Alu Tikki Taco with Salsa and Mint chutney


For the indian that I am I haven’t experimented with too many indian whole30 compliant recipes. There are a few reasons why indian food is not going to work for me.The first being that the food combinations are too deeply entrenched in my mind that It won’t feel like a novelty but a compromise and secondly the spices don’t support eating just the curry or meat and third everything indian contains yoghurt or lentils. This is what I told myself for the past 20 days while on my whole30 program.

But how the proverbial light bulb switches on with an idea, I realised that my assumption is just that, an assumption.Indian food can be customised to be whole30 compliant.My craving for Chat made me think of how I can customise the Alu Tikki Chat to suite the whole30 standards.Alu Tikki is a indian potato patty which is eaten with curd and various chutneys or with Chole Masala which is a chickpeas curry.

As always I started with a different plan in my mind but ended up somewhere else all together.I was going to bake my alu tikki and eat it with mint chutney but I obviously didn’t stop with that,as apparent in the pics. I had made some salsa just cause I had fresh jalapenos and I had bought some fresh iceberg lettuce on a whim. I originally wanted to make some sort of a mexican Taco inspired dish with it but finally decided to mix the cuisines and make my own Alu Tikki Lettuce Tacos!

My suggestions for this recipe-Its a great party food so you dont have to restrict yourself to this only while on whole30. If you are not on whole30 use flour to bind the patties. Any kind of salad veggies can be used in this dish so experiment away.




  • Tomato-1-Chopped
  • Onion-1-Chopped
  • Lemon juice-1 tbsp
  • Jalapeno-1-Chopped.
  • Cilantro or Coriander
  • Salt to taste


  1. Mix all ingredients in a bowl.
  2. Let it sit for a few minutes before consumption to let the juices flow.

Eat with LITERALLY anything!




  • Fresh Mint-1 cup
  • Raw Mango-1/2/Dry Mango(Amchur)-1 tsp/yoghurt-1 tbsp(if not on whole30)
  • Green Chilli-1(thumb sized)
  • Garlic-2 cloves
  • Salt to taste


  1. Throw all the ingredients in a blender with some water and blend for few minutes.





  • Potatoes-Boiled-2
  • Onion-1/2-Chopped
  • Binding Agent-Almond flour-1 tbsp/ground almonds-5-6/flour(if not on whole30)
  • Coriander
  • Iceberg Lettuce
  • Radish-1-sliced
  • Chilli powder-1/2 tsp
  • Salt to taste
  • Lemon-1
  • Ghee-1 tbsp


  1. Mash the boiled potatoes.Add chopped onions,Binding agent of your choice,coriander,salt,chilli powder and few drops of lemon.
  2. Make small balls out of the potato mash.
  3. Preheat the oven at 180 degrees. Butter or oil the baking tray with ghee so the tikkis don’t stick to the bottom or use a butter paper.Place the balls on a baking tray.
  4. Brush the balls with ghee and bake for 20-25 minutes till the tops are brown.
  5. Tear the 2-3 lettuce leaves and place them together to make a sort of bowl or a taco.
  6. Place the Radish,Salsa and Tikkis in the lettuce bowl.Drizzle the mint chutney.


Serve with a Lime wedge as it is or Roll it up and eat like a burrito or a taco!




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