OLIVE OIL - 2 TSP
firstly, in a pan heat 2 tsp olive oil
CHILLI FLAKES - 1 TSP
add 2 clove garlic, 1 tsp mixed herbs and 1 tsp chilli flakes. saute until the spices turn aromatic.
ONION - CHOPPED
add ½ onion and saute until it shrinks slightly
RAJMA - 1.5 CUP BOILED
further, add 1½ rajma and saute for 2 minutes. make sure you have soaked rajma overnight and boiled well. you can alternatively use canned rajma here.
SWEET CORN - 3 TBSP
now add ½ green capsicum, ½ yellow capsicum, ½ carrot, chopped, 3 tbsp sweet corn and ½ tsp salt
SAUTE - 2 MINUTES
saute for a minute making sure the vegetables are crunchy.
VEGGIES - READY
veggies are ready. keep aside
TOMATO - 1 CHOPPED
firstly, in a bowl take 1 onion, 1 tomato and 4 jalapeno.
SALT - 1/4 TSP
also add 1 tsp chilli sauce, 1 tsp lemon juice and ¼ tsp salt
mix well and salsa is ready. keep aside
firstly, mash 1 avocado using a fork.
ONION - 2 TBSP
add 2 tbsp onion, ¼ tsp mixed herbs, ¼ tsp salt and 1 tsp lemon juice
mix well making sure everything is well combined. you can also add ¼ tsp pepper
AVOCADO DIP - READY
finally, guacamole is ready. keep aside.
TOMATO SAUCE - 1 TSP
firstly, take leftover roti and spread 1 tsp tomato sauce
CHEESE - 2 TBSP
now on one side place 2 tbsp cheese
SALSA - 1 TBSP
top with 2 tbsp prepared veggies and 1 tbsp salsa
CHEESE - 2 TBSP
further top with chopped lettuce and 2 tbsp cheese
FOLD - READY TO TOAST
fold half and is ready to toast on the pan.
TOAST TILL CRISP
brush with oil and toast on low to medium flame until the tacos turn crispy.
READY TO EAT
finally, enjoy roti tacos with guacamole and tomato sauce.