Chatpata Aloo Chaat Taco Recipe With Healthy Salad

Chatpata Aloo Chaat Taco Recipe With Fresh Salad is a mix of two cuisines, where a spicy Indian chaat style filling of potatoes and peanuts is filled in mexican hard taco shell. 

This taco recipe is bursting with flavours with the fresh crunchy salad, chatpata aloo and peanuts , sour cream and spicy salsa, and with so many more textures you feel,when you take the first bite of this amazing combination. 

An absolutely lip smacking dish serve this at your dinner parties or high tea parties or as an after school evening snack. 

Serve Chatpata Aloo Chaat Taco Recipe along with Cucumber Honey Limeade Recipe, and complete this meal with a dessert of No Bake Oreo Chocolate Tart Recipe. 

How to make Chatpata Aloo Chaat Taco Recipe With Salad

1. To begin making the Chatpata Aloo Chaat Taco Recipe keep all the elements ready beforehand to assemble the tacos. 
2. Use the links to get the recipes so you can make them easily at home. The Taco shells you can either make at home or even buy a store bought taco shell.
3. Hard taco shells - The Homemade Hard Taco Shells Recipe
4. Summer salad - Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes
5. Homemade sour cream - Homemade Healthy Sour Cream Recipe
6. Homemade spicy mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa Recipe

For the Chatpata Peanut & Aloo Chaat

1. In a mixing bowl, combine the boiled potato cubes along with the roasted peanuts , chaat masala , cumin powder , red chilli powder,  amchur powder, salt and lemon juice. 
2. Toss the Aloo Chaat well and set aside. 
3. To assemble the Chatpata Aloo Chaat Taco, hold the tacos in your palms, making sure it is easy to add the fillings. 
4. First in put the summer salad right at the bottom and spread evenly. 
5. Next add a bed of the Chatpata Aloo Chaat , over this drizzle some homemade sour cream and homemade mexican salsa. 
6. Serve Chatpata Aloo Chaat Taco Recipe along with Cucumber Honey Limeade Recipe.

Ingredients

• 4 Hard taco shells
• 1/2 cup Summer Salad
• 1/4 cup Tomato Salsa
• 1/4 cup Sour cream

For the Chatpata Peanut & Aloo Chaat

• 2 Potatoes (Aloo) , boiled, peeled and cut into medium sized cubes
• 1/4 cup Roasted Peanuts (Moongphali)
• 1/2 teaspoon Chaat Masala Powder
• 1/2 teaspoon Cumin (Jeera) powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Amchur (Dry Mango Powder)
• Salt , to taste 
• 1/2 teaspoon Lemon juice

Chana Dal Vada Curry Recipe

Chana Dal vada Curry also known as the Masala Vada curry is a delicious South Indian curry made from masala vada cooked in tomato onion gravy.

Chana Dal Vada Curry is a delicious and one of the best side dish for Idli/Dosa/Chapati. This curry is mostly made in north eastern parts of Tamil Nadu. It is packed with proteins and the goodness of Indian spices.

Traditionally, this dish is made with deep-fried masala vadas. But, this one is made out of steamed vadas which is much simpler and healthier.

Serve Chana Dal Vada Curry along with Tawa Paratha, Palak Raita 

How to make Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe

1. To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours.
2. Once the dal is soaked, coarse grind chana dal with the ingredients for making the base (dry red chili, curry leaves, fennel seeds and salt). Just sprinkle water while grinding, the masala vada batter should be thick.
3. Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli. The steamed masala vada should be ready in 10-15 minutes.
4. Meantime, we can start making the curry. Heat oil in a heavy bottomed pan, add whole black pepper, cloves, bay leaf, cumin seeds, slit green chili, curry leaves and sliced onions. Make sure to remove few seeds from green chili if you want to make it less spicy.
5. Once the onion turn golden, add ginger garlic paste and chopped tomatoes. Let the tomatoes to become mushy.
6. Add all the masala powders - turmeric powder, red chili powder, coriander powder, kashmiri chili powder and salt. Let it cook for 2 to 3 minutes.
7. Add required water and let the Curry masala cook for a few minutes. Once the masala is cooked, crumble and add the steamed masala vada (from step 3).
8. Cover it with a lid and cook the Masala Vada Curry on a medium flame. The curry will absorb all the water and become thick. This will take around 5 to 7 minutes.
9. Finally add chopped mint leaves, coriander leaves and ghee. Give the Masala Vada Curry a stir and serve.
10. Serve Chana Dal Vada Curry along with Tawa Paratha, Palak Raita 

Ingredients

To make the base for the curry

• 1/2 cup Chana dal (Bengal Gram Dal)
• 1 Dry red chilli
• 5 Curry leaves
• 1/2 teaspoon Fennel seeds (Saunf)

To make the curry

• 2 teaspoons Cooking oil
• 1 teaspoon Ghee , adjustable
• 2 Cloves (Laung)
• 2 Whole Black Pepper Corns
• 1/2 teaspoon Cumin (Jeera) seeds
• 1 Bay leaf (tej patta)
• 1 Green Chilli , slit
• 5 Curry leaves
• 1 Onion , sliced
• Ginger Garlic Paste , as required
• 3 Tomatoes , chopped
• 1/4 Turmeric powder (Haldi)
• 1/2 Red chilli powder
• 1 Coriander (Dhania) Powder
• 1/2 Kashmiri red chilli powder
• Salt , to taste
• 7 Mint Leaves (Pudina)
• Coriander (Dhania) Leaves , chopped, as required