Potato Tortilla Cups Recipe – Spicy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Potato Tortilla Cups Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be a little bit spicy, a little bit tangy, and totally addictive? Even better! I stumbled upon this recipe for Potato Tortilla Cups a few years ago, and it’s been a hit ever since. It’s the perfect appetizer for a get-together, or honestly, just a fun little treat to make for yourself when those cravings hit. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potato snacks. The crispy tortilla cups provide a delightful crunch, while the spiced potato filling is bursting with flavour. The cool, seasoned curd on top adds a lovely contrast, and the garnish of cilantro and bhujia just takes it over the top. Seriously, one bite and you’ll be hooked! Plus, they’re surprisingly easy to make – perfect for a quick snack or a party.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Potato Tortilla Cups:

• 3 tortilla bread pieces
• 1 big potato (about 200-250g)
• ½ medium onion (finely chopped)
• 1 cup cilantro (finely chopped) – roughly 25g
• 1 cup plain curd (about 240ml)
• 1 cup spicy potato fried noodles/bhujia
• 1 teaspoon mango powder (amchur) – about 5g
• 1 teaspoon chilly powder – about 5g
• 1 teaspoon cumin powder – about 5g
• 1 teaspoon chilly flakes
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Tortilla Bread: Exploring Different Types & Regional Variations

You can use flour tortillas, corn tortillas, or even whole wheat tortillas for this recipe. I personally prefer flour tortillas for their flexibility and slightly softer texture when baked. Different regions in India have their own versions of flatbreads – think roti or paratha – but tortillas work beautifully here for that perfect cup shape.

Potato: Choosing the Right Variety for Flavor & Texture

I like to use a starchy potato like Yukon Gold or Russet. They mash up nicely and give the filling a lovely, fluffy texture. Avoid waxy potatoes, as they won’t break down as easily.

Mango Powder (Amchur): The Tangy Secret to Indian Street Food

Mango powder, or amchur, is a staple in Indian cuisine. It adds a wonderful tangy flavour that really elevates the snack. You can find it at most Indian grocery stores, or online. Don’t skip this – it’s what makes it truly special!

Cumin Powder: Regional Variations & Flavor Profiles

Cumin powder is a cornerstone of Indian cooking. The flavour can vary depending on where it’s from. Some are earthy, others are more citrusy. Feel free to experiment with different brands to find your favourite.

Chili Flakes: Adjusting the Spice Level

Chili flakes are your friend when it comes to controlling the heat. Start with a teaspoon and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Curd (Yogurt): Full-Fat vs. Low-Fat Options

I prefer using full-fat curd for a richer, creamier texture. However, low-fat curd works just fine if you’re watching your calorie intake. Just make sure it’s plain and unsweetened.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, preheat your oven to 400°F (200°C). Grease your muffin pans with a little oil – this will prevent the tortilla cups from sticking.
2. Now, cut each tortilla into four equal squares or circles. Don’t worry about being perfect – rustic is good!
3. Boil the potato until it’s tender. Once cooked, peel it and chop it into bite-sized pieces.
4. In a bowl, combine the chopped potatoes, finely chopped onion, mango powder, cumin powder, chili flakes, salt, and pepper. Mix well to ensure everything is nicely combined.
5. In a separate bowl, whisk the curd with chili powder and salt. This seasoned curd will be the perfect cooling contrast to the spicy potato filling.
6. Gently press the tortilla pieces into the muffin molds to form cup shapes. Make sure they’re snug and secure. Bake for 15-18 minutes, or until the tortilla cups are golden brown and crispy.
7. Let the cups cool completely before carefully removing them from the pans. This is important – they’re fragile when warm!
8. Fill each cup with the potato mixture, top with a generous dollop of the seasoned curd, and garnish with finely chopped cilantro and a sprinkle of bhujia.
9. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the muffin pan. Work in batches if necessary.
• For extra crispy cups, brush the tortilla pieces with a little oil before baking.
• If you don’t have bhujia, you can use sev or even crushed papdi as a garnish.

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Tortilla Cups

Simply swap the curd for a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well.

Gluten-Free Potato Tortilla Cups (Tortilla Options)

Use gluten-free tortillas made from corn or a gluten-free flour blend.

Spice Level Adjustments: Mild, Medium, & Hot

• Mild: Reduce the chili flakes to ½ teaspoon or omit them altogether.
• Medium: Stick to the recipe as is.
• Hot: Add an extra ½ teaspoon of chili flakes or a pinch of cayenne pepper.

Festival Adaptations: Navratri & Diwali Snack Ideas

These are fantastic for festivals! During Navratri, you can ensure all ingredients are vrat-friendly (avoiding onion and garlic). For Diwali, a little extra garnish of silver foil (vark) adds a festive touch.

Serving Suggestions

These Potato Tortilla Cups are best served immediately while the cups are still crispy. They make a fantastic appetizer, a fun snack for kids, or a tasty addition to a party spread. I love serving them with a side of mint chutney for an extra burst of freshness.

Storage Instructions

Honestly, these are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The tortilla cups will lose some of their crispness, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

What type of tortillas work best for these cups?

Flour tortillas are my go-to, but corn or whole wheat tortillas work too!

Can I make these potato tortilla cups ahead of time?

You can prepare the potato filling ahead of time and store it in the refrigerator. However, I recommend assembling and baking the cups just before serving for the best texture.

How can I adjust the spice level of this recipe?

Adjust the amount of chili flakes to your liking. Start small and add more as needed.

What is mango powder and where can I find it?

Mango powder (amchur) is a dried mango powder used for its tangy flavour. You can find it at Indian grocery stores or online.

Can I air fry the tortilla cups instead of baking them?

Yes! Air fry at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.

What other fillings can I use besides the potato mixture?

Get creative! You could try a spiced paneer filling, a lentil mixture, or even a simple vegetable stir-fry.