Indian Bean Tacos

A Hindi trilogy, crisp Indian beans, sautéed in spices, ripe Roma tomatoes slow cooked into rich chutney, topped with fresh cilantro and the holy grail of flat bread, roti, cooked on cast iron, kissed with coconut oil and sealed with my hands.
Today, we have labels like “Farm to Table,” “Sustainable,” “Vegan,” and “whole food, plant-based,” but when I was a kid growing up with my mum, who’s Indian and is also a second-generation chef, we just had a way of life. Pulling weeds from the veggie garden every Saturday morning and running to and fro every time we started cooking was the way it was.
Go outside to the garden, fill this bowl up with green beans, and bring me some coriander (cilantro) and chilis, the hot green ones. Hurry Up! I’m cooking.
Out the door I’d run, into the garden and the hunt for each vegetable would begin. Dinner was in the palm of my hands. I planted it, nurtured it, and loved it!

Nowadays, I don’t have a backyard, but fortunately, I have farmer’s markets and local produce sold in grocery stores. No, it isn’t the same as back in the day, but for now, it is good.

The beauty of living in new environments is adaptation, and that’s what I’ve done with one of my favorite go-to meals, Vegan Indian Bean Roti Tacos. Hey! I live in Los Angeles and it’s time for a taco show down! Indian style!

Take your time with it, follow the simple steps and most importantly, share this with someone you love. Stay blessed!




Indian Beans:

  • 4 Cloves Garlic, minced
  • 1/2 Brown Onion, half slices
  • 1 Large Yukon Gold Potato, diced
  • 1/2 tsp. Fenugreek
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 1/2 Serrano Pepper, sliced (optional)
  • 1 tsp. Indian Black Salt
  • 2 c. Green Beans, chopped into 1” pieces
  • Extra Virgin Olive Oil

Tomato Chutney:

  • Extra Virgin Olive Oil
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Mustard Seeds
  • 1 tsp Celtic Sea Salt®
  • 2 Garlic cloves, minced
  • 1/2 Serrano Pepper, sliced
  • 1/2 Brown Onion, finely diced
  • 1 Roma Tomatoes, diced
  • 1/2 c. Cilantro, finely chopped


  • 3 c. Flour, reserve 1/2 c. for dusting
  • 3/4 c. Hot Water, use as needed
  • 1 tbsp. Coconut Oil
  • 1 pinch Celtic Sea Salt®

On med heat, in pan add olive oil, seeds and onion. Once seeds awaken and pop, add garlic, pepper and potatoes, stirring often.

In separate small pan on med-high heat, start the tomato chutney by adding olive oil, seeds, then garlic, pepper and onions, stirring often. Once onions begin to become golden brown, add tomatoes, Celtic Sea Salt® and turn on low, stirring occasionally. After 15-20 minutes or once tomatoes have cooked into a sauce, add cilantro and take off heat.

For the roti, sift flour and pinch of salt in mixing bowl, gradually add hot water and incorporate using spoon. Once small clouds of flour form, use hands to incorporate coconut oil and form into one ball. Knead with knuckles and palm of hand, folding over each time till dough becomes elastic, smooth to touch.

Lightly flour clean surface. Take ball of dough and roll out til it’s the diameter of 2” or so. Using side of hand as knife, saw and roll of round balls. Take each ball and seal edge, then press each sealed side into flour till all balls are floured. Roll out floured balls, turning over 90° till evenly flat, round discs are formed.

When potatoes are almost soft add beans, cook till soft and turn off heat.

In heated cast iron pan (or roti pan) on med-high heat place one roti, turn when golden bubbles appear on one side, then wait for more golden bubbles to form on the other side and for roti to begin rising with steam like a balloon. Lightly brush with coconut oil, flip till edges of roti are cooked till golden brown. Place onto plate and repeat till all roti is cooked.

Place two roti, side-by-side, in center of serving plate. Spread one heaped tablespoon of chutney down center, then add two spoonfuls of sautéed beans on top. Enjoy immediately.

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