Chole Tacos

Chole Tacos

बिना ओवन के छोले टाको (Chole Tacos) बनाएँ |

Chole Tacos – Mexican and Indian Fusion.

Learn how to make 2 types of Tacos with and without oven.and a few other tricks to make this a guilt-free eating experience.


Recipe's Secret


  • To make chole
  • 1 tbs oil (or Ghee).
  • 1 cup boiled chole (Chickpeas).
  • 2-3 boiled potatoes ready.
  • 4-5 garlic cloves finely chopped
    a small piece of ginger finely chopped.
  • 1 finely chopped onion.
  • Salt.
  • 2 tomatoes finely chopped.
  • 2 green chillis finely chopped.
  • 1/2 tsp Turmeric Powder (Haldi Powder).
  • 1.5 tsp Coriander seed powder (Dhaniya powder).
  • 1 tsp chole masala powder.
  • 1 tsp Kashmiri red chili powder
    water left from boiled chole.
  • Kasuri Methi (Dried Fenugreek Leaves).
  • Mint leaves (Pudina)

To make Taco Shells:

  • Half cooked Maida Roti (or Wheat Roti)
    Few drops of oil in pan.

Assembling Taco:

  • Salad leaves or cabbage leaves
    Mix of tomato ketchup and green mint coriander chutney.
  • Carrot chopped in julians
  • white and purple cabbage.
  • coriander leaves
    mint leaves
    grated cheese.


How to make?

  1. First we make chole.
  2. In a pan take 1 tbs oil.
  3. you can take ghee too.
  4. This is very basic chole.
  5. Keep 1 cup boiled chole and 2-3 boiled potatoes ready.
  6. Add 4-5 cloves of garlic finely chopped and a small piece of finely chopped ginger.
  7. Add 1 finely chopped onion.
  8. Add salt
  9. Wait till onions get golden brown.
  10. Add 2 tomatoes finely chopped.
  11. And add 2 green chillis finely chopped.
  12. Cover the pan let it get cooked for 5 min.
  13. Add 1/2 spoon Turmeric powder (Haldi).
  14. Add 1.5 tsp Coriander seed powder (Dhaniya powder).
  15. Add 1 tsp chole masala powder.
  16. Add 1 tsp kashmiri red chilli powder.
  17. Add some water in which chole were boiled so that masalas don’t get burnt.
  18. Add 1 cup boiled chole
  19. Add 2 boiled potatoes.
  20. Chopped Potatoes will help keep gravy dry.
  21. Add some water
  22. Cover the lead and cook for 7-8 min on medium flame.
  23. Keep mashing potatoes.
  24. Add kasuri methi and mint leaves.
  25. Turn off heat
  26. Cool down chole, don’t fill tacos till they become room temperature.
  27. Take half cooked Maida Roti.
  28. In a pan, take few drops of oil and place. 
  29. Cook till gets crispy.
  30. Maida roti is preferred to make crispy taco shells.
  31. Flip and immediately fold it with aluminium foil half round in between to. 
  32. This will form shape of a Taco shell.
  33. Keep pressing and cooking from all sides.
  34. Add few drops of oil when cooking from other side.
  35. Use fresh Roti (avoid old roti as it will tear apart).
  36. You can bake in oven too.
  37. Apply oil on top and fold into oven gril.
  38. Bake in pre-heated oven at 180 degree for 15 minutes.
  39. Taco shells are ready.
  40. Place salad leaves or cabbage leaves.
  41. Fill chole
    Drizzle mix of tomato ketchup and green mint coriander chutney.
  42. Fill carrot chopped in julians, onions, white and purple cabbage, coriander leaves, mint leaves and grated cheese.

Watch 2 Ways to Make Taco Shells at Home

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