Mix all the ingredients together as stuffing (leave out the chapati flour).
Make dough by kneading chapati flour and water, leave to rest for at least an hour.
After the dough has rested, form into golf ball sized balls.
Flatten the balls making round chapati, using a rolling pin.
Take a spoonful of the mixture (optionally add vegan cheese) and top with another chapati to close the mixture in.
Charcoal/cook the stuffed chapati on a non-stick pan.
Optional to shallow fry in 1 teaspoon of oil for extra crispness.

1/2 block tofu, grated
1 hand full fresh chiili
1/2 red onion
1 bunch coriander
pinch red chilli flakes
salt to taste
pinch mango powder
1/2 teaspoon cumin
chapati flour for parantha or pre-made chapati or tortilla
optional vegan cheese
oil