For taco shells:- combine yellow makai flour, wheat flour, salt and ajwain. Add oil. Mix well and knead dough with enough water. Rest for 15 minutes. Prepare equal size small balls from it.
Roll out disc or puri from it. Dust little flour on rolling pin if needed. Prick with fork or knife. Deep fry in hot oil. First fry both sides for sometimes, then with the help of pair of tongs give'The'shape and fry till golden and crisp. Keep aside.
For rajma stuffing:- Wash and soak rajma in water for 6-8 hours. Boil in pressure cooker with salt and sodabicarb. Then strain water from it.
In a pan heat oil. Add chopped onion and crushed garlic and saute till onion turns translucent. Add tomato puree and capsicum saute till oil seperates. Add red chili powder, black pepper powder, tomato ketchup and sugar and mix well.
Add boiled rajma and combine well. Slightly mash them with masher. Add boiled american corn kernels. Add required salt, chilli flakes and oregano. Mix well. Stuffing is ready.
In a mixing bowl combine all ingredients mentioned in ' for raw salsa '. Keep in fridge for half an hour.
In a mixing bowl take hungcurd, mayonnaise, black pepper powder, salt and lemon juice. Mix well. Sour cream is ready.
Now assemble it. Take taco shell, fill with 2-3 spoon rajma stuffing, apply sour cream on it. Spread raw salsa and follow with grated cheese. Yummy Mexican bean tacos are ready to serve.
