Chana Roti Tacos
Get ready to savor the vibrant flavors of Chana Roti Tacos! These mouthwatering delights feature tender, spiced chickpeas wrapped in warm roti, topped with zesty onions and a creamy garlic yogurt drizzle. Perfect for a quick bite or a fun twist on taco night, these tacos are a street food favorite you won't want to miss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- Fresh mint (chopped) – 1 tsp (5 ml)
- Garlic (finely chopped) – ½ tsp (2.5 ml)
- Garlic – ½ tsp (2.5 ml)
- Ginger (finely chopped) – ½ tsp (2.5 ml)
- Lemon juice – 1 tsp (5 ml)
- Lemon juice – ½ tsp (2.5 ml)
- Lemon juice – 1/2 tsp (2.5 ml)
- Onion (thinly sliced) – 2 medium
- Water – ½ cup (120 ml)
🥛Dairy & Eggs(2)
- Butter – 1–2 tbsp (14 g)
- Ghee – 2 tbsp (30 ml)
🫙Pantry Staples(2)
- Boiled black chickpeas, Chana (drained) – 1 cup (240 ml)
- Sugar – 1 tsp (5 ml)
🧂Spices & Seasonings(8)
- Black pepper – ¼ tsp (1.25 ml)
- Black salt – ¼ tsp (1.25 ml)
- Coriander powder – 1 tsp (5 ml)
- Fresh coriander (chopped) – 1 tbsp (15 ml)
- Fresh coriander (chopped) – ¼ tsp (1.25 ml)
- Fresh coriander (chopped) – 1 tsp (5 ml)
- Salt – to taste
- Turmeric powder – ¼ tsp (1.25 ml)
📦Other(10)
- Chaat masala – ½ tsp (2.5 ml)
- Chaat masala – a pinch
- Chana masala – 1 tsp (5 ml)
- Green chilli (chopped) – 1
- Hing – a pinch
- Kasoori methi (crushed) – ½ tsp (2.5 ml)
- Red chilli powder – ½ tsp (2.5 ml)
- Red chilli powder – a pinch
- Roti – 4
- Thick curd – ½ cup (5–6 tbsp) (120 ml)
👨🍳 Instructions
- 1
Heat ghee in a pan. Add ginger, garlic and green chilli.
- 2
Add all powdered spices. Splash water to prevent burning.
- 3
Add boiled black chickpeas (chana) and cook well. Crush well. Add salt, black salt, mint, coriander and lemon juice. Mix and keep aside and make balls.
- 4
For the garlic dip: Mix all dip ingredients until smooth and creamy.
- 5
In another bowl, mix onion topping ingredients.
- 6
Place a chickpea ball on tawa with butter, place roti on it, press flat and cook in butter on medium flame until crispy on both sides.
- 7
Spread garlic dip, add onion topping, fold and serve hot.
💡 Pro Tips
- ✓Toast your powdered spices for 30-45 seconds in hot ghee before adding liquid to bloom their volatile oils and increase flavor compounds by 3-4x.technique30-45 seconds
- ✓Crush chickpeas to 70-80% breakdown leaving some texture - complete mashing creates a paste that won't hold its shape when formed into balls.technique70-80% breakdown
- ✓Cook the chickpea-roti assembly on medium heat (275-300°F tawa surface) for 2-3 minutes per side so the roti crisps without burning while the filling heats through.timing275-300°F, 2-3 minutes per side
- ✓Add the splash of water immediately after spices hit the hot ghee to create steam that prevents spice burning and helps extract water-soluble flavor compounds.technique
- ✓Form chickpea balls when the mixture is still slightly warm (100-110°F) as the residual heat helps bind ingredients while cool enough to handle safely.timing100-110°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chana Roti Tacos
Get ready to savor the vibrant flavors of Chana Roti Tacos! These mouthwatering delights feature tender, spiced chickpeas wrapped in warm roti, topped with zesty onions and a creamy garlic yogurt drizzle. Perfect for a quick bite or a fun twist on taco night, these tacos are a street food favorite you won't want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- Fresh mint (chopped) – 1 tsp (5 ml)
- Garlic (finely chopped) – ½ tsp (2.5 ml)
- Garlic – ½ tsp (2.5 ml)
- Ginger (finely chopped) – ½ tsp (2.5 ml)
- Lemon juice – 1 tsp (5 ml)
- Lemon juice – ½ tsp (2.5 ml)
- Lemon juice – 1/2 tsp (2.5 ml)
- Onion (thinly sliced) – 2 medium
- Water – ½ cup (120 ml)
🥛Dairy & Eggs(2)
- Butter – 1–2 tbsp (14 g)
- Ghee – 2 tbsp (30 ml)
🫙Pantry Staples(2)
- Boiled black chickpeas, Chana (drained) – 1 cup (240 ml)
- Sugar – 1 tsp (5 ml)
🧂Spices & Seasonings(8)
- Black pepper – ¼ tsp (1.25 ml)
- Black salt – ¼ tsp (1.25 ml)
- Coriander powder – 1 tsp (5 ml)
- Fresh coriander (chopped) – 1 tbsp (15 ml)
- Fresh coriander (chopped) – ¼ tsp (1.25 ml)
- Fresh coriander (chopped) – 1 tsp (5 ml)
- Salt – to taste
- Turmeric powder – ¼ tsp (1.25 ml)
📦Other(10)
- Chaat masala – ½ tsp (2.5 ml)
- Chaat masala – a pinch
- Chana masala – 1 tsp (5 ml)
- Green chilli (chopped) – 1
- Hing – a pinch
- Kasoori methi (crushed) – ½ tsp (2.5 ml)
- Red chilli powder – ½ tsp (2.5 ml)
- Red chilli powder – a pinch
- Roti – 4
- Thick curd – ½ cup (5–6 tbsp) (120 ml)
👨🍳 Instructions
- 1
Heat ghee in a pan. Add ginger, garlic and green chilli.
- 2
Add all powdered spices. Splash water to prevent burning.
- 3
Add boiled black chickpeas (chana) and cook well. Crush well. Add salt, black salt, mint, coriander and lemon juice. Mix and keep aside and make balls.
- 4
For the garlic dip: Mix all dip ingredients until smooth and creamy.
- 5
In another bowl, mix onion topping ingredients.
- 6
Place a chickpea ball on tawa with butter, place roti on it, press flat and cook in butter on medium flame until crispy on both sides.
- 7
Spread garlic dip, add onion topping, fold and serve hot.
💡 Pro Tips
- ✓Toast your powdered spices for 30-45 seconds in hot ghee before adding liquid to bloom their volatile oils and increase flavor compounds by 3-4x.technique30-45 seconds
- ✓Crush chickpeas to 70-80% breakdown leaving some texture - complete mashing creates a paste that won't hold its shape when formed into balls.technique70-80% breakdown
- ✓Cook the chickpea-roti assembly on medium heat (275-300°F tawa surface) for 2-3 minutes per side so the roti crisps without burning while the filling heats through.timing275-300°F, 2-3 minutes per side
- ✓Add the splash of water immediately after spices hit the hot ghee to create steam that prevents spice burning and helps extract water-soluble flavor compounds.technique
- ✓Form chickpea balls when the mixture is still slightly warm (100-110°F) as the residual heat helps bind ingredients while cool enough to handle safely.timing100-110°F