A surprisingly low calorie version of the usually fattening paratha! Carrots abound in vitamin A, which nourishes the lining of the eyes, while the green peas add fibre and help to control blood sugar levels.
For the dough
•4 cups whole wheat flour (gehun ka atta)
•2 tbsp oil
•½ tsp salt
For the carrot stuffing
•1 tsp cumin seeds (jeera)
•2 cups grated carrots
•2 green chillies, finely chopped
•1 tsp cumin seeds (jeera)
•1 tsp lemon juice
•1 tbsp ghee
•salt to taste
For the green peas stuffing
•2 cups boiled and mashed green peas
•1 tsp cumin seeds (jeera)
•2 green chillies, finely chopped
•1 tbsp chopped coriander
•1 tbsp ghee
•salt to taste
Other ingredients
•whole wheat flour (gehun ka atta) for rolling
•ghee for cooking
For the dough
1.Combine the whole wheat flour, oil and salt with enough water and knead into a smooth soft dough.
2.Keep aside under a wet muslin cloth for 3 minutes.
3.Divide the dough into 21 equal portions and roll each portion into thin rounds of 175 mm. (7”) diameter.
4.Cook 7 rounds lightly on a tava (griddle). Keep aside.
For the carrot stuffing
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the carrots, green chillies, lemon juice and salt and mix well.
3.Cover and cook for 2 minutes. Keep aside.
For the green peas stuffing
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the green chillies, coriander and salt and cook for 1 minute.
3.Add the green peas and cook again. Keep aside.
Method
1.Place one uncooked round of dough on a flat surface, spread 1 tbsp of the carrot stuffing and cover with a cooked roti. Spread 1 tbsp of the green peas stuffing, put another uncooked round of dough roti on the top and press firmly to seal the edges.
2.Cook the double decker parathas on a tava (griddle) on both sides with a little ghee.
3.Cut into wedges and serve hot.
[ Makes 7 Whole Wheat Parathas
Recipe Type: Veg
Cooking Time : 30 mins.
Preparation Time : 20 mins.]
Recipe Inspiration:Mrs.Tara Dalal]
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