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.

Samosa

Dough
2 C unbleached all purpose flour
1/3 C oil
1/2 tsp salt
1/2 C - 1 Tbsp water

Stir together the flour and salt.  Add the oil, and mix it in thoroughly.  The flour will have a cornmeal like texture when you are done.  Now add in the water.  Since there is little water, it will take some time for the dough to come together.  Cover and keep aside for half an hour.

Filling
5 medium sized potatoes, boiled and cut into small cubes
1 Tbsp oil
1/8 tsp hing (asafoetida)
2 heaped tsp dried coriander powder
1 tsp red chili (or to taste)
2 heaped tsp amchoor (dried mango powder)
2 tsp salt

Heat the pan, and then add the oil.  Once the oil is warm, add in the hing, followed by all the spices (ingredients 4 through 7).  Mix the spices well, and then add the potatoes.  Roast on high heat until the potatoes and spices are well mixed, and the mixture starts to brown.  Take it off the heat.

Paste
2 Tbsp flour mixed with a small amount of water to make a thick paste.

Assembly
Break up the dough into about 17 small balls.  For each ball, proceed as follows:
Roll out the ball into a circle about 4 inches in diameter.  cut the circle into half.
Take one semicircle, and apply paste to the side to make it a cone.  Stick well.
Fill the cone with the potato filling (not too much, about 1 Tbsp).  Now apply the
paste to the rim of the cone, and seal the top.  This makes a triangular pastry.
Do this for all the dough and filling.


Frying
Heat oil in a frying pan.  When the oil is medium hot (break off a teeny piece of dough, and add to the oil.  It should float up immediately, and not be dark brown), add in the samosas three or four at a time, and heat on medium/low heat.  Note that the crispness of the crust is dependent upon frying them slowly.
Enjoy with some green chutney!