Potato Chat Tacos
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An absolutely lip smacking dish serve this at your dinner parties or high tea parties or as an after school evening snack
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Ingredients
- 2 tablespoon finely chopped onions
- 1 cup boiled potato cubes
- 1 tablespoon finely chopped coriander
- 1/2 teaspoon chaat masala
- 1/8 teaspoon dried mango powder
- Salt
- 5 teaspoon whisked curds
- 1 teaspoon cumin seed
- 3 teaspoon sweet chutney
- For tacos shell
- 1 cup maize flour
- 1/2 cup plain flour
- 1 tablespoon oil
- 1/2 teaspoon carom seeds
- Salt
- Oil for deep frying
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Instructions
- Sieve the maize flour and plain flour together in a deep bowl.
- Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water.
- Divide the dough equal portions
- Roll out a portion into a circle using little plain flour for rolling and prick it with a fork
- Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides.
- Once it turns light brown, immediately shape it into a shell
- using a pair of tongs and a frying laddle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper
- Allow it to cool completely, store in an air-tight container and use as required.
- 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, 1/2 tsp of coriander and 1/4 tsp cumin seeds powder evenly over it.
- Repeat steps. Serve immediately.
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