Chickpea Mushroom Stuffed Paratha

Ingredients

• paratha dough, See notes for links to recipes.
• 3 tablespoons chickpea mushroom mixture per flatbread
• 1/2 teaspoon fenugreek leaves
• 1/4 teaspoon garam masala
• 1/4 teaspoon cayenne

Steps

1. Flour your surface. Take about 2 to 3 tablespoons of the paratha dough and roll into a ball, then roll out into a 6” to 8” inch circle, where the edges are a little thinner than the middle. Depending on the size of your paratha, add 2 to 4 tablespoons of the chickpea mushroom mixture in the center. If the mixture is too moist, coat it lightly with flour before placing on the paratha.
2. Flatten out the chickpea mushroom mixture a little bit, then sprinkle on the spices and press them into the mixture.
3. Fold over the flatbread into kind of a dumpling, then seal, flatten gently, and roll out carefully, sprinkling on more flour, as needed. Roll with a light hand, since the filling will be on the moist side. After rolling out, use your hands to dust off any extra flour. See the video for details.
4. Cook on a skillet over medium-high heat for about 1 to 1 1/2 minutes per side, or until the paratha starts to puff a little bit. Than, flip it over and spread on a few drops of oil, pressing to cook evenly until golden brown spots form. Flip and repeat with the oil on the other side.
5. Serve with non-dairy yogurt sprinkled with cumin, cayenne, and salt as well as sides of Indian pickle, chutney, or a side salad.