Phulka Tacos! The next under the “Makeovers for Leftovers” series, soft, foldable phulkas to these crunchy hard shell tacos have stolen my heart, mind, tongue and whatever else too! The fact they are whole wheat tacos and took just about 5 minutes to transition into their new avatars makes their case for them; Aint’t it?

Whole wheat Phulka Tacos The concept of frozen food has been introduced to Indians in the recent past (the last decade may be?). A leftover for family meal is an alien concept. I should correct that. Intentional leftovers for family meals were an alien concept. The reasons you hear could range from ‘food loses its nutritional value when refrigerated’ to ‘yesterday’s food is impure’. I know, right! My eyes are all rolling up too, right this very moment! 😀 Whatever you hear, in my humble opinion the reason is that refrigerated food just does not remain as fresh in India. With the climatic conditions in most part of the country being a haven for food-spoilage and the power-cuts (Yes, even some major cities have scheduled black-outs!!), planning and saving meals for a couple of days is mostly ruled out.

homemade hard taco shells

However, with a large chunk of the country’s youth being classified under the working-middle class and with the infrastructure showing signs of improvement, this scenario is fast changing. Meal planning (if not for a week, at least a couple of days) is being accepted as a norm.

how to make tacos from tortillas

Now, with that introduction, I am sure you will not judge me if I say, that, being brought up in the way that I was, I find leftovers unappetizing. Having to eat the same food for lunch on two consecutive days makes me crib and look at my food with suspicion! 😀 So, do I throw my leftovers? Hell, no! The very same upbringing that makes me not want to eat leftovers also imbibed a strong belief in the saying, “Waste-not, Want-not”. So, here is my solution. Just give a makeover to the leftovers and ta-da! Keeping in line with the very project, is today’s recipe of phulka tacos.

Vegetarian Tacos

After a couple of trial and errors with the temperature setting, baking-time and procedure, I hit the sweet spot for these phulka tacos. I say trial and error because, in an attempt to turn the whole wheat phulkas into crunchy hard shell tacos, we do not want the phulkas to turn mealy, and we do not want them to burn or char.

whole wheat, vegetarian tacos

IMPORTANT: While the temperatures and baking time provided in the recipe should work for most of you, ovens and phulkas come in different shapes, sizes and thicknesses.  I recommend trying it out with one phulka first. Depending on the results, you might have to adjust the temperature settings and baking time for those perfect tacos (slightly more or less than in the recipe provided)

Phulka Tacos

If you want to refer to my other poular recipe in the series (alright, there is just one more. I need some time to build on the list peeps! 😀 )  of “Makeovers for leftovers”, you can find it here – Cocktail idli kebabs.

Here is the recipe for:

Phulka Tacos


Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: makes 8-10 Tacos



    For the Taco shells
  • 6-8 leftover phulkas (Indian unleavened whole wheat bread)
  • 1-2 tsp of oil
  • For the Filling
  • Baked Potato Wedges - recipe here (or chicken strips or fish or anything of your choice)
  • 1/2 cup cooked black eyes peas (or black beans or Pinto beans)
  • 3/4 cup grilled corn kernels
  • 1/2 cup diced onions
  • 3/4 cup diced tomatoes
  • 2 tbsp chopped cilantro
  • Salt to season
  • For the dressing
  • 2-3 tbsp sour cream (Skip this for a Vegan version)
  • 1 tbsp Sriracha
  • Lemon wedges and lemon juice as required


  1. Preheat oven to 250°F (120°C).
  2. Poke holes in the phulkas using a fork. This is a very important step. If you do not poke holes, you will not be able to get tacos.
  3. Brush the phulkas lightly with oil on both sides.
  4. Place the phulkas over the oven racks as shown in the picture.
  5. Bake at 250°F for about 5-7 min.
  6. Take the phulkas out and let them cool. The phulka tacos harden further as they cool.
  7. Mix together all the ingredients meant for the filling except the potato wedges or serve all of the separately to make customized tacos.
  8. Mix the ingredients for the dressing.
  9. Fill each taco, dress them up and serve.

My Take:

You can fill the tacos with anything of choice. Left over curry, cauliflower, chicken strips or fish. I have used these Baked potato wedges-Click for recipe.

Lettuce in the tacos adds a nice crunch too.

While the temperatures and baking time provided in the recipe should work for most of you, I recommend trying it out with one phulka first. Depending on the results, you might have to adjust the temperature settings and baking time slightly

Yummily Yours'


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  1. After seeing this post – tacos and mexican is all I am craving. Just delicious!


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