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

  1. To make potato filling
  2. Boil baby potatoes peel it ,Season it with orange juice, fennel seeds ,rosemary and salt. keep potatoes soaked in this mixture for a while.
  3. sprinkle all purpose flour evenly on potatoes and toss it well so all potatoes get coated well with it.
  4. Take oil in a pan and shallow fry this battered potato until golden brown and crispy
  5. In a bowl mix ketchup with chili garlic sauce and olive oil.
  6. Next toss this fried potatoes in the sauce.
  7. To Assemble tacos
  8. Take a taco shell, first tangy potato filling followed with hung curd  top it up with pomegranate seeds and coriander leaves.
  9. Serve the tacos immediately with some green chatuney.

 

 

 

Munira Aslam
mealswithmemories@outlook.com