Aloo Chaat Tacos

Tarla.Dalal's picture

Nov. 19, 2018

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. The spice levels can generally be altered according to your taste.
Serve this easy-to-make starter at your next party, and watch your guests marvel at the desi taco creation!


For the aloo stuffing:
Oil 2 Teaspoon
Boiled potato cubes 1 Cup (16 tbs)
Finely chopped onions 2 Tablespoon
Finely chopped coriander 1 Tablespoon (dhania)
Chaat masala 1/2 Teaspoon
Dried mango powder 1/8 Teaspoon (amchur)
Chilli powder 1/2 Teaspoon
Salt To Taste
For topping:
Chopped iceberg lettuce 5 Tablespoon
Whisked curd 10 Teaspoon (dahi)
Sweet chutney 5 Teaspoon
Cumin powder 1/2 Teaspoon (jeera)
Finely chopped coriander 2 1/2 Teaspoon
Taco shells 5




1. 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.

2. Combine the potatoes, onions, coriander, chaat masala, dried mango powder, chili powder and salt in a deep bowl and toss well. Keep aside.



1. Fill a taco shell with 1 tbsp of the iceberg lettuce and 1 tbsp of the aloo stuffing evenly over it.

2. Put 2 tsp of curds, 1 tsp of sweet chutney, ½ tsp of coriander and ¼ tsp cumin seeds powder evenly over it.

3. Repeat steps 1 and 2 to make 4 more tacos.


4. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 5