Easy Baked Taco Chaat Cups
These Easy Baked Taco Chaat Cups are the perfect fusion recipe of what is independently a popular Pakistani and Mexican street food
Servings: 12 taco cups
Calories: 69kcal
Equipment
- 1 biscuit cutter {SEE NOTES}
- 1 muffin tin {SEE NOTES}
Ingredients
Taco Cups
- 4 soft flour tortillas
- non stick cooking spray
Chana Chaat
- 1 15 oz can chickpeas {garbanzo peas}
- 1 red potato {medium}
- 1 roma tomato {medium}
- 1 green onion
- ½ serrano chili
- 1 tsp chaat masala {SEE NOTES}
- 2 tbsp tamarind chutney {SEE NOTES}
Boondi Raita
- ½ cup plain full fat yogurt
- ⅛ cup milk
- 1 tbsp sugar
- ½ tsp chaat masala {SEE NOTES}
- ⅛ cup boondi
Toppings & Garnishes
- ½ cup pomegranate seeds
- ¼ cup cilantro microgreens
Instructions
Taco Cups
- Preheat your oven to 375° F.
- Cut 3 rounds from each tortilla using your biscuit cutter.
- Generously spray both sides of each round with the non stick spray.
- Place each round in a muffin cup and press down so it forms a shallow cup.
- Bake the taco cups in the oven for 10 minutes, remove and cool completely before filling.
Chana Chaat
- Boil the potato till it is cooked through but firm {about 20 minutes}.
- Peel and dice the potato.
- Drain and rinse the chickpeas.
- Dice the tomato.
- Finely chop the green onion, both the white and green part.
- Chop the serrano chili and deseed it if you prefer your chaat to be less spicy.
- Mix all of the above and add in the chaat masala and tamarind chutney and set aside.
Boondi Raita
- Beat the yogurt and milk together till you have a smooth mixture.
- Add in the sugar and chaat masala and mix in.
- Add in the boondi directly from the packet to the yogurt and stir in {it will soften as it absorbs the liquid}.
Assembling The Taco Chaat Cups
- Place your baked and cooled Taco Cups on a serving dish.
- Add in about 1 tbsp of the Chana Chaat in each cup.
- Top the Chaat with 1 tsp of the Boondi Raita.
- Place a dollop of the tamarind chutney on top of the Raita.
- Sprinkle some pomegranate seeds on top.
- Place a sprig of cilantro microgreens and serve.
Notes
Biscuit Cutter - I use a 3 ¼ inch round biscuit cutter. You can use a larger one if you want slightly deeper bowls, however I feel that these make the perfect bite sized canapes. Round cookie cutters also work, but biscuit cutters have serrated edges, which make the appetizers look beautiful, so I prefer them.
Muffin Tin - I use a nonstick muffin tin with 12 muffin cups in it. The nonstick makes it very easy for the cups to slide right out once they're done.
Chaat Masala - Chaat masala is essential to any good chaat but has a funky smell that takes getting used to. This is due to the black salt it contains. Once you get past the smell however, it's an addictive spice! If you find the smell bothersome, you can start off with a smaller amount till your palate adjusts. Similarly, if you're a chaat masala fan and like your chaat spicy and well seasoned you may want to add a little extra to your mixture.
Tamarind Chutney - Because I love tamarind chutney, I add it to the Chaat and then again on top. Just like the chaat masala, this can be adjusted to suit personal tastes.
Nutrition
Serving: 1taco cup | Calories: 69kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 79mg | Potassium: 166mg | Fiber: 1g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg