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Multilayered Parathas Recipe

Multilayered Parathas is a popular Indian Appetiser
Author :
 
On :
Wednesday, 13 April, 2016
Category :
Vegetarian Recipe
Course :
Appetiser Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 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:

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





     

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