LAYERED PARATHA

Prep Time : 30 mins Cooking Time : 45 mins Serve :4 INGREDIENTS Grated paneer - 1 cup Green peas - 250 gms Carrot - 250 gms Finely chopped green chilly - 2 Red chilly powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Ginger garlic paste - 1 tsp chopped onion - 2 tbsp chopped green chilly - 2 chopped coriander leaves - 1 tbsp Salt - to taste Oil - 2 tbsp Cumin seeds - 1/2 tsp Asafoetida - 1/4 tsp For chapati Wheat flour - 2 cup Clarified butter - 4 tbsp Carom seeds - 1/4 tsp Onion seeds - 1/4 tsp Clarified butter - 4 tbsp Salt - to taste METHOD For chapati Take a bowl add wheat flour,salt,2 tbsp clarified butter carom seeds and onion seeds to make a soft dough using little water at a time. Keep aside for 30 mins and knead the dough again Divide the dough into four parts and roll out thin chapati Heat pan and make four chapatis For matar stuffing Heat one tbsp oil in a pan add asafoetida and cumin seeds to crackle. Add 1/2 tsp ginger garlic paste and saute for one mins Add matar,green chilly,red chilly powder,turmeric powder,coriander powder and saute for 4 - 5 mins. Once cooled,grind to make a coarse paste. Add salt and mix well. Now matar stuffing is ready. paneer stuffing Grate the paneer and add green chilly,onion,coriander leaves and salt and mix well now stuffing is ready For carrot stuffing Wash,chop and grate the carrot Again heat one tbsp oil in a pan,add cumin seeds to crackle. Add 1/2 tsp of ginger garlic paste and saute for one mins Add grated carrot ,red chilly powder,turmeric powder,coriander powder and salt and saute for 4 - 5 mins. Now carrot stuffing is ready. Take one chapati and stuff with matar filling and cover with other chapati Now spread grated paneer and cover with other chapati Now add carrot filling and cover with the other chapati. Grease the pan with clarified butter and place the stuffed chapati applying clarified butter on both sides. Cook on a low flame till crispy,cut into four pieces Serve hot. with stuffed tomato in white gravy subji.