Tortillas are Mexican wraps made with wheat flour that can be filled in interesting ways (a.k.a. fajitas). Elephant Atta’s quality chapatti flour can produce lovely, soft and thin chapattis that can also be used to produce versatile and nutritionally balanced fajita wraps.

Method: Spicy Guacamole

01 Cut the avocado in half, remove stone and scoop the avocado into an electric blender.

02 Chop the spring onion and chilli coarsely and the tomatoes into halves, and blender together with the limejuice and blend to a thick smooth paste.

03 Season the guacamole with salt and fresh black pepper.

Method: Kidney Bean Curry

01 Heat the oil in a deep pan on a high heat and once hot turn down to a medium heat. Add the cumin seeds to the hot oil and wait until they begin to sizzle. At this point add the chopped onion, ginger and garlic. Fry until they soften and start to turn brown.

02 Now stir in the chopped chilli, turmeric, tomato puree and fresh tomato. Cook the sauce on a medium/high heat until it has matured and started to glisten. Season it with the garam masala and salt.

03 Add the kidney beans* and warm water, bring to the boil and turn down to a medium heat. Simmer for 5 minutes to allow the beans to cook through and absorb the delicious sauce flavours. Remove from heat and stir in the finely chopped fresh coriander.
*Chicken breast marinated in limejuice, ginger and pepper can be used in place of the kidney beans.

04 Prepare 4-6 chapattis according to Elephant Atta’s classic chapatti recipe using our Medium Chapatti Flour or Elephant Atta Chakki Gold.