2 firm ripe avocados, about 250g (9 oz) each, halved, peeled & chopped

3 tablespoons finely shredded inner leaves of iceberg lettuce

1 small green chili, seeded and sliced into fine julienne

1/4 teaspoon yellow asafetida powder

2 tablespoons finely-chopped coriander leaves

1 medium-sized dried chipotle chili, finely chopped and reconstituted in a few tablespoons hot water for 15 minutes OR 1 teaspoon smoky hot Spanish paprika

1/4 teaspoon ground white pepper

1/2 teaspoon salt

Cut each tortilla into six wedges. Heat some oil in a small frying pan. Shallow-fry the wedges until golden and crisp. Drain on paper towels. Combine all the salsa ingredients in a bowl and mix gently. Serve with the tortilla wedges as an appetizer.

Every vegetarian meal saves an animal from suffering.