Multilayered Parathas

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • Oil for shallow frying
  • For dough:
  • 1 cup - wheat flour
  • 1 cup - plain flour
  • 1 tbsp - ghee
  • salt to taste
  • Layer 1 filling:
  • 2 carrots finely grated
  • 1 tbsp - plain flour
  • salt to taste
  • pepper to taste
  • Layer 2 filling:
  • 1 cup paneer grated
  • 1/2 tsp - vinegar
  • 1/2 tsp - white pepper powdered
  • salt to taste
  • Layer 3 filling:
  • 1/2 cup- spinach, chopped, washed, drained
  • 1- potato boiled, mashed evenly
  • 2-green chillies
  • 1" piece- ginger peeled, chopped

How to Make Multilayered Parathas

  • For dough:
  • Sieve both flours together in a large bowl.
  • Add salt and ghee.
  • Add enough water to make a pliable dough.
  • Knead well till smooth and elastic. Cover and keep aside.
  • For layer 1:
  • Mix all ingredients and keep aside.
  • For layer 2:
  • Mix all ingredients and keep aside.
  • For layer 3:
  • Make sure all the moisture from spinach is dry.
  • Put ginger and chillies in mixer. Grind coarsely.
  • Add spinach and run till coarsely ground.
  • Remove, mix salt and mashed potato. Keep aside.
  • To proceed:
  • Divide dough into 8 portions.
  • Roll each to a thin chapatti and gently roasting both sides of each on a griddle.
  • Place one chapatti on a clean dry work surface.
  • Spread half portion of green filling all over by leaving 1/2 circumference.
  • Place a chapatti over this filling and exactly in sync with the first one.
  • Spread white filling similarly as the first.
  • Place another chapatti over white layer like before.
  • Spread carrot filling similarly as the first.
  • Place a fourth chapatti and press edges of all four layers together.
  • Flute together if desired seal with water between layers.
  • Repeat with remaining chapattis and fillings.
  • Dust with dry flour and roast on a hot skillet on both sides till golden.
  • Add enough oil to roast both sides crisp and golden.
  • Remove and cut neatly into quarters. Serve immediately.
  • Each quarter will clearly show the bright colours of the tricolour on the cut sides.