Why You'll Adore These Little Cups
- They're the perfect two-bite party appetizer.
- Baked, not fried, so they're wonderfully light and crispy.
- A beautiful fusion of Mexican and Indian flavors.
- So easy to customize with your favorite toppings.
- They look stunning on a platter, like little edible jewels.
- You can make the cups ahead of time to save on party-day stress.
Wow, just wow. A friend brought these to a potluck, and I couldn't stop eating them! The crunch of the cup with the cool yogurt and tangy chutneys is just perfect. I had to get the recipe, and I'm so glad I did. They look so impressive, but they're surprisingly simple to put together.
Essential Ingredient Guide
- Wonton Wrappers: You can find these in the refrigerated section of most grocery stores. They bake up so light and crispy, much easier than making dough from scratch.
- Chaat Masala: This is the secret ingredient. It’s a tangy, slightly funky Indian spice blend that gives the filling its signature flavor. Don't skip it!
- Sev: These are little crunchy fried noodles made from chickpea flour. They add the most wonderful texture on top. Look for them in Indian grocery stores or the international aisle.
Complete Cooking Process
-
Forming the Cups:
- Gently press one wonton wrapper into each muffin cup.
- Layer a second wrapper on top, offsetting it slightly to create a star shape.
- Brush lightly with melted butter and sprinkle with a tiny bit of salt.
-
Baking to Perfection:
- Bake at 375°F (190°C) for 10-12 minutes.
- Keep a close eye on them; they can go from golden to burnt quickly.
- Let them cool completely in the tin before removing.
-
Mixing the Filling:
- In a medium bowl, gently combine the chickpeas, red onion, tomatoes, and cilantro.
- Sprinkle with chaat masala, cumin powder, and salt.
- Squeeze the lime juice over everything and toss to combine.
-
Assembling Your Cups:
- Spoon the chickpea mixture into each cooled cup.
- Drizzle generously with the smooth yogurt, tamarind chutney, and mint-cilantro chutney.
- Finish with a sprinkle of sev right before you serve them.
Your Questions, Answered
→ Can I make these gluten-free?
You could try this with gluten-free wonton wrappers if you can find them, or by baking small rounds of corn tortillas in the muffin tin instead. The texture will be a bit different but still delicious.
→ What if I can't find chaat masala?
It's really key to the flavor, but in a pinch, you could use a mix of cumin powder, a little chili powder, and a pinch of amchur (dried mango powder) or a squeeze of extra lime for tang.
→ Can I use a different filling?
Of course! Spiced ground chicken, black beans and corn, or even a simple potato filling would be wonderful. It’s a very forgiving recipe.
Chef's Tips
Feel free to add other toppings like pomegranate seeds for a pop of color and sweetness.,The chutneys can be store-bought to save time, or you can make your own.,This is a great recipe for getting kids involved in the kitchen!
Easy Baked Taco Chaat Cups Recipe
Make easy baked taco chaat cups, a delightful appetizer perfect for parties! Crunchy and flavorful, they're always a crowd-pleaser.
Timing
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
Recipe Details
Ingredients
For the Baked Cups
- 01 24 wonton wrappers
- 02 2 tablespoons melted butter or neutral oil
- 03 A pinch of salt
For the Filling & Toppings
- 01 1 (15-ounce) can chickpeas, rinsed and drained
- 02 1/2 cup finely diced red onion
- 03 1/2 cup finely diced tomatoes
- 04 1/4 cup chopped fresh cilantro
- 05 1 teaspoon chaat masala
- 06 1/2 teaspoon cumin powder
- 07 Juice of 1 lime
- 08 Salt to taste
- 09 1/2 cup plain yogurt, whisked until smooth
- 10 1/4 cup tamarind chutney
- 11 1/4 cup mint-cilantro chutney
- 12 Sev (crispy chickpea noodles) for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin.
Gently press one wonton wrapper into a muffin cup. Place a second wrapper on top, rotating it slightly to create a star shape. Repeat for all 12 cups.
Lightly brush the insides of the wrappers with melted butter and sprinkle with a tiny pinch of salt.
Bake for 10-12 minutes, or until the edges are golden brown and crispy. Keep a close watch as they can burn quickly. Let them cool completely in the tin before carefully removing.
While the cups cool, prepare the filling. In a medium bowl, combine the rinsed chickpeas, diced red onion, tomatoes, and fresh cilantro.
Sprinkle the chaat masala, cumin powder, and a pinch of salt over the chickpea mixture. Squeeze the lime juice over everything and gently toss to combine.
Just before serving, spoon the chickpea filling into each cooled wonton cup.
Drizzle each cup with the whisked yogurt, tamarind chutney, and mint-cilantro chutney.
Finish with a generous sprinkle of sev for that perfect crunch. Serve immediately and enjoy!
Notes & Tips
- 1 Feel free to add other toppings like pomegranate seeds for a pop of color and sweetness.
- 2 The chutneys can be store-bought to save time, or you can make your own.
- 3 This is a great recipe for getting kids involved in the kitchen!
Tools You'll Need
-
Standard 12-cup muffin tin
-
Pastry brush
-
Mixing bowl
-
Whisk
-
Measuring cups and spoons
Must-Know Tips
- Don't overfill the cups, or they'll get soggy fast.
- Use two wonton wrappers per cup for extra sturdiness and a prettier shape.
- Taste your filling and adjust the spices. Sometimes it needs a little more salt or lime.
- Whisk your yogurt with a splash of water to make it perfectly drizzling consistency.
Professional Secrets
- For a deeper flavor, lightly toast the cumin powder in a dry pan before adding it to the filling.
- A tiny pinch of black salt (kala namak) in the filling adds an authentic chaat flavor.
- Chill your chutneys and yogurt before drizzling. The temperature contrast is divine.
- Add finely chopped green chili to the filling if you like a little heat.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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