Double Decker Parathas

Here is my second recipe “Double Decker Paratha” under theme of celebrity chef recipes. I adopt this recipe from Tarla Dalal’s food portal , she is very famous Indian cook book author. I love her recipes because of simplicity. Double decker paratha is a layered paratha
which stuffed with two different types of filling. For this recipe, I choose
one, spicy peas filling and second, potatoes and paneer filling. You can change the filling as per your choice and serve with curd/ lassi and pickle. 




Preparation
Time: 25 Minutes
Cooking
Time: 30 Minutes
Servings: 4
Parathas
Recipe
Source: Tarla Dalal
Category: Indian
bread

Ingredients:
3 Cup Wheat flour, dough
Clarifying Butter/ Desi ghee, shallow frying
For Peas
Stuffing
1 Cup Fresh Peas, boiled
1 Tsp. Green Chili, chopped
1 Tbsp. Green Coriander, chopped
1/2 Tsp. Roasted Cumin Powder
Salt to taste
Red chili to taste
1 Tsp. Coriander Powder
1/4 Tsp. Chaat Masala
1/2 Tsp. Lemon Juice
For Potato
Stuffing
2 Potatoes, boiled and mashed
1/2 Cup Cottage Cheese, grated
1 Tsp. Green Chili, chopped
Salt to taste
Red Chili to taste
1/2 Tsp. Turmeric Powder
1 Tsp. Coriander Powder

Instructions:
Combine all ingredients of peas stuffing
together in one bowl.
Combine all ingredients of potato stuffing
together in separate bowl.
Prepare the firm dough with wheat flour and
water.
Divide the dough into equal 12 portions and
roll out the portion as paratha.
Cook 4 parathas lightly on tawa and keep
aside.
Place the one uncooked roti on a dry surface
and spread the peas stuffing.
Cover with cooked roti and spread the potato
and paneer stuffing.
Again cover with another uncooked roti as
sandwich form and close the edges tightly.
Heat the griddle or tawa on medium flame and
place the paratha on tawa.
Cook and turn the
paratha from the both side until to golden, grease with ghee.
Serve hot double decker paratha with curd.
Note:
You can change the stuffing as per choice or
taste.

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