Indian Potato Tacos
Indian Potato Tacos - crispy Indian style potato tacos made with mashed spicy potato filling and mexican style cheese. Serve these tacos with pico de gallo.
Servings: 4
Ingredients
- 2 small russet potato
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 ½ teaspoon red chili flakes
- 1 ½ teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon pickled jalapeno, finely chopped optional
- salt to taste
- 1 - 2 teaspoon lemon juice
- 2 tablespoon coriander leaves, finely chopped
- about 10 small corn tortillas
- Mexican style blended cheese, as needed
- Indian maggi sweet and spicy chili sauce as needed available in Indian stores
- 2 teaspoon oil to sauté the onion and bell pepper and more for pan frying the tacos
Instructions
Cooking the potato in the instant pot-
- Wash and scrub the potato and prick each potato with a fork about 2 to 3 times.
- Pour 1.5 cups of water into the instant pot and place the potato on a trivet.
- Close the lid and adjust the vent to sealing position. Pressure cook for 12 minutes. When the cook time ends, wait for ten minutes before you open the lid.
To make Indian Potato Tacos-
- Cook the potato till tender. Let cool a bit, remove the skin and mash them. I used instant pot to cook them.
- In a skillet heat oil and saute the onion and bell pepper till slightly soft. Sprinkle some salt while cooking.
- To a large bowl add the mashed potatoes, sauteed onion and bell pepper, red chili flakes, cumin powder, chaat masala, chopped pickled jalapeno (optional), salt, coriander leaves and lemon juice.
- Mix it well, taste and adjust the seasoning.
- Take a corn tortilla, spread a teaspoon of maggi sweet and spicy chili sauce, add some mexican style cheese on one side of the tortilla, some potato filling and finally top it with more cheese. Do not fold the corn tortilla, if not it will break.
- Heat a skillet and spread some oil. Place the prepared tortilla on the skillet and warm the tortilla for 20 seconds. Now fold the tortilla to half and pan fry on both sides till brown and crispy.
- Remove and serve the Indian style potato tacos with fresh pico de gallo.
To make Pico de Gallo -
- To a bowl add 2 finely chopped medium tomato, ½ cup finely chopped onion, 1 chopped jalapeno and a big handful of chopped cilantro.
- Add lime juice and salt and mix it well. Taste and adjust the seasoning.
Notes
Maggi sweet and spicy chili sauce can be found in Indian stores.
I used corn tortillas, but any other tortilla will equally work.