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Double Decker Parathas

by Tarla Dalal

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A new layered paratha with a tasty and colourful carrot and green peas filling.

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Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 7 servings
Show me for servings

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

For The Carrot Stuffing
1 1/2 cups grated carrot
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp lemon juice
1 tbsp finely chopped coriander (dhania)
salt to taste

For The Green Peas Stuffing
1 1/2 cups boiled green peas
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method
For the dough

Combine all the ingredients in a bowl and knead into a semi-soft dough using enough warm water. Keep aside for 10 to 15 minutes. .

For the carrot stuffing

Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the carrots, green chillies, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring once in between.
Divide the stuffing into 4 equal portions and keep aside.

For the green peas stuffing

Heat the oil in a non-stick pan and add the cumin seeds.
When the seeds crackle, add the green peas, green chillies, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 minutes, while mashing the green peas lightly with a potato masher.
Divide the stuffing into 4 equal portions and keep aside.

How to proceed

Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter roti using a little wheat flour.
Cook 4 rotis lightly on a hot tava (griddle) and keep aside.
Place 1 uncooked roti on a flat, dry surface and spread 1 portion of the carrot stuffing evenly over it and cover it with 1 cooked roti. Then spread 1 portion of the green peas stuffing over it and again place 1 uncooked roti over it. Press it firmly to seal the edges so that the stuffing does not s
Cook the parathas on a hot non-stick tava (griddle), using a little ghee, till brown spots appear on both the sides.
Repeat the steps 3 and 4 to make 3 more parathas.
Serve hot.

RECIPE SOURCE : Rotis & Subzis