Stuffed Parantha

Sanjiv Singh
Great for Sunday brunch.

dough for regular chappatis.

Fillings:
Potato: 1 large potato
or Radish: 1 large daikon radish
or Cauliflower: 1/4 medium head

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