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
• 1inch piece ginger peeled, chopped
• Salt to taste

How to Make Multilayered Parathas with Carrot and Spinach

• 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, keep aside.
• For layer 1:
• Mix all ingredients well, keep aside.
• For layer 2:
• Mix all ingredients well, keep aside.
• For layer 3:
• Make sure all moisture from spinach has been patted dry.
• Put ginger, chillies in mixer, grind coarsely.
• Add spinach and run till coarsely ground.
• Remove and mix salt and mashed potato. Keep aside.
• To proceed:
• Divide dough into 8 portions.
• Roll each into a thin chapatti, gently roasting both sides on a griddle.
• Place one chapatti on a clean dry work surface.
• Spread half portion of green filling all over, leaving a 1/2 inch circumference.
• Place a chapatti over this filling, exactly in sync with the first one. Spread the white filling.
• Place another chapatti over white layer and spread carrot filling.
• Place a fourth chapatti, press edges of all four layers together.
• Repeat with remaining chapattis and fillings.
• Dust with dry flour, roast on a hot skillet till both sides are golden.
• Drizzle enough oil to roast both sides crisp and golden.
• Remove and cut neatly into quarters and serve immediately while hot.
• Each quarter will clearly show the bright colours of the tricolour on the cut sides.