OLIVE OIL - 2 TSP

firstly, in a pan heat 2 tsp olive oil

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CHILLI FLAKES - 1 TSP

add 2 clove garlic, 1 tsp mixed herbs and 1 tsp chilli flakes. saute until the spices turn aromatic.

2

ONION - CHOPPED

add ½ onion and saute until it shrinks slightly

3

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.

4

SWEET CORN - 3 TBSP

now add ½ green capsicum, ½ yellow capsicum, ½ carrot, chopped, 3 tbsp sweet corn and ½ tsp salt

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SAUTE - 2 MINUTES

saute for a minute making sure the vegetables are crunchy.

6

VEGGIES - READY

veggies are ready. keep aside

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TOMATO - 1 CHOPPED

firstly, in a bowl take 1 onion, 1 tomato and 4 jalapeno.

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SALT - 1/4 TSP

also add 1 tsp chilli sauce, 1 tsp lemon juice and ¼ tsp salt

9

SALSA READY

mix well and salsa is ready. keep aside

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MASH SMOOTH

firstly, mash 1 avocado using a fork.

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ONION - 2 TBSP

add 2 tbsp onion, ¼ tsp mixed herbs, ¼ tsp salt and 1 tsp lemon juice

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MIX WELL

mix well making sure everything is well combined. you can also add ¼ tsp pepper

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AVOCADO DIP - READY

finally, guacamole is ready. keep aside.

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TOMATO SAUCE - 1 TSP

firstly, take leftover roti and spread 1 tsp tomato sauce

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CHEESE - 2 TBSP

now on one side place 2 tbsp cheese

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SALSA - 1 TBSP

top with 2 tbsp prepared veggies and 1 tbsp salsa

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CHEESE - 2 TBSP

further top with chopped lettuce and 2 tbsp cheese

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FOLD - READY TO TOAST

fold half and is ready to toast on the pan.

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TOAST TILL CRISP

brush with oil and toast on low to medium flame until the tacos turn crispy.

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READY TO EAT

finally, enjoy roti tacos with guacamole and tomato sauce.

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