Indian Bread with Stuffings (Stuffed Parantha)

Fillings
For each filling described below, mix all the ingredients and set aside.

Paneer
1 C grated paneer (indian cheese)
1 tsp red chili powder
2 tsp fresh cilantro, finely chopped
1 tsp salt


Peas
1 C peas, boiled (or thawed)
1 tsp grated ginger
1/8 tsp asafoetida (hing)
1 tsp garam masala
1 tsp oil
1 tsp salt
Heat the oil. First add the asafoetida, then the ginger, garam masala, and peas.  End with the salt.  Saute the peas a little, and then mash the mixture.


Cauliflower/Broccoli
1 C cauliflower, finely grated
2 tsp fresh cilantro, finely chopped
2 tsp green chilis, finely chopped
1 tsp salt
1 tsp dried mango powder (amchoor) (optional -- if you want a tang)


Onion
1 C onion, finely chopped
Ingredients 2 through 4 from the cauliflower stuffing above.

Potato
1 C potato, boiled and mashed
Ingredients 2 through 4 from the cauliflower stuffing above.

Daikon/Radish

1 C daikon, finely grated and then tightly pressed, to squeeze out all the juice

Ingredients 2 through 4 from the cauliflower stuffing above.

Daal (Lentil)

1/2 C urad daal, rinsed and soaked for an hour, and then ground to a paste in the food processor

1/8 tsp asafoetida (hing)

1 tsp red chili powder

1 tsp dried coriander powder

1 tsp salt

Making the Bread

Use the roti dough described here.  Break off a ball of dough, (roughly a small fistful), and generously dust.  Roll out into a small circle about 3 inches in diameter.  Put two or three drops of oil or ghee (clarified butter) onto the center of the circle and rub.  Then take a generous amount of stuffing, (about 2 Tbsp), and place in the center of the circle.  Now fold the edges of the dough over the stuffing so that the stuffing is covered and sealed inside.  Generously dusting again, roll into a circle about 5 inches in diameter and 1/4 cm thick.  Cook on a heated cast iron pan as described here.