Try The Indian Version Of Mexican Taco

Street food is the lifeline of every city. Wherever you go, it is the food especially street food which recognizes the country or place. It tells so much about the food culture, local and their cooking method. The taco chaat is one among them.

India is known for its delicious street food and so is Mexico. Both Indian and Mexican cuisines are incredibly famous and most preferred, and when dishes of both countries are combined, it becomes relishing and different.

So, let’s make a fusion dish with Mexican taco and Indian chaat. Taco is a Mexican street food that was brought by Spanish people to Mexico; it is a half-folded tortilla and topped with a filling.

It can be made with a variety of fillings, and it is topped with Guacamole or cream. Whereas chaat is Indian street food, originated from the Uttar Pradesh state of India. It is a savoury snack, which is made with potato pieces, puffed rice, curd, chutney and chopped onion, tomato and chillies.

There are enormous varieties of chaat, and their ingredients also vary from each other. In this dish, the Mexican taco is filled with Indian chaat and then garnished with curd and chutney. Make this unique chaat at home with this taco chaat recipe.

Per serving contains 203 kcal

• Carbohydrates 92g
• Proteins 32g
• Fat 81g

Ingredients

For Taco Shells

• 1.5 cups wheat flour
• 2 tbsp suji (semolina)
• 1 tbsp coriander powder
• ¼ tsp carom seeds
• 1 tbsp red chilli powder
•  Water as required
• 1 tsp turmeric powder
• Oil for frying
• 1 tbsp fresh coriander, chopped
•  2 tbsp ghee
• 1 tsp salt

For Chaat

• ½ cup potatoes, boiled, diced
• ¼ cup tomatoes, chopped
• Take ¼ cup boiled corns
• ¼ cup pomegranate seeds
• ¼ cup oats (toasted)
• 2 tbsp masala chana dal
• 1 tbsp green chillies, chopped
• 5-6 tbsp jaggery, date & tamarind chutney
• 2 tbsp spicy mint chutney
• 1 tsp lemon juice
• Curd whisked
• Sev
• Fresh coriander leaves, chopped
• Chaat masala to taste

Method

For Taco Shells

1. In a mixing bowl, add wheat flour, suji, Ghee and mix well.
2. Add salt, red chilli powder, turmeric powder, coriander powder, carom seeds, chopped coriander leaves, mix well.
3. Add water and knead tight dough. Cover with a wet cloth and rest for 30 minutes.
4. Now divide it into equal dough balls and take a ball and flatten it with your hands and roll it into a thin chapatti.
5. Use a cookie cutter to cut into mini circles and prick it with a fork.
6. Heat oil in a wok and deep fry the mini-disk on low flame, and while frying the shell, fold the disc into the half with the help of a tong.
7. Fry the shells until golden brown and crisp.
8. Transfer it on tissue paper. Let it cool and keep it aside for future use.

The delightful taco chaat is ready to serve.