Chana Masala Tacos
Estimated Time: 20 min
Serves 3
A clever fusion of Indian and Mexican traditions these Chana Masala Naan Tacos are filled with spiced chickpeas and fragrant tomato-onion masala and tucked into warm, toasted naan "taco shells." Perfect for a flavorful vegetarian meal or a fun party twist.
Add to List
Added
Print Recipe
Share Recipe
Cooking Instructions
-
STEP 1
Prepare the Naan: Preheat oven to 400°. Remove 1-2 pieces of Naan from the bag and glaze with ghee to enhance taste. Heat in oven for 2-2 1/2 minutes, until golden brown and crisp. Cut into halves or quarters. For a taco shape, fold the warm naan halves or quarters into a U-shape while hot, or use a taco rack if you have one. Set aside.
-
STEP 2
Prepare the Chickpea Masala: Open your Deep Indian Kitchen Chickpea Masala. Puncture the film 3 times. Microwave for 4 minutes on high. Let sit for 2 minutes. Remove the film, and pour into a bowl. Save the rice portion to eat on the side, or for later.
-
STEP 3
Finish the Chickpea Filling: Heat ghee in a skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Finely chop onions and add. Sauté until golden brown. Stir in garlic and ginger, cook for 30 seconds. Add the tomato. Cook until the tomatoes break down and oil begins to separate. Pour the vegetable mix into the chickpea masala, and mix thoroughly.
-
STEP 4
Assemble the Tacos: Spoon the chickpea filling into each naan “shell.” Add toppings including mint chutney and red chili pickle. Garnish with extra fresh chopped cilantro, if desired.
Ingredients
-
1.00 pcs Garlic Naan
-
0.50 tsp Makhan Ghee
-
1.00 cup Deep Indian Kitchen Chickpea Masala
-
1.00 pcs Red Pearl Onion
-
0.50 tsp Cumin Seeds
-
1.00 pcs Hot Green Chili, Finely Chopped
-
2.00 pcs Peeled Garlic, Minced
-
1.00 pcs Whole Ginger, Peeled and Grated
-
1.00 pcs Tomato, Finely Chopped
-
1.00 tbsp (Optional) Mint Chutney
-
1.00 tbsp (Optional) Sweet Red Chili Pickle
-
1.00 tbsp (Optional) Finely Chopped Cilantro
Success