Mash the dry curry with the help of a fork. If the mixture is too sticky then only add breadcrumbs to it. It should be in a dry potato mash consistency. Keep aside.
Make lemon sized balls of dough. Roll out each ball to a medium sized circle.
Add a tablespoon of stuffing to each circle. Roll and cover the stuffing by bringing all of the sides inwards. Pull apart extra dough from the top and make a flat disk by gently pressing the stuffed dough ball.
Repeat this step for rest of the dough. Now roll each disk with help of some dry flour with the help of a rolling pin. Remember to be gentle otherwise the stuffing will ooze out.
Drizzle a little ghee on a heated tawa and fry each parantha until golden and crispy from both the sides.
Serve hot with yogurt, mint chutney and butter.
My Tip: Leftover dry potato curries are the best option for this recipe.