A new layered paratha with a tasty and colourful carrot and green peas filling.
Cooking Time : 30 min.
Preparation Time : 20 min.
Makes 7 parathas.
For the dough
4 teacups wheat flour (gehun ka atta)
2 tablespoons oil
1/2 teaspoon salt
For the carrot stuffing
1 teaspoon cumin seeds
3 carrots, grated
2 green chillies, finely chopped
1 teaspoon lemon juice
1 tablespoon ghee
salt to taste
For the green peas stuffing
2 teacups green peas, boiled and mashed
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 tablespoon chopped coriander
1 tablespoon ghee
salt
Other ingredients
ghee for cooking
For the dough
1. Mix the flour, ghee and salt. Add a little warm water to make a soft dough.
2. Knead the dough very well for a few minutes. Leave aside for 1 1/2 hours.
For the carrot stuffing
1. Heat the ghee and fry the cumin seeds until they crackle.
2. Add the carrots, chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes.
For the green peas stuffing
1. Heat the ghee and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for 1 minute.
How to proceed
1. Divide the dough into 21 balls and roll each ball into thin rounds of equal size.
2. Cook 7 rounds lightly on a tava (griddle).
3. On one uncooked round, spread 1 tablespoon of the carrot stuffing and cover with a cooked round. Then spread 1 tablespoon of the green peas stuffing, put another uncooked round on the top and press firmly to seal the edges.
4. Cook the double decker parathas on a tava (griddle) on both sides with the help of a little ghee.
5. Serve hot.
