Chatpati Taco Chaat
(Makes 12, 4 servings)
- From each tortilla, cut out two 3" circles using a cookie cutter or sharp-edged metal bowl. Prick the circles all over on both sides to keep them from puffing up while frying. Fold the cutouts over, keeping them in place with a fork while you heat up about an inch of oil for deep frying.
- Place a folded tortilla gently in the oil and keep it folded with a fork or ladle while the bottom crisps up. Once the bottom is brown, turn the tortilla over and fry the other side. Drain on a paper towel, using a wad of foil to help keep the taco shape. Repeat with the remaining tortillas, one at a time. These can be fried ahead of time and stored in a zip top baggie.
- Boil the potatoes until fork tender. Peel, dice and mix the hot potatoes with the green chutney, add the chaat masala. Whisk the yogurt with the spices. To serve, stuff each taco with some of the potatoes, top with a dollop each of the spiced yoghurt and tamarind chutney. Sprinkle the sev on top and add a crunchy Kurkure/Cheetos for a final flourish. More yoghurt, chutneys and the crunchy toppings can be served alongside for the Nostalgic NRIs to add as their palates desire.
Our Chatpati Taco Chaat is spicing up things over at -