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. Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela Pantke) on Thu, 12 Aug 93.
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