Double Decker Paratha
by Tarla Dalal
23 Sep 2013
This recipe has been viewed 24898 times
You will love this colourful and tasty layered paratha, and so will your kids. In this Double Decker Paratha, I have chosen a contrasting combination of colours and flavours – a vibrant carrot stuffing for one layer and a green peas stuffing for the other. However, you can exercise your discretion and choose a different duo if you wish!
Double Decker Paratha recipe - How to make Double Decker Paratha
Preparation Time: Cooking Time: Total Time:
Makes 4 parathas
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tbsp ghee
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
For the carrot stuffing
For the green peas stuffing
How to proceed
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough warm water. Cover and keep aside for 10 to 15 minutes. .
For the carrot stuffing
- For the carrot stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies, carrots, lemon juice, coriander and
- Salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 4 equal portions and keep aside.
For the green peas stuffing
- 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 chillies, green peas, 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
- How to proceed
- Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling.
- Cook 3 rotis lightly on a hot tava (griddle) and keep aside.
- Place 1 semi-cooked roti on a flat, dry surface and spread 1 portion of the carrot stuffing evenly over it. Cover it with 1 more semi-cooked roti and spread 1 portion of the green peas stuffing over it. Again place 1 more semi-cooked roti over it and press it firmly to seal the edges so that the stu
- Cook the parathas on a hot non-stick tava (griddle), using a little ghee, till it turns golden brown in colour from both sides.
- Repeat the steps 2 to 4 to make 3 more parathas.
- Serve immediately.
Nutrient values per paratha
| Energy | 393 cal |
| Protein | 10.7 g |
| Carbohydrates | 49.7 g |
| Fiber | 7.1 g |
| Fat | 16.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 928.5 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.5 mg |
| Vitamin C | 8.7 mg |
| Folic Acid | 29 mcg |
| Calcium | 67.3 mg |
| Iron | 3.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 27.5 mg |
| Potassium | 257.8 mg |
| Zinc | 1.3 mg |
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