Smashed Aloo Tikki Tacos

By Priyansh Parekh

These smashed aloo tikki tacos bring together spiced, crispy potatoes and a bright, herby coriander chutney for a fresh, plant-forward twist on a comfort classic. Tucked into warm tortillas with crunchy lettuce and tangy pickled onions, they’re vibrant, satisfying, and perfect for an easy weeknight meal or casual gathering.

YIELDS: 5 tacos

COOK TIME: 20 min

PREP TIME: 15 min

Back to all recipes

INGREDIENTS

Potato Taco:

  • 2 potatoes boiled, peeled, and mashed
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • 2 tsp garam masala
  • 2 tsp chili powder
  • 1 tsp turmeric
  • Salt to taste
  • 5 flour tortillas (or gluten-free tortillas)
  • oil for toasting – enough to coat your pan
  • pickled onions to taste
  • chopped lettuce to top the tacos

 

Coriander Chutney:

  • 1 cup fresh coriander
  • 1 cup fresh mint
  • 3 tbsp unsweetened vegan yogurt
  • 1/2 tbsp lemon juice
  • 1 tsp chaat masala (optional)
  • Salt to taste
  • Water – to adjust consistency


RECIPE

  1. Mash the boiled, peeled potatoes and mix in the spice blend until fully combined.
  2. Press the potato mixture into tortillas and toast in a warm pan with oil on both sides until golden and crisp.
  3. Blend all coriander chutney ingredients until smooth, adding water as needed to reach your desired consistency.
  4. Assemble the tacos with lettuce, pickled onions, and a generous drizzle of chutney on top.