Make fried garlic: Heat a little oil in a pan over medium heat. Add 2 teaspoons garlic, thinly sliced (for frying) and fry until golden and crispy. Remove and set aside.

Mix the filling: In a bowl, combine 200 grams paneer, crumbled, 0.5 cups kidney beans, boiled & drained, the fried garlic, 2 teaspoons fresh cilantro, chopped, 1 teaspoons red chili powder, 1 teaspoons cumin powder, and 1 pinch salt, to taste. Mix well until spices coat everything evenly. Taste and adjust seasoning.

Make creamy corn salad: In a separate bowl, mix 1 cups thick strained yogurt (Greek yogurt/labneh), 1 teaspoons garlic, minced (for salad), 1 cups sweet corn, boiled & drained, 1 cups iceberg lettuce, shredded, 2 teaspoons fresh cilantro, chopped, 1 teaspoons chili flakes, 1 teaspoons jalapeños, finely chopped, and 1 pinch salt, to taste. Stir until thick and creamy. Refrigerate until assembly.

Smash & fry the rotis: Heat a cast iron or non-stick pan on medium-high with 1 teaspoons oil (for pan-frying). Place a roti flat in the pan and press down firmly with a spatula — hold for a few seconds. Cook 2–5 minutes

per side until golden, crispy, and lightly charred. Repeat for all rotis.

Assemble & serve: Lay a hot crispy roti flat. Spoon on a generous portion of the spiced paneer-bean filling, then top with a big scoop of the creamy corn salad. Drizzle with 1 teaspoons sriracha sauce, to taste and finish with extra 1 teaspoons jalapeños, sliced (for topping). Fold like a taco and eat immediately!