This post is to refresh the memories of our guests when they recreate the stuffed chapati -The Parantha.
This is classic filling of Boiled-mashed-Masala Potato
Classic mix of spices : 1/4 tsp of turmeric, 1/2 tsp Chilli powder, Salt to taste (at least 1/2 tsp), 1/2 tsp of Ginger powder or fresh grated ginger, Optional Freshly chopped coriander leaves, optional freshly chopped green chilli, and if available than add large pinch of mango powder .
Guidance for stuffing the Chapati’s
Filled Parantha’s need to have soft dough, so always make a soft dough when making paranthas. This will help the stuffing to stay intact because of better elasticity. On the contrary a drying texture of dough will break and cracks will appear on the rolled chapati.
Roll it and cook it with ghee