Aloo Thepla Tacos
Aloo thepla tacos are a super delicious and unique way to combine two favorites- thepla and aloo sabzi but giving it a twist. Super soft thin theplas layered with a spicy garlic coriander yogurt mixture, then a simple potato filling, topped with chundo, spicy achaar, and crushed gathiya. It isn’t a fusion recipe since the ingredients are all used in Gujarati cooking but it’s a fun way to bring it all together and present it differently. Since it’s Cinco de Mayo and Mother’s day is right around the corner, this recipe is dedicated to my mother-in-law. This is her thepla and aloo sabzi recipe, I just put it all together. Honestly, we were so skeptical as to how it’ll all taste combined and it was SO good that I didn’t even wait to hear friends and family remarks. With one bite I knew this all put together is perfection and I was right, no one could stop eating it, even 3 of them per person weren’t enough! The chundo and achaar give a kick of spice and hint of sweetness, the gathiya gives a crunch, the yogurt mixture adds creaminess and we all love thepla and aloo anyway!
I kid you not, don’t knock it till you try this!! You are definitely going to make this more than once for sure. You can use store-bought components to make it easier, I highly recommend sticking to the recipe and making it at home.
Happy Cooking!
Servings: 9-11 tacos
Prep Time: 40-50 mins
Cooking Time: 40-50 mins
Total Time: 1.5-2 hours
Ingredients:
Thepla:
1 cup wheat flour
1/4 tsp turmeric
1/2 tsp red chili 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
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 chili- deseeded and cut into half
1-2 tsp Salt as per taste
1/2 tsp turmeric
1.5 tsp red chili 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
Yogurt mixture:
3 tbsp Corriander chutney
1/2 cup tbsp Yogurt
2-2.5 tsp chili Garlic sauce/chutney
Assembly:
Chundo/ Khaman- sweet and sour pickle
Spicy achaar
Ganthiya or sev or mixture
Lime slices
Fresh coriander leaves
Directions:
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 yogurt, 1 tbsp oil, and 1/3 cup water, and knead to make a soft dough.
Add more water if needed.
Cover dough with any container and rest for minimum of 30 mins.
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 little wheat flour into a thin circle, about 3.5-4 inch.
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 thepla 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 thepla 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.
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 chili and mix
Add the potatoes and mix well cooking it for 4-5 mins.
Add spiced- turmeric, red chili 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.
Yogurt mixture:
In a bowl mix yogurt, coriander chutney, and chili garlic sauce.
Assembly:
Slightly warm the theplas and potato filling if needed.
Spread a good amount of the yogurt mixture on the thepla, 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!
Note/Tips:
As the griddle/tawa gets oily u can reduce the quantity of oil. Make sure u spread oil on both sides and don’t leave the outside rim of the circle or it will get dry and won’t be soft.
You can use any thepla you like. Make sure they are super thin and soft.
If you want perfect rounds, use a cutter to cut perfect rounds.
Stick to this potato filling as it is simple and perfectly balances the toppings.
The mixture of chundo and spicy achaar is a perfect balance so use both.
Ideally use gathiya, the crunch from it is fantastic!
I used store-bought Chundo and homemade spicy achaar. You can do as you like!
You can make the components- thepla, aloo filling and yogurt mixture from before and keep. Warm as needed and assemble.
The recipe for the coriander chutney is here.
Recipe for the chili garlic sauce is here.
