Follow these steps for perfect results
Whole Wheat Flour Tortilla
store bought or homemade
Onion
thinly sliced lengthwise
Cherry tomatoes
halved
Purple cabbage
shredded
Coriander (Dhania) Leaves
finely chopped
Potatoes (Aloo)
cubed with skin
Turmeric powder (Haldi)
Kashmiri Red Chilli Powder
Cumin powder (Jeera)
Coriander Powder (Dhania)
Garlic powder
Salt
to taste
Mustard oil
Mustard seeds
Fennel seeds (Saunf)
Ajwain (Carom seeds)
Cheddar cheese
grated/melted
Lemons
cut into wedges
Prepare all ingredients.
Heat oil in a kadai on medium heat.
Add mustard seeds, fennel seeds, and carom seeds; sizzle.
Add boiled potatoes.
Add turmeric powder, chili powder, coriander powder, cumin powder, garlic powder, and salt.
Stir to coat potatoes with spices.
Roast potatoes over medium-high heat for 15 minutes, stirring occasionally.
Remove from heat.
Assemble tacos: tortilla, cabbage, onions, cilantro.
Add roasted achari aloo.
Arrange cherry tomatoes and sprinkle cheese.
Serve with lemon slices.
Expert advice for the best results
Adjust spice levels to your preference.
Roast potatoes until slightly browned for added flavor.
Add a dollop of yogurt or sour cream for extra creaminess.
Everything you need to know before you start
15 mins
Achaari aloo can be made a day ahead.
Garnish with fresh cilantro and a lemon wedge.
Serve with a side of Mexican rice.
Serve with a dollop of sour cream or Greek yogurt.
Pairs well with the spice and acidity.
compliments the spices
Discover the story behind this recipe
A creative blend of Indian and Mexican flavors.
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