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

• 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.