These Bhel Boats are a fun and delicious twist on traditional Indian bhel puri. Crispy soft taco boats are filled with a flavourful mixture of potatoes and chickpeas, then topped with tangy green chutney, sweet date and tamarind chutney, crunchy sev and juicy pomegranate seeds. They are colourful, full of flavour and wonderfully crunchy, making them perfect for parties, family gatherings or as a tasty evening snack. Best of all, they are easy to prepare and can be customised to suit your taste.
taco boats used for filling bhel ingredients
Jump to Recipe
Ingredients:
- Chick peas and potato curry – Recipe here
- Sev noodles – Can use ready made or Recipe here
- 1 large onion grated finely
- 1 cup fresh pomegranate seeds
- 4-5 tbls green chutney- Recipe here
- 4-5tbs tamarind and dates chutney- Recipe here
- Fresh lemon to taste
Method:
1. Make the chick peas and potato curry. Make it hot and spicy as well as sweet and sour.
2. Heat the soft tacos in the oven for 10-12 minutes at 180 degrees C. (gas mark 4 or 350 degrees F. Make sure that the tacos are crunchy.
chick peas and potato curry
3. Fill the tacos to your taste. I added the chick pea and potato curry, topped it with the green coriander chutney, dates and tamarind chutney, sev noodles, grated onions, pomegranate seeds and lemon to taste. The crunchy tacos with the spicy fillings make a perfect snack.
Serving suggestion
Simple but tasty!! You can use just boiled chick peas and potatoes and top these with sev noodles, date and tamarind chutney or coriander chutney too.
So who loves making bhel using baked beans?
How do you eat your taco boats?
Bhel Boats using Soft Tacos
Ingredients
- Chick peas and potato curry – Recipe here
- Sev noodles – Can use ready made or Recipe here
- 1 large onion grated finely
- 1 cup fresh pomegranate seeds
- 4-5 tbls green chutney- Recipe here
- 4-5 tbs tamarind and dates chutney- Recipe here
- Fresh lemon to taste
Instructions
- Make the chick peas and potato curry. Make it hot and spicy as well as sweet and sour.
- Heat the soft tacos in the oven for 10-12 minutes at 180 degrees C. (gas mark 4 or 350 degrees F. Make sure that the tacos are crunchy.
- Fill the tacos to your taste. I added the chick pea and potato curry, topped it with the green coriander chutney, dates and tamarind chutney, sev noodles, grated onions, pomegranate seeds and lemon to taste. The crunchy tacos with the spicy fillings make a perfect snack.
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