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  • 3 Cup Wheat flour.
  • ghee for 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 Cabbage.
  • 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.
  • Combine all ingredients of peas stuffing together in one bowl.
  • Combine all ingredients of potato stuffing together in separate bowl.
  • Prepare the soft dough with wheat flour and water.
  • Divide the dough into equal  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 with water.
  • Heat the pan 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.


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