Stuffed Parathas

For the Dough:

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

For the Fillings:


1. Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
2. Radish - Grate one large Diakon Radish, add salt and leave for 1- 2 hours. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
3. Cauli flower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as below just like a plain Paratha:

For the Paratha:

* 1 cup wheat flour
* Ghee
* Water


Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remain ing side. Repeat with all six. Serve at once, since they lose crispness if stored.