Last Updated:
This recipe uses rajma and rotis to make a high protein taco that comes together in just a little time with little prep work.
Adding beans and paneer to the taco makes it high in protein
The world of fusion cuisine is exciting and fun and it means you get to make your own rules in the kitchen. Since you do not have to follow a traditional recipe, recreating fusion recipes at home is easy to do, as you do not need to have exotic ingredients and can swap things with what you already have at home.
With ingredients and flavours overlapping in Indian and Mexican food, this roti taco is actually very easy to make at home. They make for a delicious meal and are also high in protein, as they use kidney beans, aka rajma.
They are an Indian take on the popular street food — tacos — and replace meat with spiced rajma, which is crowned with zesty fresh salsa and cooling tandoori cream sauce. This genius recipe transforms everyday pantry heroes into a protein powerhouse.
Try this recipe by the Instagram account @_taste_temptations, which has shared an easy way to make tacos at home with an Indian twist.
High-Protein Tacos Recipe
Ingredient:
For Protein Filling:
- 1 cup boiled red kidney beans (rajma), drained & cooled
- 80-100g paneer, finely grated
- 1 tsp red chilli powder (adjust for heat)
- 1 tsp coriander powder
- ½ tsp turmeric powder (haldi)
- Salt to taste (¾ tsp recommended)
- 1-1½ tbsp Schezwan chutney (store-bought or homemade)
For Assembly & Cooking:
- 8-10 small rotis (4-5″ diameter, homemade or store-bought)
- 100g mozzarella cheese, grated/shredded
- ½ cup fresh salsa (tomatoes, onions, cilantro, lime, green chilli)
For Tandoori Cream Sauce:
- ¼ cup fresh cream (or Greek yogurt)
- 1 tsp tandoori masala
- Pinch of salt & sugar
- 2 tbsp oil/ghee
- Extra Schezwan chutney for brushing (optional)
Method:
- Prepare Protein Filling: In a large bowl, roughly mash boiled rajma with a potato masher or fork—leave some texture for bite. Add grated paneer. Sprinkle red chilli powder, coriander powder, turmeric, salt, and Schezwan chutney. Mix vigorously with hands until it forms a thick, bindable dough-like paste (tikki consistency). Taste and adjust spice/salt. If too dry, add ½ tsp water; if sticky, chill 10 mins. Divide into 8-10 equal portions (golf ball-sized).
- Make Tandoori Cream Sauce: Whisk fresh cream, tandoori masala, salt, and sugar until smooth. Set aside in fridge for flavors to meld.
- Prepare Salsa: Finely dice 1 tomato, ½ onion, 1 green chilli, handful cilantro. Squeeze lime juice, pinch salt. Mix gently—set aside.
- Assemble Tikkis on Roti: Place a roti on clean surface. Spread 1-2 tbsp filling thickly in center (oval shape, leaving ½” border). Gently flatten with fingers. Brush edges lightly with water for sealing.
- Cook on Tawa: Heat tawa/non-stick pan over medium-high. Drizzle ½ tsp oil/ghee per roti. Place filled roti filling-side up. Cook 2-3 mins until edges crisp and golden. Flip carefully; cook 1-2 mins underside. Sprinkle 1-2 tbsp grated mozzarella over filling. Fold like taco/quesadilla using spatula. Press gently; cook 1 min each side until cheese melts, exterior extra-crispy. Repeat in batches, keeping warm in low oven (100°C).
- Finish & Serve: Unfold slightly. Spoon 1 tbsp fresh salsa inside. Drizzle 1 tsp tandoori cream sauce generously. Optional: Brush crispy edges with Schezwan chutney for extra kick. Garnish with cilantro sprig. Serve immediately with lime wedges.
February 27, 2026, 16:21 IST
