Double Decker Paratha

(Two Layered Paratha, Indian Stuffed Bread) 

Click here for Original Recipe 

Prep Time: 30 mins
Cooking Time: 30 mins
Makes: 4-5 Large Paratha
Recipe Inspiration: Mrs. Tarla Dalal

For the Dough:
3 cups Atta/Wheat Flour
¼ tsp Salt
Warm Water for kneading

For the Carrot Stuffing:
1½ cups Carrot, grated
1-2 Green Chillies, finely chopped
½ tsp roasted Jeera/Cumin Powder
¼ tsp Red Chilli Powder
½ tsp Anardaana/Pomegranate Seeds Powder
1-2 tsp Lime Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste

For the Green Peas Stuffing:
1 cup fresh/frozen Green Peas, boiled and mashed
2 tbsp Onion, finely chopped
1 tsp Ginger-Garlic Paste
½ tsp Aamchur/Dry Mango Powder
½ tsp Kitchen King Masala
1 tbsp Mint Leaves, finely chopped
Salt to taste

Other Ingredients:
Little Atta/Wheat Flour for rolling
Ghee/Oil for Cooking (Optional)

For the Dough:
Place atta, salt and warm water in a bowl and mix well to form smooth dough. Keep aside for at least 30 mins covered with a wet cheese cloth.

For the Carrot Stuffing:
Mix grated carrot with all the ingredients listed and keep it aside.
Original recipe instructs to cook carrot for 2-3 minutes but I just mixed the raw ingredients to retain its colour and nutrition and also its crunch. And also it gets lightly cooked when you pan fry the Paratha over medium heat. So the choice is yours.

For the Green Peas Stuffing:
Mix cooked and mashed green peas with all the ingredients listed and keep it aside.
Again the original recipe instructs to cook the ingredients for few minutes. 

Assembling, Stuffing and Rolling the Paratha:
Heat the tawa/griddle at high flame and reduce to low to medium flame.
Knead the dough for another minute or a two and divide it into 12 or 15 equal sized balls (for 4 or 5 Parathas respectively).
Roll them into equal sized discs and cook 4 or 5 chapattis lightly (for 4 or 5 Parathas respectively) and keep aside. Let them cool completely before you proceed.
Now place one uncooked chapatti on a surface and spread about 1 tbsp of carrot stuffing evenly leaving 1-1½ cms in the end.
Cover this carrot stuffing with a cooked chapatti and spread 1 tbsp green peas stuffing evenly on top of this.
Now place the second uncooked chapatti on top of this and seal the edges by pressing it lightly with your fingers. Make sure that you seal the edges well.
Place this Double Decker Paratha on tawa and cook on a very low heat by applying little ghee/oil if desired. Cook till the both the sides are cooked well and brown spots starts to appear.
Cut them into quarters and serve hot with a curry or just plain yogurt and enjoy. 

Make sure that the chapattis are completely cooled down before you proceed with assembling the paratha as if assembled when it is still warm may tear the uncooked paratha due to moisture produced.
If you are a beginner, you can start off by making small parathas and not stuffing too much of filling.
You can also cook these parathas in Quesadilla maker.
Try using different ingredients for stuffing and follow the same technique to create different flavoured parathas.

Labels: Carrots, Green Peas, Indian Bread, Wheat Flour