These delicious Indian-style roti tacos are filled with spiced chickpeas, green peas and crunchy lettuce, topped with a creamy, tangy yogurt sauce with caramelised onion and chilli achaar. A wholesome vegetarian meal that’s flavourful, satisfying and easy to prepare.
Prep time: 15 minutes Cook time: 10 minutes Servings: 2 tacos
Ingredients
For the tacos
- 2 small whole-wheat rotis (approximately 25 g flour per roti)
- 1 handful lettuce, shredded
- Oil spray, as needed
For the chickpea and green pea filling
- ½ cup boiled chickpeas (80–85 g)
- ¼ cup green peas (35–40 g)
- 2 green chillies
- 1 tsp white sesame seeds
- ½ tsp cumin seeds (jeera)
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp black pepper powder
- Juice of ½ lemon (approximately 1 tbsp)
- Salt to taste
For the creamy taco sauce
- 120 g plain skyr or thick Greek yogurt
- 1 medium onion (approximately 80–100 g), finely chopped
- 1 tsp olive oil
- ½ tsp red chilli powder
- ½ tsp garlic powder
- ¼ tsp black pepper powder
- ½ tsp mixed herbs
- 1 tsp chilli achaar, finely mashed
- Salt to taste
Method
1. Prepare the chickpea filling
- Add the boiled chickpeas, green peas, green chillies, sesame seeds, lemon juice, cumin seeds and all the powdered spices to a blender.
- Pulse until you get a coarse, thick mash. Avoid blending it into a completely smooth paste.
- If needed, add 1–2 teaspoons of water to help the mixture blend. Taste and adjust the salt, lemon juice and spices.
2. Fill the rotis
- Place the two whole-wheat rotis on a clean surface.
- Divide the chickpea-pea mixture equally between them.
- Spread the filling over one half of each roti, pressing it gently so it adheres.
3. Toast the tacos
- Heat a non-stick pan over medium heat and lightly grease it with oil spray.
- Place each roti with the filling side down and cook for 2–3 minutes until lightly golden.
- Flip carefully and toast the other side for another 1–2 minutes until crisp and heated through.
4. Make the creamy taco sauce
- Heat 1 teaspoon of olive oil in a pan.
- Add the finely chopped onion and sauté over medium-low heat for 5–7 minutes until soft and golden brown. Add a teaspoon of water if needed to prevent sticking.
- Allow the onion to cool completely.
- In a bowl, combine the skyr or Greek yogurt, caramelised onion, chilli powder, garlic powder, black pepper, mixed herbs, chilli achaar and salt.
- Mix until creamy and smooth. Adjust the seasoning to taste.
5. Assemble the tacos
- Add shredded lettuce over the chickpea filling.
- Spoon the creamy yogurt sauce generously over the top.
- Fold each roti into a taco shape and serve immediately.
Nutrition tips
- For more protein: Use high-protein skyr or Greek yogurt and check the label for its protein content.
- For extra crunch: Add finely sliced cabbage or cucumber.
- For less oil: Use a good non-stick pan and water-sauté the onion if preferred.
- For a vegan version: Replace the yogurt with unsweetened, high-protein soy yogurt.