Make dough for regular chappati’s.

Fillings:
———
Potato – Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish – Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower – Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.

Method:
——-
Roll out 2 small chappati’s. Place filling on one, cover with the
second, seal edges and cook as for parathas.

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Indian Stuffed Paratha, 1.5 out of 10 based on 2 ratings

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