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Multilayered Parathas with Carrot and Spinach Recipe

Multilayered Parathas with Carrot and Spinach is a popular Indian Snacks
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 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
  • 1inch piece Ginger peeled, chopped
  • Salt to taste
  • How to Make Multilayered Parathas with Carrot and Spinach:

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


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