Double Decker Parathas
Preparation time: 20 minutes Makes: 7 Parathas
Cooking time: 30 minutes
Ingredients:
For the Carrot Stuffing: For the Green Peas Stuffing:
1 tsp. cumin seeds 1 tsp. cumin seeds

3 carrots, grated

2 green chilies, finely chopped

2 green chilies, finely chopped

2 teacups green peas, boiled and mashed
1 tsp. lemon juice 1 tbsp. chopped coriander

1 tbsp. ghee

1 tbsp. ghee
Salt to taste. Salt to taste.
For the Dough:

4 teacups wheat flour [gehu ka atta]
½ tsp. salt
2 tbsp. ghee
For the Dough [Method]:
  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 1½ hours.
  3. For the Carrot Stuffing:
  4. Heat the ghee and fry the cumin seeds until they crackle.
  5. Add the carrots, chilies, lemon juice and salt and mix well.
For the Green Peas Stuffing [Method]:
  1. Heat the ghee and fry the cumin seeds until they crackle.
  2. Add the green chilies, coriander and salt and cook for 1 minute.
  3. Add the green peas and cook for 1 minute.
Method:
  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 tbsp. of carrot stuffing and cover with a cooked round. Then spread 1 tbsp. 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 the sides with the help of a little ghee. Serve hot.
Note:
You can also use other stuffing combination.