Aloo Kala Chana Taco Chaat
Papdi Chaat in Taco Style. Boiled potatoes and black chickpeas mix with boondi and sev topped with the sweet and spicy chutneys served in taco. Fusion recipe of Indian Papdi Chaat with Mexican Tacos.
Prep Time10 mins
taco bake time10 mins
Total Time10 mins
Servings: 4 people
- 8 Soft Tortillas(small size) or Taco shells
- 2 Boiled Potatoes medium
- 1/2 Cup Boiled Kale Chane
- 1/2 Cup Boondi
- Sev for garnish
- 1/2 Cup Chopped Onions
- 1 Cup Yogurt
- Green Chutney
- Tamarind Chutney
Pre-heat oven to 325F or 160C.
To bake the tortillas in form of taco shells, arrange on the inverted muffin tray. Brush with little oil. You can add very little salt and red chilli powder to it.
Bake tortillas for 8-10 minutes at 325F/160C. If you want crisp shell bake 2 minutes extra.Take care the edges don't burn.
Once done, take out the tortilla out of oven and keep aside.
Meanwhile prepare the aloo channa filing.
Roughly mash potatoes, add kale chana, onions chaat masala(or cumin+dry mango mix) , red chilli powder, onions and boondi.
Add sugar/honey and 1-2 tbsp of water to yogurt and beat lightly to make it smooth.
Stuff in the cooled taco and top it with yogurt, chutneys and sev. Serve immediately.
To make ahead filling mix potatoes with kale chan, chaat masala. Add salt, onions and boondi just before serving.
- Sev is chickpea fried noodles that are used as snack or topping in chaat dishes.
- Boondi is fried chickpea puffed balls, added to curd or some curries.
- Sev and Boondi are available at Indian Grocery stores.