Multilayered Parathas with Carrot and Spinach

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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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
  • 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.