Double Decker Parantha

Methods

• Take green peas and green chillies in a bowl and mash them together. Mix carrot and coriander leaves in another bowl.
• Divide the dough into 12 equal portions and roll them out into round rotis. You will need 3 rotis for each parantha.
• To make each parantha, place one roti on the work top and spread carrot and coriander leaves on it.
• Sprinkle little cumin powder and salt, and top with second roti.
• Spread peas and coriander leaves mixture on this roti, sprinkle little cumin powder and salt. Top with the third roti, press the edges to seal.
• Heat a non-stick tawa, place a parantha on it, and cook on low heat. Flip, drizzle 1 tsp oil all around and flip again. Drizzle 1 tsp oil all around and cook, turning sides till both sides are evenly golden.
• Cook the remaining paranthas similarly.
• Transfer them onto individual serving plates and serve hot.