Saturday, February 27, 2021
ADVT 
Appetisers

Aloo Chaat Tacos

BY Chef Tarla Dalal, 02 Dec, 2020
  • Aloo Chaat Tacos

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.

 

READ OUR ONLINE ISSUE!

 

 
 
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.
 
 
 

MORE Appetisers ARTICLES

Vera

In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences 

Vera

Kumbh Kaali Mirch

Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.

Kumbh Kaali Mirch

Paneer Tikka

Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.

Paneer Tikka

Grilled Zucchini

Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values. 

Grilled Zucchini

Sweet & Spicy Bhartha with Eggplant Tempakora Chips

Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

Sweet & Spicy Bhartha with Eggplant Tempakora Chips

Spice Roasted Gobi Pekoras with Chili-Mint Coconut Raita

Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

Spice Roasted Gobi Pekoras with Chili-Mint Coconut Raita