Heat 2 tablespoons of the vegetable oil in a large frying pan with the mustard seeds. Once popping add the onions and sauté for a minute.
Add the potato and coat in onion then sprinkle in the curry powder.
Add a 2 cups of water, salt and sugar and cook, stirring regularly for 10-15 minutes uncovered or until potatoes are tender.
Add the peas and cook for a further minute. Cool a little.
Lay the street tacos on to a clean surface and sprinkle over the mozzarella. Spread out a tablespoon of the potato mixture on the bottom third of taco and then roll into a cigar shape and fasten with 1-2 toothpicks. Repeat with the remaining tortillas and potato mixture.
Add enough oil into a large pan to shallow fry. Heat over a medium to high heat.
In batches fry the taquitos, seam side down, turning halfway to cook on the all sides until golden and crisp. Drain on paper towel.
Drizzle over the chutney and yoghurt that’s mixed with lemon, over the taquitos just before serving and garnish with chilli.
