Aloo Chaat Tacos
by Tarla Dalal
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Added to 3 cookbooks
This recipe has been viewed 2957 times
East meets West in this innovative Aloo Chaat Tacos. Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney.
If you want the snack a bit spicier, you can add green chutney or other spicy chutneys too. The spice levels can generally be altered according to your taste.
Serve this easy-to-make starter at your next party, and watch your guests marvel at the desi taco creation!
You can also have a go at other tacos recipes like Tacos or Corn and Cottage Cheese Tacos.
- Heat the oil in a broad non-stick pan, add the potatoes, mix gently and cook on a medium flame for 5 minutes or till the potatoes are brown from all the sides, while stirring occasionally.
- Combine the potatoes, onions, coriander, chaat masala, dried mango powder, chilli powder and salt in a deep bowl and toss well. Keep aside.
- Fill a taco shell with 1 tbsp of the iceberg lettuce and 1 tbsp of the aloo stuffing evenly over it.
- Put 2 tsp of curds, 1 tsp of sweet chutney, ½ tsp of coriander and ¼ tsp cumin seeds powder evenly over it.
- Repeat steps 1 and 2 to make 4 more tacos.
- Serve immediately.
Nutrient values (Abbrv) per taco
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