Kerala Parotta Fruit Tacos
Ingredients
- 3 Kerala parottas
- 3 tbsp Yogurt or coconut cream
- 1 Mango, cubed
- 1 Kiwi, sliced
- A handful of Berries
- 1/2 Dragon fruit, cubed
- 1 tbsp Honey
- 1 tbsp Chopped pistachios
- Mint leaves
The Plot
- The Wake-Up Call: Heat a skillet and toast your Kerala parottas until they are crisp, golden, and layered like a complex movie plot. Fold them gently into a taco shape while they are still warm and cooperative.
- The Cushion: Smear a generous spoonful of your yogurt or coconut cream inside the curve of each parotta. This acts as the mattress for your fruit salad.
- The Crowd-Surfing Fruits: Toss your mango, kiwi, berries, and dragon fruit together. Stuff this vibrant mix into the parotta shells until they look like they are overflowing with good decisions.
- The Grand Finale: Drizzle with honey, scatter the chopped pistachios like confetti, and slap on a mint leaf.
How to Eat It
Serve immediately before gravity and moisture team up to ruin the crunch. Lean forward at a 45-degree angle to protect your shirt from rogue mango cubes.
