Aloo Chaat Tacos by Tarla Dalal

Aloo Chaat Tacos by Tarla Dalal

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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.

  

Recipe Description for Aloo Chaat Tacos

Preparation Time: 
Cooking Time: 
Makes 5 tacos
Show me for tacos


Ingredients

5 taco shells

For The Aloo Stuffing
2 tsp oil
1 cup boiled potato cubes
2 tbsp finely chopped onions
1 tbsp finely chopped coriander (dhania)
1/2 tsp chaat masala
1/8 tsp dried mango powder (amchur)
1/2 tsp chilli powder
salt to taste

For The Topping
5 tbsp chopped iceberg lettuce
10 tsp whisked curds (dahi)
5 tsp sweet chutney
1/2 tsp cumin seeds (jeera) powder
2 1/2 tsp finely chopped coriander (dhania)

Method

For the aloo stuffing

  1. 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.
  2. Combine the potatoes, onions, coriander, chaat masala, dried mango powder, chilli powder and salt in a deep bowl and toss well. Keep aside.

How to proceed

  1. Fill a taco shell with 1 tbsp of the iceberg lettuce and 1 tbsp of the aloo stuffing evenly over it.
  2. Put 2 tsp of curds, 1 tsp of sweet chutney, ½ tsp of coriander and ¼ tsp cumin seeds powder evenly over it.
  3. Repeat steps 1 and 2 to make 4 more tacos.
  4. Serve immediately.

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