East meets West in this innovative Aloo Chaat Tacos.
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.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Makes: 5
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
• ½ tsp chaat masala
• 1/8 tsp dried mango powder (amchur)
• ½ tsp chilli powder
• Salt to taste
For the topping:
• 5 tbsp chopped iceberg lettuce
• 10 tsp whisked curd (dahi)
• 5 tsp sweet chutney
• ½ tsp cumin seeds (jeera) powder
• 2½ tsp finely chopped coriander
Preparation
For the aloo stuffing:
• Heat oil in a broad non-stick pan, add the potatoes, mix gently and cook on a medium flame for five 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.
To prepare tacos:
• Fill a taco shell with one tablespoon of the iceberg lettuce and one tablespoon of the aloo stuffing evenly over it.
• Put two teaspoons of curds, one teaspoon of sweet chutney, half a teaspoon of coriander and one-fourth teaspoon of cumin seeds powder evenly over it.
• Repeat steps 1 and 2 to make four more tacos. Serve immediately.
