Aloo or Gobhi (Potato- or Cauliflower-stuffed) Paratha

Ingredients:
1) Dough:
Dough from 1.5 cups of whole wheat, made as outlined here.

2) Stuffing:
Potatoes, boiled and mashed - 2 large
(can be replaced with cauliflower for a Gobhi Paratha)
Green chillies, chopped - 2 tsp
Coriander leaves, chopped - 1/2 cup
Ginger, chopped - 1 tsp (optional)
Salt - 1/2 tsp (can be adjusted by tasting stuffing once made)

Time: 15-20 min (prep) + 10 min (cook)

Method:
Shape the dough into six balls. Mix the mashed potato with salt, ginger, coriander and green chillies. Note that the potatoes should not be overcooked before mashing. Also, don't add water or milk when mashing, you want it to be of the same consistency as the dough, in fact, try mixing the rest of the ingredients in the same way as you would prepare your dough, with your hands, making sure to shape it into six balls. On a flat surface dusted with flour, roll out the first dough ball into a 2" diameter circle. Place one ball of stuffing in the center and fold in the dough to form a dumpling. The dough should be soft enough by now to seal by itself, but if this is not the case, you can wet it with a little water to make it stick. Do this to the rest of the dough and let the dumplings sit covered for 10 min. Roll out into 6-7" diameter circles and immediately cook on a hot griddle, making sure to lightly brown both sides. Baste with a little oil or ghee and cook both sides again. Serve hot with chutney, curry, lentils or yogurt. Delicious on its own, too!

Source: Traditional recipe, slightly different version also available at Manjula's Kitchen.
Author: Shrinkingsodacan
Variations: Prepare stuffing with grated cheese, of course! Pretty much ANY kind of stuffing that has the same consistency as of mashed potato should work.

Chapati (Whole Wheat Unleavened Flatbread)

Ingredients:
Whole wheat - 2.5 cups
Lukewarm water - about 1 cup
Salt - 1.5 tsp
Oil/ghee - 1 tbsp

Time:
Servings: Makes about a dozen chapatis

Method:
Mix the oil and salt in with the flour. Add all the water and knead into firm dough. Knead for 10-15 minutes, the more you knead, the softer the chapatis will be. Shape into a ball and store for from 15 minutes to overnight, wrapped in plastic wrap (the longer you store it, the softer it gets).
When ready to cook, distribute into a dozen 1.5" diameter balls. Roll each ball out into a 6-7" circle, dusting with flour as needed to keep the dough from sticking. Immediately place onto heated griddle and cook for a minute or so. Lightly but firmly press the sides of the chapati with a flat spoon to make it puff up in the middle. Turn over and heat other side. When both sides seem cooked, lightly spray or baste with oil/ghee and cook for a minute on each side.
Serve hot with curry, cooked veggies, raita or anything else!

Source: Traditional recipe
Comments: I finally did it! I could never get the chapatis to stay soft when they were done cooking, they hardened up real quick. This time I just took my own sweet time kneading and set it aside for a couple of hours. The results were deliciously soft chapatis!
Author: Shrinkingsodacan