A Fusion Delight; Elevate Your Aloo Thepla With A Mexican Twist

Why not add a little twist to your everyday monotonous Theplas with a Mexican influence? It requires just a bit of effort, but in the end, you get your favourite Aloo Theplas with a Mexican twist, called Aloo Thepla Tacos. 

The ingredients below are for 9-11 tacos. It will take 40-50 minutes to prepare and another 40-50 minutes to cook.

Now, put on your apron and chef's hat. And start cooking!

Ingredients

For Thepla:

• 1 cup wheat flour
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp coriander-cumin powder
• Salt to taste
• 1/8 tsp hing
• 1.5 tbsp sesame seeds
• 1 tbsp yogurt
• 1 tbsp +1/2 tsp+ 1/4 cup vegetable/peanut oil; divided
• 1/3 -1/2 cup water

For Aloo (Potato) Filling:

• 6 medium gold potatoes boiled, peeled, and cut into cubes
• 2 tbsp vegetable/peanut oil
• 1/2 tsp mustard seeds
• 1 tsp sesame seeds
• 1 bay leaf
• 1 dried red chilli- deseeded and cut into half
• 1-2 tsp Salt as per taste
• 1/2 tsp turmeric
• 1.5 tsp red chilli powder
• 2 tsp coriander-cumin powder
• 1/8 tsp Hing
• 1/4-1/2 tsp Sugar
• 1 tsp lemon juice
• 3-4 tbsp Chopped coriander

For Yoghurt mixture:

• 3 tbsp Coriander chutney
• 1/2 cup tbsp Yogurt
• 2-2.5 tsp chilli Garlic sauce/chutney

For Assembly:

• Chundo/ Khaman- sweet and sour pickle
• Spicy achaar
• Ganthiya or sev or mixture
• Lime slices
• Fresh coriander leaves

Directions

For Theplas:

• In a mixing bowl or stand mixer add all the dry ingredients- flour, Turmeric, red chili powder, coriander cumin powder, Hing, sesame seeds, and salt and mix.
• Add yoghurt, 1 tbsp oil, and 1/3 cup water, and knead to make a soft dough.
• Add more water if needed.
• Cover the dough with any container and rest for a minimum of 30 minutes.
• Then add 1/2 tsp of oil and knead the dough again.
• Divide dough into equal portions, approx 24g per ball. Keep it covered.
• Using a rolling pin roll out each ball with a little wheat flour into a thin circle, about 3.5-4 inches.
• Heat a griddle/tawa till it’s hot.
• Place a round on the tawa and let one side cook. As you see some bubbles forming (which is a sign of it cooking) flip it over.
• Spread about 1 tsp of oil on top of the Theplas and make sure to get the rims as well.
• By the time you are done spreading oil you will probably see bubbles forming again, so flip it over.
• Spread about 1/2-1 tsp oil getting the rims as well. Let it cook for 5-10 seconds and your Theplas is ready.
• Keep it stacked in a roti/tortilla box or stack them up on foil paper.
• Repeat for all divisions and your Theplas are ready.

For Aloo/Potato Filling:

• In a pan on low- medium heat add oil.
• Once warm, add mustard seeds and let them crackle.
• Then add sesame seeds, bay leaf, and red chilli and mix
• Add the potatoes and mix well cooking it for 4-5 mins.
• Add spiced- turmeric, red chilli powder, Hing, coriander-cumin powder, and salt, and cook. Cook for about 7-10 mins mixing well. Some potatoes might get mushy and that’s good.
• Add sugar, lime juice, and chopped coriander leaves and mix.
• Turn the heat off, cover the pan and let it sit for 10 mins.
• The potatoes are ready. Heat again as needed.

For Yoghurt mixture:

• In a bowl mix yoghurt, coriander chutney, and chilli garlic sauce.

For Assembly:

• Slightly warm the Theplas and potato filling if needed.
• Spread a good amount of the yoghurt mixture on the Theplas, avoiding spreading it to the edges.
• Spread the potato filling in the middle.
• Top with 1-2 tsp Chundo and achaar over the filling.
• Crumble Gathiya over it. If not Gathiya, use sev.
• Place some coriander leaves on it.
• Squeeze lime over it and enjoy!

(Recipe credit: theglobalvegetarian.com)