Tangy Aloo Tacos
Prep time
10 min
Cook Time
10 min
Total Time
20 min
Course :
Servings :
5
Author :
Munira Aslam
Description :
Ingredients
5 Taco Shells
10 Baby potatoes
2 tbsp all purpose flour (maida)
2 tbsp crushed Fennel seeds
Some Fresh rosemary (optional)
2 tbsp orange juice
Salt to taste
3 tbsp ketchup
1 tbsp chili garlic sauce
1 tbsp olive oil
To serve
1/2 cup hung curd
1/2 cup fresh pomegranate seeds
fresh coriander leaves for garnishing
Ingredients
To make potato filling
Boil baby potatoes peel it ,Season it with orange juice, fennel seeds ,rosemary and salt. keep potatoes soaked in this mixture for a while.
sprinkle all purpose flour evenly on potatoes and toss it well so all potatoes get coated well with it.
Take oil in a pan and shallow fry this battered potato until golden brown and crispy
In a bowl mix ketchup with chili garlic sauce and olive oil.
Next toss this fried potatoes in the sauce.
To Assemble tacos
Take a taco shell, first tangy potato filling followed with hung curd top it up with pomegranate seeds and coriander leaves.
Serve the tacos immediately with some green chatuney.
Munira Aslam
mealswithmemories@outlook.com