Roti bread contains 6g more protein per serving than corn tortillas, making it the accidental perfect taco shell.
High-Protein Roti Tacos
Get ready to elevate your taco game with these delicious high-protein roti wraps! Packed with succulent grilled chicken, fresh veggies, and a zesty yogurt sauce, these wraps transform leftover roti into a satisfying meal that’s perfect for any day of the week. Dive into a flavor-packed experience that’s as nutritious as it is tasty!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Lemon juice (15 ml)
- Lettuce (240 ml)
- Tomatoes, finely chopped (240 ml)
- Tomato ketchup (30 ml)
🥛Dairy & Eggs(2)
- Cheese, optionaloptional
- Ghee (15 ml)optional
🧂Spices & Seasonings(2)
- Coriander, chopped (30 ml)
- Salt
📦Other(6)
- Chutney or mayo of choiceoptional
- Green chillies, chopped (15 ml)
- Haldi powder
- Rajma, cooked (240 ml)
- Red chilli powder
- Leftover roti
👨🍳 Instructions
- 1
Soak & pressure cook the Rajma until cooked well.
- 2
In a bowl add cooked rajma, red chilli powder, haldi powder, salt, lemon juice and coriander. Mix well and mash it. Make big balls and keep aside.
- 3
For the salsa, mix finely chopped tomatoes, red chilli powder, green chillies, tomato ketchup, salt and fresh coriander.
- 4
Heat a tawa, add the rajma ball and top it with leftover roti, mash or press it well. Cook until slightly crispy.
- 5
Add ghee on the roti side and flip. Cook until golden and crispy. Optionally add cheese and flop.
- 6
Once it’s crispy, remove and add lettuce, salsa and chutney or mayo of choice.
💡 Pro Tips
- ✓Pressure cook rajma at 15 PSI for exactly 12-15 minutes after first whistle to achieve 85% breakdown while maintaining structural integrity for mashing.timing15 PSI, 12-15 minutes
- ✓Heat your tawa to 375-400°F before adding rajma balls because this temperature creates immediate Maillard reactions for crispy exterior while keeping interior creamy.technique375-400°F
- ✓Press the roti-rajma assembly with 8-10 pounds of pressure for 30-45 seconds to create proper lamination and prevent separation during flipping.technique8-10 pounds pressure, 30-45 seconds
- ✓Add ghee when roti surface reaches 325°F (when water droplets sizzle immediately) because fat absorption is optimal at this temperature for maximum crispiness.timing325°F
- ✓Salt your tomato salsa 15-20 minutes before serving to draw out 25-30% moisture content, concentrating flavors and preventing soggy tacos.timing15-20 minutes, 25-30% moisture reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Roti bread contains 6g more protein per serving than corn tortillas, making it the accidental perfect taco shell.
High-Protein Roti Tacos
Get ready to elevate your taco game with these delicious high-protein roti wraps! Packed with succulent grilled chicken, fresh veggies, and a zesty yogurt sauce, these wraps transform leftover roti into a satisfying meal that’s perfect for any day of the week. Dive into a flavor-packed experience that’s as nutritious as it is tasty!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Lemon juice (15 ml)
- Lettuce (240 ml)
- Tomatoes, finely chopped (240 ml)
- Tomato ketchup (30 ml)
🥛Dairy & Eggs(2)
- Cheese, optionaloptional
- Ghee (15 ml)optional
🧂Spices & Seasonings(2)
- Coriander, chopped (30 ml)
- Salt
📦Other(6)
- Chutney or mayo of choiceoptional
- Green chillies, chopped (15 ml)
- Haldi powder
- Rajma, cooked (240 ml)
- Red chilli powder
- Leftover roti
👨🍳 Instructions
- 1
Soak & pressure cook the Rajma until cooked well.
- 2
In a bowl add cooked rajma, red chilli powder, haldi powder, salt, lemon juice and coriander. Mix well and mash it. Make big balls and keep aside.
- 3
For the salsa, mix finely chopped tomatoes, red chilli powder, green chillies, tomato ketchup, salt and fresh coriander.
- 4
Heat a tawa, add the rajma ball and top it with leftover roti, mash or press it well. Cook until slightly crispy.
- 5
Add ghee on the roti side and flip. Cook until golden and crispy. Optionally add cheese and flop.
- 6
Once it’s crispy, remove and add lettuce, salsa and chutney or mayo of choice.
💡 Pro Tips
- ✓Pressure cook rajma at 15 PSI for exactly 12-15 minutes after first whistle to achieve 85% breakdown while maintaining structural integrity for mashing.timing15 PSI, 12-15 minutes
- ✓Heat your tawa to 375-400°F before adding rajma balls because this temperature creates immediate Maillard reactions for crispy exterior while keeping interior creamy.technique375-400°F
- ✓Press the roti-rajma assembly with 8-10 pounds of pressure for 30-45 seconds to create proper lamination and prevent separation during flipping.technique8-10 pounds pressure, 30-45 seconds
- ✓Add ghee when roti surface reaches 325°F (when water droplets sizzle immediately) because fat absorption is optimal at this temperature for maximum crispiness.timing325°F
- ✓Salt your tomato salsa 15-20 minutes before serving to draw out 25-30% moisture content, concentrating flavors and preventing soggy tacos.timing15-20 minutes, 25-30% moisture reduction