[Photograph: Nick Kindelsperger]

My wife has demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it.

Basically, this is just a flavorful channa saag and white rice, all wrapped up in a tortilla. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. One jalapeƱo helps lend a slight heat, though if you could definitely add a second one if you'd like. A drizzle of lime at the end lends acidity.

Though satisfying on its own, I found that a smear of mango chutney added just enough sweetness to balance everything out.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.


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