Chana Masala Tacos with Mint Chutney

Chana Masala Tacos with Mint Chutney are a flavorful fusion of Indian and Mexican cuisines. These tacos are filled with spicy chana masala and topped with refreshing mint chutney, offering a unique and tasty twist to traditional tacos. Easy to make and customizable with various toppings, they are perfect for a delicious and satisfying meal.

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Course: Breakfast, Side Dish, Snack

Cuisine: asian

Keyword: Chana Masala Tacos with Mint Chutney

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Makes 8 tacos

Calories: 220kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For Chana Masala:

2 Cups Cooked chickpeas (or 1 can, drained and rinsed)
2 tbsp Oil
1 Large onion, finely chopped
2 Tomatoes, finely chopped
1 Green chili, finely chopped(optional)
1 tbsp Ginger-garlic paste
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Turmeric powder
1 tsp Garam masala
1 tsp Red chili powder (adjust to taste)
Salt to taste
Fresh cilantro, chopped(for garnish)

For Mint Chutney:

1 Cups Fresh mint leaves
1/2 Cups Fresh cilantro leaves
1 Green chili (optional)
1 tsp Cumin seeds
1 tbsp Lemon juice
Salt to taste
Water as needed

For Tacos:

8 Small tortillas or taco shells
Chopped lettuce
Diced onions
Diced tomatoes
Lemon wedges

Instructions

Instructions:

1. Prepare the Chana Masala:

Heat oil in a pan overmedium heat. Add cumin seeds and let them splutter.
Add chopped onions and cook until golden brown.
Add ginger-garlic paste and green chili (if using). Sauté for 2 minutes.
Add chopped tomatoes andcook until they soften and the oil separates.
Add coriander powder, cuminpowder, turmeric powder, red chili powder, and salt. Cook for a few minutesuntil the spices are well blended.
Add the cooked chickpeas and mix well. Let it cook for 10-15 minutes, stirring occasionally. Add a little water if the mixture becomes too dry.
Sprinkle garam masala and mix well. Cook for another 2 minutes.
Garnish with choppedcilantro and set aside.

2. Prepare the Mint Chutney:

In a blender, combine mintleaves, cilantro leaves, green chili, cumin seeds, lemon juice, and salt.
Add a little water andblend until smooth. Adjust the consistency with more water if needed.
Taste and adjust salt orlemon juice as required.

3. Assemble the Tacos:

Warm the tortillas or tacoshells according to package instructions.
Place a generous spoonfulof chana masala in each tortilla.
Top with chopped lettuce,diced onions, and diced tomatoes.
Drizzle with mint chutney.
Serve with lemon wedges on the side.

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