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!IngredientsFor Thepla:1 cup wheat flour1/4 tsp turmeric1/2 tsp red chilli powder1 tsp coriander-cumin powderSalt to taste1/8 tsp hing1.5 tbsp sesame seeds1 tbsp yogurt1 tbsp +1/2 tsp+ 1/4 cup vegetable/peanut oil; divided1/3 -1/2 cup water For Aloo (Potato) Filling:6 medium gold potatoes boiled, peeled, and cut into cubes2 tbsp vegetable/peanut oil1/2 tsp mustard seeds1 tsp sesame seeds1 bay leaf1 dried red chilli- deseeded and cut into half1-2 tsp Salt as per taste1/2 tsp turmeric1.5 tsp red chilli powder2 tsp coriander-cumin powder1/8 tsp Hing1/4-1/2 tsp Sugar1 tsp lemon juice3-4 tbsp Chopped coriander For Yoghurt mixture:3 tbsp Coriander chutney1/2 cup tbsp Yogurt2-2.5 tsp chilli Garlic sauce/chutney For Assembly:Chundo/ Khaman- sweet and sour pickleSpicy achaarGanthiya or sev or mixtureLime slicesFresh coriander leaves(Aloo Thepla Tacos. Photo: theglobalvegetarian.com)DirectionsFor 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 mixAdd 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)

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

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

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