Let’s be honest—tori (ridge gourd) isn’t exactly a kid-favorite. Its texture and taste often earn a hard pass from little ones. But as moms, we know how important it is to include seasonal veggies in their diet. That’s where these Healthy Tori Veggie Tacos come in. They’re crispy, flavorful, and cleverly disguise tori in a way that even the fussiest eaters won’t detect. Packed with fiber, vitamins, and balanced spices, these tacos make a perfect school tiffin or after-school snack.
Ingredients
For the taco base:
- 1 medium tori (ridge gourd), peeled and finely grated
- 2 tbsp besan (gram flour)
- 1 tbsp sooji (semolina)
- A pinch of ajwain (carom seeds)
- 1 tsp sesame seeds
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ¼ tsp roasted cumin powder
- Salt to taste
For the potato filling:
- 1 large boiled potato
- 1 small onion, finely chopped
- 1 tbsp oil
- Fresh coriander leaves
- ½ tsp turmeric powder
- ¼ tsp pepper powder
- ¼ tsp red chilli powder
- ½ tsp chaat masala
- Salt to taste
Method
- Mix grated tori with besan, sooji, spices, and seeds to form a thick batter.
- Heat a non-stick pan and spread the batter into small taco-sized rounds. Cook on both sides until golden and crisp.
- In another pan, sauté onions in oil. Add mashed potato, spices, and coriander. Mix well and cook for 2–3 minutes.
- Spoon the potato filling onto each taco and fold gently. Serve warm with chutney or ketchup.
These tacos are soft inside, crispy outside, and bursting with flavor. The tori blends seamlessly into the base, making it a stealthy nutrition boost. Pair with curd or fruit for a complete tiffin box.
“Missed our last recipe? Check out the Pinwheel parantha for another veggie-packed tiffin idea!”
This post is a part of Blogchatter Half Marathon 2025
Loved this recipe? Don’t forget to check out our previous post on evening snack recipes—another kid-approved ideas that’s just as nutritious and easy to make
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