| Cooking time | 1 hour, 40 minutes |
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In a pot, soak the tamarind pulp in the water for 15-30 mins, break it up with a fork or spoon. Then bring to a boil over medium-high heat until it softens up.
... (Recipe available upon purchase)
Mix all ingredients together. Make sure to taste & adjust sweetness (dissolve sugar granules completely).
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Peel, cube, boil & drain potatoes thoroughly, coarsely mash, spread out on tray, set aside to cool & dry.
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Using a cookie cutter (or glass rim & knife) cut out 2.5-3" rounds, fry in 365F oil till golden, then fold over a wedge/edge to mold into shape. Note: For a gluten free option, replace flour tortillas with traditional Indian poppadoms. (Pro Tip: For a healthy alternative, lightly spray with Pam & drape on oven rack for 5 min at 350F)
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Use approximately 1 tbsp of filling per taco, stuff gently.
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