Masala Potato Taquitos
These taquitos are filled with Indian-spiced potatoes subji and baked until crispy. They are topped with thinly shredded lettuce, mango salsa and a creamy spicy jalapenos cilantro sauce and cotija cheese.
Ingredients
Potato Filling/Subji
- 4 potatoes boiled
- 1 tbsp oil + more for brushing the tortillas
- ¼ tsp cumin seeds
- Small pinch of asafetida
- 1 green chili chopped
- 1 inch ginger grated
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- 1 tsp coriander-cumin powder
- Salt to taste
Other ingredients
- Tortillas
- Thinly shredded purple cabbage iceberg Lettuce or romaine lettuce
- Cotija cheese
- Cilantro garnish
- Lemon wedges
Jalapeno Cilantro Sauce
- 1/2 cup sour cream or crème fraiche
- 1 jalapeno chopped
- 1 cup cilantro
- Salt to taste
- 1 tsp lemon juice
Mango Salsa
- 1 cup small mango chopped
- ¼ cup red onions chopped
- ¼ cup bell pepper
- ¼ cup tomatoes chopped
- ½ - 1 jalapeno chopped
- 2 tbsp cilantro chopped
- 1 tbsp lemon juice
- Salt to taste
- ¼ tsp roasted cumin powder
- Sprinkle chaat masala optional
Instructions
Mango Salsa
- Combine all the chopped vegetables in a mixing bowl, add the rest of the ingredients and give it a good toss.
Jalapeno Cilantro Sauce
- Blitz all the ingredients in a blender until combined. Remove it in a squeeze bottle or a bowl. (if you have cilantro chutney, just mix some into sour cream and check for seasonings).
Suki Bhaji/Potato Filling
- Boil the potatoes. In a pan on medium heat, add cumin seeds, once they splutter add asafetida and green chilies, ginger. Toss and add boiled potatoes. Smash the potatoes, with the back of the spoon.
- Add all the spices like turmeric, red chili powder, garam masala, coriander-cumin powder and salt to season.
- Mix everything and then turn off the heat.
Assembly
- Preheat the oven to 425 degrees F.
- Warm the tortillas in a small skillet or in the microwave covered with a damp dish towel or paper towel. (This step helps them become slightly soft and it is easier to roll them).
- Take each tortilla, oil them using a brush on one side, flip so the oiled side is on the bottom, add a bit of filling, roll like a cigar and place seam side down on an oiled baking sheet, repeat until you have used all the filling with remaining tortillas.
- Bake for 10-11 minutes, then flip them over, bake for another 10 minutes. Then remove from the oven and let them cool slightly.
- Place the baked taquitos on a platter, top with the lettuce, mango salsa, jalapeno sour cream sauce, cilantro and cotija all over the top and serve immediately with some chilled jarritos.