- In a pan heat 2 tsp olive oil. add 2 clove garlic, 1 tsp mixed herbs and 1 tsp chilli flakes. saute until the spices turn aromatic. add ½ onion and saute until it shrinks slightly. add 1½ rajma and saute for 2 minutes. now add ½ green capsicum, ½ yellow capsicum, ½ carrot, chopped, 3 tbsp sweet corn and ½ tsp salt. saute for a minute making sure the vegetables are crunchy. keep aside. In a bowl take 1 onion, 1 tomato and 4 jalapeno. also add 1 tsp chilli sauce, 1 tsp lemon juice and ¼ tsp salt. mix well and salsa is ready. keep aside. Mash 1 avocado. add 2 tbsp onion, ¼ tsp mixed herbs, ¼ tsp salt and 1 tsp lemon juice. mix well. you can also add ¼ tsp pepper. keep aside. Take leftover roti and spread 1 tsp tomato sauce. now on one side place 2 tbsp cheese. top with 2 tbsp prepared veggies and 1 tbsp salsa. further top with chopped lettuce and 2 tbsp cheese. fold half and is ready to toast on the pan. brush with oil and toast on low to medium flame until the tacos turn crispy. Serve.
Roti tacos
#myrecipe
#FoodismSummerBonanza
By Arun Kumar
Mar, 24th
518
Servings
2 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Oil
- Mixed herbs
- Garlic
- Red chilli flakes
- Onion
- Rajma
- Capsicum
- Carrot
- Corn
- Salt
- Tomato
- Chilli sauce
- Lemon
- Avocado
- Roti
- Cheese
- Lettuce
- Oil
