Tortilla Chaat - Indian Snack



Today is perfect for sharing this fabulous recipe with you all. I actually created and tested this about over a year ago but didn't get the chance to share it with anyone. As with any types of chaat, the process can seem quite lengthy. But if you know your chaat then that's the easy part. WHAT IS A CHAAT?

Chaat is a savoury snack usually served with different components, has so many variations and a traditional street food in the sub-Continent. It's unique flavour is the tangy, sour, hot and crunchy. It usually has a base of boiled potatoes, chickpeas, vegetable samosa, chopped onions, tomatoes; drizzled with yogurt sauce and tamarind sauce then topped with flaky crispy bits to add a CRUNCH. Yup, thats the whole of indian flavour in one snack.

So back to my tortilla snack, the concept is the same, all the above flavours, but the base is made from tortilla wraps (tortilla cups).

The whole recipe may be daunting but try making the tortilla cups and add your own bits of goodness in there.

Remember guys, Tortilla Chaat; You saw it here first.


RECIPE FOR TORTILLA CHAAT


Makes 12 tortilla cups

3 large wheat tortillas ( cut into 4 long strips) 1 tin chickpeas 2 medium boiled potatoes (diced) 1 tomato (diced) 1 small red onion diced 1/2 tsp cumin powder 1/2 tsp coriander powder 1/4 tsp chilli powder Salt to taste 4 tbsp vegetable oil Chaat masala


METHOD FOR THE CHICKPEAS 1. Heat oil In a frying add the chickpeas and the spices (cumin powder, coriander and chilli powder). 2. Fry for 5-7 minutes. 3. Take off the heat.


METHOD FOR THE TORTILLA CUPS 1. Turn on the oven at 180 degrees C. 2. Take one tortilla wrap and cut into 4 long strips, cut each strips into 3 squares. 3. Take a cupcake tin and place two of the tortilla squares to form a case. 4. Place the tray in the oven and bake for 15 minutes until they turn golden brown, crispy and slightly hard. 5. Allow them too cool.


INGREDIENTS FOR THE YOGURT CHUTNEY 1 cup greek or natural yogurt 1 tsp mint sauce Handful coriander 1/4 red onion, chuck into chunks 2 green chillies 4-5 tbsp water Salt to taste


METHOD FOR YOGURT CHUTNEY 1. Blitz all the ingredients in a mini chopper, pour in a bowl and reserve.


INGREDIENTS FOR TAMARIND SAUCE

1 tbsp tamarind pulp soaked in half cup hot water 1 tbsp chilli sauce 1 tsp sugar Salt

METHOD FOR TAMARIND SAUCE 1. Once the tamarind is nice and soft, take the seed out and mix well with the water content. 2. Add the remaining ingredients and reserve.


HOW TO PUT IT ALL TOGETHER: 1. The cases need to be room temperature when filling them with the chaat, otherwise it will go soggy. And fill them up just before serving. 2. Add the chana, the boiled potatoes, onions, tomatoes, place a dollop of yogurt sauce first, the drizzle the tamarind sauce. 3. Then sprinkle some chat masala. 4. Eat the tortilla chaat like you would eat golgappas. 5. Enjoy!



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