Another Fusion appetizer for the holidays!! Instead of making Papdi from tortillas, I made tortillas cups and even better, they are baked not deep fried. I gave you two different option for Chaat filling. You can make Indian or Mexican style, or you can even mix & match!!
Indo-Mexican Papdi Chaat Cups
Course: AppetizersCuisine: Indian, Mexican4
servings40
minutes20
minutesINGREDIENTS
6 Large tortillas (each one makes 4 Cups)
- Indian filling
- Combine following ingredients in a bowl.
1/2 cup black chickpeas, boiled
1 cup boiled potato, diced small
1 serrano pepper, finely chopped
1 Tbsp lemon juice
1 tsp chaat masala powder
1/2 tsp chili powder
1 tsp cumin powder
2 Tbsp finely chopped cilantro
salt per taste
- Mexican Filling
- Combine following ingredients in a bowl.
1 cup black or pinto beans, drained and rinsed
1 avocado, diced
1/2 cup frozen corn, rinsed and patted dry
1 jalapenos, finely diced
1/4 cup onions, finely diced
1 tsp taco seasoning
1/2 tsp cumin powder
1/2 tsp chili powder
2 Tbsp lime juice
2 Tbsp cilantro, finely chopped
1/2 cup shredded Mexican blend cheeses
salt per taste
- Indian Toppings Options
green chutney
pomegranate arils
yogurt
sev & boondi
- Mexican Topping Options
pico de gallo
sour cream
INSTRUCTIONS
- Take 6 large flour tortillas(each one makes 4 cups)
- Pre-heat the oven to 350 degrees F and generously grease a muffin tin.
- Prepare the tortillas by cutting off the edges so that you have a large square and then cut those into 4 smaller squares.
- Gently tuck a tortilla square into each muffin tin.
- Lightly brush top of the edges of tortillas with the oil and bake for 6-7 minutes.
- Fill them with your choice of filling from above. Top with your desired toppings and enjoy!! You can even mix & match the fillings and topping!!
