Potato chat tacos

Name: Potato chat tacos
Cuisine: Kenyan
Ingredients: 2 Medium potatoes; 1/4 Cup Green Chutney; 1 Teaspoon Chaat Masala; 1/2 Cup Yoghurt/Curd; 1/4 Teaspoon salt; 1/2 Teaspoon sugar; 1/2 Teaspoon roasted cumin powder; 1/3 Cup Sweet Tamarind Chutney; 1/2 Teaspoon red chilli powder; 1/2 Cup Sev; For taco shells; 1 cup Yellow Corn meal flour; 1/2 cup All Purpose Flour; 1 tbsp methi leaves; 1/4 cup Cooking oil; to taste Salt,

Bhumika Gandhi @cook_9755604

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Bhumika Gandhi @cook_9755604

#foodphotographychallenge
#4weekschallenge

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Ingredients

2Medium potatoes
1/4 CupGreen Chutney
1 TeaspoonChaat Masala
1/2 CupYoghurt/Curd
1/4 Teaspoonsalt
1/2 Teaspoonsugar
1/2 Teaspoonroasted cumin powder
1/3 CupSweet Tamarind Chutney
1/2 Teaspoonred chilli powder
1/2 CupSev
For taco shells
1 cupYellow Corn meal flour
1/2 cupAll Purpose Flour
1 tbspmethi leaves
1/4 cupCooking oil
to tasteSalt,

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Steps

1

First we make taco shells we will first preheat oven to 180 C
2

Sieve the yellow corn atta flour, maida and salt together in a bowl. Add oil, methi leaves and little warm water at a time and knead into a stiff dough.
3

Divide the dough into equal portions.
4

Roll out a portion into a circle by dusting in maida while rolling.
5

Next drape the corn taco on the baking grill rack.
6

Bake for 10 to 15 minutes until you see the taco are crispy and lightly browned.
7

Once done, remove the Hard Taco Shells from the oven and allow it to cool completely
8

Boil the potatoes until fork tender. Peel, dice and mix the hot potatoes with the green chutney, add the chaat masala
9

Whisk the yogurt with the spices
10

To serve, stuff each taco with some of the potatoes, top with a each of the spiced yoghurt and tamarind chutney. Sprinkle the sev on top
11

Ready to serve. Enjoy 😋😋