By Aimee Keenan-Greene

'Hindu tacos' my friend said when they saw this picture. That made me chuckle.

Or how about, 'Puppacos' ... or 'Tacodums' I thought, giggling.

Here is how the menu evolved....The kids wanted a "fiesta", my son announced, his eyes rolling back in his head as he described his dinner fantasy - including loaded traditional Mexican tacos.

But, they got something a little different.

I was out of tortilla shells but I had some plain puppodums (poppadoms). I saw them, bought them - I have never eaten, or cooked, them before. They are an Indian snack or starter to a meal - like a bread stick in theory. 

They are made of lentil flour, rice flour, salt, sunflower oil and calcium carbonate to make they rise. They start thin like a store bought pie shell. I heated up some peanut oil in the wok and dropped them in one at a time. They expand and cook in about 30 seconds. 

I had slow roasted some boneless skinless chicken breast, and took one and shredded it.  I coated it in curry powder. When the puppodums were done I dropped the shredded chicken in and gave it 2 minutes to fry and golden. I removed it from the oil with tongs and let it drain on papertowels.

I took a puppodum, piled on some chicken, fresh chopped parsley, onion, tomato, and a dollop of Greek yogurt. I sprinkled a dash of paprika on top and squeezed some fresh drops of lime juice all over. And, a little salt.

Cilantro, scallions, avocado - all would've been delicious as well. 

These were superb, and so quick - a great way to utilize leftovers. 

Get creative ! Make a lot - they are YUMMY!  These ingredients made 6 "curry tacos", which served the 3 of us.

Ingredients:

1 large boneless skinless chicken breast pre-roasted, shredded

2 tomatoes, diced

1 small onion, diced

1 cup chopped parsley

1 lime

1 tsp paprika

2 tbsp curry powder

1cup peanut oil

6 puppodums

6 tsp Greek yogurt

salt to taste

Photo credit: Aimee Keenan-Greene