A new layered paratha with a tasty and colourful carrot and green peas filling.
Double Decker Carrot and Peas Paratha
A new layered paratha with a tasty and colourful carrot and green peas filling.
Ingredients
For the dough
- 4 cups 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 cups green peas boiled and mashed
- 1 teaspoon cumin seeds
- 2 green chillies finely chopped
- 1 tablespoon chopped coriander
- 1 tablespoon ghee
- salt as per taste
Other ingredients
- ghee for cooking
Instructions
For the dough
- Mix the flour, ghee and salt. Add a little warm water to make a soft dough.4 cups wheat flour, 1/2 teaspoon salt, 2 tablespoons oil
- Knead the dough very well for a few minutes. Leave aside for 1 1/2 hours.
For the carrot stuffing
- Heat the ghee and fry the cumin seeds until they crackle.1 tablespoon ghee, 1 teaspoon cumin seeds
- Add the carrots, chillies, lemon juice and salt and mix well.3 carrots, 2 green chillies, 1 teaspoon lemon juice, salt to taste
- Cover and cook for 2 minutes.
- For the green peas stuffing
- Heat the ghee and fry the cumin seeds until they crackle.1 tablespoon ghee, 1 teaspoon cumin seeds
- Add the green chillies, coriander and salt and cook for 1 minute.2 green chillies, 1 tablespoon chopped coriander, salt
- Add the green peas and cook for 1 minute.2 cups green peas
How to proceed
- Divide the dough into 21 balls and roll each ball into thin rounds of equal size.
- Cook 7 rounds lightly on a tava (griddle).
- 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.
- Cook the double decker parathas on a tava (griddle) on both sides with the help of a little ghee.ghee for cooking
- Serve hot.
