Chole Taco

I think Mexican food is my newest obsession, You won't believe that I ate the amount of guacamole which I haven't eaten in my entire life till now. I am just in love with guacamole and I even shared the recipe with many of my friends and it's very healthy too. 

So with Mexican food obsession, I thought of experimenting with Mexican dishes with Indian taste and flavors and then this recipe is the outcome of that though and I am very happy with the result and thought of sharing with you all. Personally, I am not a big fan of tacos but with chole filling just loved it.

I have used chole with a hint of green chutney to give it a bit tangy chatpata taste. You can add whatever chutney you like and whatever shredded veggies you like. I have used cabbage and carrot, Julien, here.

I haven't used readymade tacos, I tried making it at home without mold without deep frying tacos and the detailed recipe of making homemade taco shells without mold and without frying is explained below.

Experiment with the taste and flavor. here is my way of Mexican tacos with Indian chole filling 

Finally, I  request you to check my other related   Mexican Indian Fusion Collection with this post of Chole Taco recipe. it includes  Roti Taco,  Maggi Quesadilla, Bread Taco. In addition, I would like to highlight my other recipes collection like, 

• Idli Collection 

•  Party Starter Collection

•  Healthy Breakfast Collection

• Leftover Roti Recipe Collection
  

PREP TIME:             10 MINUTES 
COOK TIME:30 MINUTES
TOTAL TIME: 40 MINUTES 
SERVINGS:    4
AUTHOR: CUISINE CULTURE 
COURSE: snack/dinner
KEYWORD: chole taco

Ingredients

1 tbsp oil 

1 cup boiled chole

2 boiled potato,chopped(optional)

4-5 cloves of garlic, finely chopped

1-inch ginger, finely chopped

1 onion, finely chopped

2 tomatoes, finely chopped

2 green chilies, finely chopped

1/2 teaspoon turmeric powder

1.5 tbsp coriander powder

1 tbsp chole masala powder

1 tbsp Kashmiri red chili powder

salt to taste

1/2 teaspoon mango powder

3-4 half-cooked Maida(plain flour) roti

Some salad leaves(lettuce) or cabbage leaves.

2 tbsp mix of green mint coriander chutney and tomato ketchup

some carrot chopped in Julians

cabbage chopped in Julians

sliced onion

Instruction

1 - Heat oil in a pan, add chopped ginger and garlic, saute until garlic starts changing color.

2 - Add chopped onion and salt, cook until onion turn golden brown in color.

3 - Add chopped tomatoes and green chili, cover the pan and let it cook for 5 minutes on medium flame.

4 - Now add turmeric powder, coriander powder, chole masala, Kashmiri red chili powder, and some water(use the same water in which chole were boiled)to save masalas from burning.

5 - Add boiled chole and boiled potatos.potatoes will help to keep the gravy dry.

6 - Add some water, cover, and cook for 7-8 minutes on medium flame.

7 - Open the lid and keep mashing the potatoes until you get thick dry chole. We don't need gravy for this recipe.

8 - Add mango powder, mix, and turn off the flame. let it cool down, don't fill in tacos till they come to room temperature.

9 - In a pan, place a few drops of oil and place half-cooked maida roti. cook till gets crispy. maida roti is prepared to make taco shells

10 -Flip it immediately and fold it with aluminum foil half-round in between, this will form the shape of the taco shell. Refer to the below picture.

11 - Keep pressing and cooking from all sides. add few more drops of oil when cooking other side.

12 - You can bake taco shells in the oven as well, apply oil on top of roti and fold into oven grill as below in the picture.Bake in a preheated oven at 180 degrees for 15 minutes. Baked taco shells are ready.

Assembling

1 - Place salad leaves on the bottom of the taco shell, fill with chole over leaves.

2 - Drizzle mix of tomato and coriander chutney.

3 - Fill carrot, onion, and cabbage juliens .

4 - Garnish with some onion greens and coriander leaves.

Tips

1 - I have made very simple chole for this recipe, if you have some leftover Pindi chole, you can definitely make with that, make sure chole are thick and dry else it will make taco shell soggy and wet, which will taste good while eating.

2 - Here in this recipe, adding boiled potatoes is completely optional, I have added it to make chole dry and thick, you can skip adding if you don't want.

3 - You can use a readymade tortilla or can make fresh maida roti to make taco shells. Use fresh roti else it will tear apart.

4 - If you don't have any salad leaves available, simply use cabbage and place it on the bottom.

5 - Do not throw the water, chole are boiled in. Use this water(instead of using plain water)  during the cooking process of chole

6 - You can make taco shell using wheat flour roti to make it healthier , I have maida roti cause it gets crisp.

Did you try this recipe?

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