Mexican Roti Nachos

1. 1. Cut the rotis into nacho shapes with the help of a knife or pizza cutter.
   2. In a lined baking tray, place the roti nachos, drizzle some oil & season them with salt & mixed herbs.
   3. Bake at 130* Celsius for 12 to 15 minutes.

For the salsa mix:

1. 1. Heat a pan, add a dash of oil. Add the onions & sauté till translucent.
   2. Then add the capsicum, sauté & follow it up with the boiled rajma.
   3. Season with salt & pepper
   4. Finally, add the tomatoes & squeeze in the lemon juice. Give it a final toss & garnish with freshly chopped coriander leaves.

For the cheese sauce

1. 1. Add butter to a pan. When it begins to melt, add the oats flour & cook for a minute or so.
   2. Then add the milk little by little, whisking constantly to avoid lumps.
   3. Season with salt & pepper.
   4. Finally, add the grated cheese & cook till it thickens.

Assembly

1. Create a heap of nachos on a serving platter.
2. Add the rajma salsa, then drizzle the cheesy sauce over it & serve garnished with freshly chopped coriander.