Double Decker Parantha

Method

1. Take green peas and green chillies in a bowl and mash them together. Mix carrot and coriander leaves in another bowl.
2. Divide the dough into 12 equal portions and roll them out into round rotis. You will need 3 rotis for each parantha.
3. To make each parantha, place one roti on the work top and spread carrot and coriander leaves on it.
4. Sprinkle little cumin powder and salt, and top with second roti.
5. Spread peas and coriander leaves mixture on this roti, sprinkle little cumin powder and salt. Top with the third roti, press the edges to seal.
6. Heat a non-stick tawa, place a parantha on it, and cook on low heat. Flip, drizzle 1 tsp oil all around and flip again. Drizzle 1 tsp oil all around and cook, turning sides till both sides are evenly golden.
7. Cook the remaining paranthas similarly.
8. Transfer them onto individual serving plates and serve hot.

Additional Tips and Tricks