My new Asian cuisine fastfood invention that'll take the world by storm

Here's what you do.

Make homemade kefir. Or storebought, whatever. Gotta be sour though.

You also need: chickpeas, cooked. onions, garlic, ginger, dried red chilli, whatever spices you want to put in your Nepali kadhi. frozen spinach. fresh works too I guess.

That was for the vegetarian filling.

You also need: eggs, chinese chilli oil with flakes, green onions, kimchi maybe if you want to go on an interesting healthy ride, mozzarella cheese, smoked gouda cheese,

That was for the addons.

For the base you need the malabari paratha from trader joe's.

To make the vegetarian filling:
Start with onions, after they start sweating put in garlic and ginger, don't burn the garlic. Also put in any kadhi spices you are comfortable with. It's also a good time to dump salt to taste. And then the dried red chilli, tear 'em apart and drop em in for flavor. Then clear the water out of chickpeas and dunp them in. Smosh them so they're not whole, but we're also not going to make hummus here. After the chickpeas have gotten a bit smooshed, add a good amount of sour kefir. If you are weirded about white food, dump red or yellow spices such as saffron or tumeric, to taste and color. Let the kefir and the spices and the chickpeas get to know each other in the pot. A few minutes. Now dump a good amount of spinach, frozen fresh whatever. It depends how irony/green you want to make your filling, I didn't put a great amount, but a good amount in. Cook until the liquid's mostly boiled off.

On a separate pan, start warming the malabari paratha. It needs to be a large pan because we don't want to waste dishes for no good reason. As one side is heading, take two eggs, dump the on the other side of the pan (maybe with some fat, of your choosing), and scramble em up, quick quick quick. Doesn't need to be perfect. Take them out before they're fully solid and cooked. We'll cook them later.

In the remaining part of the pan, dump the solids of your vegetarian filling and let them sweat out the liquid.

Turn the malabari paratha. At this point, the other side's not fully brown but getting there.

For the base of the roti, start with mozzarella cheese. Dump to your heart's desire. Don't need to be grated at all. Avoid too thick of a slice, because it won't melt well. Then the smoked gouda, because why not. Then comes the mixture of eggs and chickpea kadhi that you just headed on pan. Then dump some chilli flakes, green onions, kimchi if you want. Or actually maybe dump them before the veggies and eggs. Or not. Up to you. You can also mix everything up right on top of the roti because why not. The stringy cheese will help everything hold together and be less messy when eating that way.

Now, here's the fun part, turn one side up and fold the roti right in the pan, and make it look like a taco. Let it cook for a few minutes until the bottom is a it crunchy. Then turn the roti around (it's pretty big and heavy at this point, so use two utensils, don't worry about the contents falling out, they won't), and let the other side crisp up a bit too.

After both sides are crispy, take the taco out, and eat as hand food, though have a spoon ready cos things could get messy. Or maybe cut into smaller bites and gulp them whole, why not.

I've eaten this maybe five to seven possibly nine times, and as I've written previously on this blog, am willing to pay up to seven bucks as a pan-asian fast food. So filling, so yummy, it's awesome!