LAYERED PARATHA

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Grated cheese  - 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
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
Curd - 2 tbsp
Clarified butter - 4 tbsp
Salt - to taste

METHOD
For chapati
Take a bowl add wheat flour,salt,2 tbsp clarified butter curd 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.
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 cheese 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
Serve hot.