Indian
Aloo Chapatti Tacos
$2
25 minsPrep
25 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
500Calories
13gProtein
24gFat
60gCarbs
3gSugar
5gFiber
480mgSodium
20mgChol
6gSat Fat
350mgPotassium
120mgCalcium
2mgIron
0.1mcgVitamin B12
8mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
vegetarian
Instructions
1
Knead whole wheat flour, salt, and water into a soft dough; rest for 15 minutes.
2
Divide into balls, roll into thin rotis/chapattis, and cook on a hot tawa with a little oil until lightly charred on both sides.
3
Melt butter or ghee in a pan, add minced garlic, and sauté until fragrant.
4
Stir in oregano/mixed herbs, chili flakes, and salt to make the garlic butter; set aside.
5
In another pan, heat a little oil and sauté mixed veggies and corn until just tender.
6
Add mashed potato, chilli flakes, mixed herbs, and salt; mix well to form the taco filling.
7
Sprinkle shredded cheese over the warm filling and let it melt slightly.
8
Brush each cooked chapatti generously with garlic butter.
9
Spoon the aloo-veggie-cheese filling onto the chapatti, fold like a taco, and garnish with fresh cilantro.
10
Serve warm as a snack or side dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/4 cup1/4 cup whole wheat flour
- 1/4 tsp1/4 tsp salt (dough)
- 1 1/2 tbsp1 1/2 tbsp water
- 3/4 tsp3/4 tsp oil (for cooking chapatti)
- 1/2 tbsp1/2 tbsp butter or ghee
- 1 clove1 clove garlic cloves, minced
- 1/4 tsp1/4 tsp dried oregano or mixed herbs
- 1/4 tsp1/4 tsp chili flakes
- 1 pinch1 pinch salt (garlic butter)
- 1/4 tbsp1/4 tbsp fresh cilantro, chopped
- 11 medium boiled potato, mashed
- 1/4 cup1/4 cup mixed vegetables (bell pepper, onion, cabbage)
- 1 tbsp1 tbsp corn kernels
- 1 tbsp1 tbsp shredded cheese
- 1/4 tsp1/4 tsp chili flakes (filling)
- 1/4 tsp1/4 tsp mixed herbs (filling)
- 1/4 tsp1/4 tsp salt (filling)
