Prepare the Taco Dough: Add whole wheat flour to a large bowl. Mix in flax seed powder, chopped coriander leaves, and salt. Gradually pour water while kneading to form a soft smooth dough. The dough should feel pliable but not sticky.
Cover the dough and let it rest for about 10 minutes. Resting helps relax the gluten and makes rolling easier.
Make the Kala Chana Filling: Drain the soaked black chickpeas completely before grinding.
Add them to a mixer jar along with green chilli, garlic, onion, coriander leaves, salt, peri peri seasoning, oregano, and almond oil.
Grind the mixture without adding water. Keep the texture coarse and slightly chunky instead of smooth. This helps the tacos stay crisp after cooking.
Transfer the filling to a bowl and mix in black pepper and chilli flakes if desired.
Prepare the Yogurt Dip: Add thick yogurt to a bowl. Mix in grated garlic and salt until smooth and creamy. The dip should be thick enough to spread easily without dripping.
Divide the dough into small equal portions. Roll each portion into a small circle slightly thicker than regular roti.
Heat a tawa or flat pan over medium heat. Place the rolled flatbreads onto the hot pan.
Cook one side fully while keeping the second side slightly undercooked. This technique helps the tacos crisp beautifully during final roasting.
Remove and place on a cloth to avoid sogginess.
Heat a little oil on the same pan.
Shape small portions of the chickpea filling and place them onto the pan.
Take one prepared flatbread and place the fully cooked side down onto the filling.
Press gently with a masher or spatula so the filling spreads evenly and sticks to the flatbread.
Cook until the bottom becomes crisp and golden brown.
Drizzle a few drops of oil on top, flip carefully, and roast the other side until lightly crispy.
Spread generous yogurt dip inside each taco.
Add sliced onions, tomatoes, and beetroot.
Fold the tacos gently and serve immediately while hot and crisp.
