinner or a small gathering. These tacos have the perfect combination of spicy, tangy, and creamy flavours that will take your tastebuds on a culinary ride.