Stuffed Parathas

Recipe Ingredients

Text only

Recipe Instructions

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.

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Source:
Classic Indian Cooking, Julie Sahni

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