If using potatoes, boil potatoes, mash, add salt and chili to taste. Add garam masala and mango powder. If using radishes, grate the radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds. If using cauliflower, grate cauliflower, add salt, pepper, garlic, and garam masala.
Roll out 2 small chappatis. Add filling on one, cover with the second, seal edges and cook as for paranthas.
From the Dinner Co-op