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Buckwheat Gallet Taco

Buckwheat taco with coconut chutney or mixed vegetables

Buckwheat Gallet Taco

Print Recipe
Serves: 4-5 Cooking Time: 30min

Ingredients

  • 1 cup buckwheat
  • 2 cups of water
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 cup basil leaves
  • Filling for Pancake
  • 1/2 cup of basil leaves
  • 1 cup sprouts any kind
  • 1 apple sliced in sticks
  • 1 cup of coriander leaves
  • 1/2 cup flakes of nori leaves
  • 2 tablespoon of mango pickle
  • 1 tablespoon fresh thyme leaves
  • 1 kiwi skinned and sliced into sticks
  • 2 cups of cut Chinese napa cabbage
  • 1 small piece green chilli finely chopped (optional)

Instructions

1

Soak buckwheat in water for 2 hours, blend it with all ingredients.

2

If you are in a hurry, use buckwheat flour instead and a half teaspoon of bicarbonate soda or baking powder.

3

Make pancakes in a skillet the size you prefer. Keep it small initially until you get the hang of it.

4

For the Taco filling

5

Mix all the ingredients well with your hands and dive it into equal portions

6

You will make approximately 6 to 8 Gallets taco depending on the diameter and thickness you make them.

7

Place the filling inside the taco roll up and serve with a bowl of pesto or one of our special sauces. Enjoy

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