These Indian-style smash tacos are here to give leftover rotis a glow up! They’re crispy, spicy, packed with protein, and make you wish you’d made extra rotis on purpose.
I love finding new ways to use up leftover rotis, and these Indian style smash tacos might just be my favourite one yet. They take about 30 minutes, need no fancy ingredients, and I have yet to make a batch that lasts longer than ten minutes on the table.
The beauty of these is that they work with whatever you have. Leftover rotis, store-bought tortillas, even those frozen parathas sitting in your freezer. If you’ve made our broccoli corn quesadilla before, you already know how good leftover rotis can be when you give them a second life.
jump to section: Smashed tacos
Ingredients for Chicken Smash Tacos
- Chicken Mince (Keema): The base of the taco filling, mixed raw with spices and veggies before going onto the roti.
- Taco Mix Add-ins: Garlic, spring onion whites, parsley, red bell peppers, celery, and green chilli for crunch and flavour.
- Spice Powders: Coriander, salt, cumin, and Kashmiri chilli powder.
- Salsa: Thinly sliced onions and tomatoes tossed with lemon juice, coriander leaves, salt, and Kashmiri chilli powder.
- Rotis or Tortillas: Leftover rotis work best here, but store-bought tortillas are a great substitute.
- Mozzarella Cheese: Optional, but adds a lovely stretch and richness.
- Green Chutney or Pesto: For drizzling on top before serving.
- Oil: Olive oil for the keema mix and any neutral-flavoured oil like sunflower for frying.
Frequently Asked Questions
Smashed tacos are a trend where a filling, usually meat, is pressed flat onto a tortilla or wrap and fried in a pan until crispy. Our version uses leftover rotis instead of tortillas and spiced chicken keema as the filling, giving it a fully Indian twist.
They will. The oil in the pan and the moisture from the keema soften them up just enough during frying. If they’re cracking while you fold or handle them, sprinkle a few drops of water on them before adding the filling.
You can try baking them at 200°C for about 10-12 minutes, but you won’t get that same crispy, golden finish that the pan gives. The pan is really what makes these special.
Richa’s Top Tips
- Press the keema firmly onto the roti. If it’s loosely spread, it’ll fall apart when you flip the taco in the pan. Take a minute to press it down so it sticks well.
- Fry the filling side down first. This lets the keema cook and seal directly on the pan before you flip. It holds together much better this way.
- Make the salsa while the keema marinates. The 20 minutes of marinating time is the perfect window to prep the salsa and let it sit so the flavours come together.
- Use a flat spatula to press the taco while frying. This ensures even contact with the pan and gives you that crispy, golden surface on both sides.
- Make them your way: The filling for these tacos is super customisable and can be easily made vegetarian or with another protein of choice. See the customisation section below for more ideas.
Storage Tips
- In the fridge: You can store the uncooked keema mix in an airtight container for up to 2-3 days. This makes it really easy to assemble and fry fresh tacos whenever you want them.
- Freezing: The keema mix freezes well for up to two weeks. Thaw overnight in the fridge before using. I wouldn’t recommend freezing the assembled or cooked tacos as the roti loses its crispiness completely.
- Reheating: These are best eaten fresh off the pan. If you do have leftovers, reheat them on a hot pan for a minute on each side to bring back some of the crispiness. Avoid the microwave as it’ll make the roti chewy and soft.
Serving Ideas
These smashed tacos are pretty filling on their own, but here are a few things to add to your table if you’re having a taco night:
- With Air Fryer Sweet Potato Fries: Crispy fries on the side of masaledar tacos. Need I say more?
- With Mango Lassi: A chilled, creamy lassi is the perfect thing to sip on alongside something this spicy.
- With Guacamole: A bowl of fresh guac on the side for dipping the tacos into, or even just spooning on top, adds a creamy richness that goes so well with the spiced keema.
Try These Variations
- Rajma or Chana Smash: Boil and roughly mash some rajma or chana masala, mix in the same spices as the chicken keema, and spread onto the roti. Just as filling, completely vegetarian, and honestly just as delicious.
- Egg Smashed Tacos: Skip the keema entirely. Scramble some spiced eggs with onions, green chillies, and coriander, spread onto the roti with a little cheese, and fry till crispy. Perfect for a quick breakfast.
- Keema Pav Tacos: Swap the salsa for a spoonful of pav bhaji masala mixed into the keema, top with chopped onions, a squeeze of lemon, and a dollop of butter.
- Loaded Cheese Tacos: Go heavy on the mozzarella, add a layer of green chutney under the keema, and fry low and slow so the cheese gets properly melty and the edges go extra crispy.
These smashed tacos are quick, they’re delicious, and they’ve turned a leftover problem into one of the most loved meals in our house. Next time you spot a stack of leftover rotis in the fridge, you know what to do. And when you make them, share your pictures with me on Instagram @my_foodstory. I’d love to see how they turn out.
Watch Smashed Tacos Recipe Video
Indian Style Smashed Tacos
Ingredients
For chicken taco mix
- 500 grams chicken mince / kheema
- 6 garlic cloves finely chopped
- ½ cup finely chopped spring onion whites
- 2 – 3 tablespoons finely chopped parsley
- ½ cup finely chopped red bell peppers
- 2 tablespoons finely chopped celery
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons kashmiri chilli powder
- 1 green chilli finely chopped
- 1 teaspoon salt
- 2 teaspoons olive oil or any neutral flavoured oil
For salsa
- 1 ½ cups thinly sliced onions
- 1 ½ cups de-seeded thinly sliced tomatoes
- Juice of 1 lemon
- 1 ½ tablespoons finely chopped coriander leaves
- ¾ teaspoon salt
- 1 teaspoon kashmiri chilli powder
For tacos
- 2-3 tablespoons sunflower or any neutral flavoured oil
- 8 – 10 leftover rotis or tortilla
- ¼ cup mozzarella cheese grated (optional)
- 2-3 tablespoons green chutney or pesto
Instructions
Taco mix
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Take all ingredients for chicken mix in a bowl, mix to combine well and set aside for 20 minutes.500 grams chicken mince / kheema, 6 garlic cloves, ½ cup finely chopped spring onion whites, 2 – 3 tablespoons finely chopped parsley, ½ cup finely chopped red bell peppers, 2 tablespoons finely chopped celery, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 2 teaspoons kashmiri chilli powder, 1 green chilli, 1 teaspoon salt, 2 teaspoons olive oil or any neutral flavoured oil
Salsa
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Add all the ingredients for salsa to a bowl, mix well and set aside.1 ½ cups thinly sliced onions, 1 ½ cups de-seeded, Juice of 1 lemon, 1 ½ tablespoons finely chopped coriander leaves, ¾ teaspoon salt, 1 teaspoon kashmiri chilli powder
Making smashed tacos
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Scoop out 2 – 2 ½ tablespoons of chicken mix onto the rotis, spread it to cover the roti and press so it sticks well. Add 1-2 teaspoons of cheese.¼ cup mozzarella cheese, 8 – 10 leftover rotis or tortilla
Frying smashed tacos
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Heat a pan, drizzle a few drops of oil, place the tacos with the filling side down, cook for 2-3 minutes on low, press with a flat spatula to ensure even cooking. Flip and fry the other side for a minute. Repeat the same process for all the smashed tacos.2-3 tablespoons sunflower or any neutral flavoured oil
Serving
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Place the smashed tacos, add salsa, drizzle green chutney and serve.2-3 tablespoons green chutney or pesto
Video
Notes
- Chicken taco mix may be made in advance and refrigerated in an airtight container for 2-3 days.
- Make smashed tacos just before serving as they taste best when hot.
Nutrition
This article was researched and written by Harita Odedra.
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