Mexican Style Tokri Chaat Recipe

Preparation time 10 minutes
Cooking time 15-20 minutes
Serving 2

For Salsa
4-5 fresh Green chillies, chopped ,
2 cloves Garlic, chopped ,
1 inch Ginger, chopped ,
1 medium Onion, chopped ,
1 medium Tomato, chopped ,
Salt to taste ,
1 tsp Sugar ,
2 tbsp Coriander leaves, chopped ,
¼ cup Tomato ketchup ,
¼ cup Sweet Corn kernels, boiled ,
¼ cup Rajma, boiled ,

For Tokri
2 Tortillas ,
Oil for frying ,

For Mexican Masala
4 tbsp Cumin seeds ,
2 tbsp Coriander seeds ,
4-5 Dry red chilli ,
1 tbsp dry Oregano ,
15-20 Black pepper cons ,
½ tsp Salt ,

For Frying
2 medium Potatoes, boiled & cubed ,
1 tsp Preparation Mexican Masala ,
1 Tortilla, cut in strips ,
1 tsp Preparation Mexican Masala ,

Other Ingredients
Curd ,
Lemon wedges ,
Fresh Coriander leaves 

See Recipe:

For Salsa
In a bowl, add green chilli, garlic, ginger, onion, tomato, salt to taste.
Add sugar, coriander leaves, tomato ketchup, sweet corn kernels, rajma and mix everything well.
Keep aside for future use.

For Tokri
Take a tortilla sheet and cut them thrice on equal distance and place in between two round spoons to give it a shape of a bowl then deep fry in hot oil on medium flame.
Until golden brown from all sides.
Onces it’s done keep aside for future use.

For Mexican Masala
In a pan, add cumin seeds, coriander seeds, dry red chilli, dry oregano, black peppercorns, salt and dry roast until fragrant.
Remove and let it cool down and grind it coarsely.
Keep aside for future use.

For Frying
Heat oil in a kadai, add the cube potato and fry on medium flame until nice crispy and golden brown from all the sides.
Remove in an absorbent paper .
Transfer it into a bowl, add prepared mexican masala mix it well.
Cut the tortilla into strips. Fry the strips on medium flame until nice crisp and golden in color.
Onces it’s done transfer it into a bowl sprinkle prepared masala mix it well and keep it aside for future use.

For Assembling
In a serving plate, firstly add prepared salsa, fried tokri on top of it.
Add curd, fried potato mixture, prepared salsa, curd, sprinkle some mexican masala.

Garnish it with lemon wedge and coriander leaves.

(Recipe By Chef Ranveer Brar)

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