Double Layer Parathas

Parathas are sustaining and wholesomeand they are the staple food for most North Indians. . I love stuffed parathas and so I prepare it often with different stuffings. There is another convenience in making stuffed parathas. You don’t need to make any gravy or curries for this as we do for the regular chappathi.We can Served with curds and a pickle. you can make your own paratha using the different options of stuffing available. There is also an option of single / double layer i.e. whether you want the stuffing to be open on one side or completely covered.This time I made double layer parathas with carrot and peas stuffing.

For the dough
4 cups whole wheat flour

2 tbsp oil
½ tsp salt

For the green peas stuffing
2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)

1 tsp cumin powder

1tsp coriender powder
2 green chillies, finely chopped
1 tbsp chopped coriander
1 tbsp ghee
salt to taste
For the green peas stuffing
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the green chillies, corianderpowder,cumin powder and salt and cook for 1 minute.
3.Add the green peas and cook again. Keep aside

For the carrot stuffing
1 tsp cumin seeds (jeera)
2 cups grated carrots
2 green chillies, finely chopped
1 tsp cumin powder

1tsp coriender powder

1 tsp lemon juice
1 tbsp ghee
salt to taste

For the carrot stuffing
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the carrots, corianderpowder,cumin powder green chillies, lemon juice and salt and mix well.
3.Cover and cook for 2 minutes. Keep aside.
Method

1.Combine the whole wheat flour, oil and salt with enough water and knead into a smooth soft dough. Keep aside
2.Place one uncooked round of dough on a flat surface, spread 1 tbsp of the carrot stuffing and cover with a cooked roti.

3.Spread 1 tbsp of the green peas stuffing, put another uncooked round of dough roti on the top and press firmly to seal the edges.
4.Cook the double layer parathas on a tava (griddle) on both sides with a little ghee.
5.Cut into wedges and serve hot with pickle, curd or tomato sauce.