material
For the dough
2 cups wheat flour
1 tablespoon ghee
salt to taste
For carrots stuffed mixture
1 1/2 cup grated carrots
1 table spoon oil
1 T-Spoon Zero
1 t-spoon finely chopped green chillies
1 tspoon lemon juice
1 tablespoon finely chopped green coriander
Salt taste accordingly
For the stuffed mixture of green peas
1 1/2 cup boiled green peas
1 table spoon oil
1 T-Spoon Zero
1 t-spoon finely chopped green chillies
1 tablespoon finely chopped green coriander
Salt taste accordingly
Other stuff
Wheat flour, for laminating
Ghee, to cook
Method
For the dough
Mix all the ingredients in a deep bowl, then use a lukewarm water to lighten the soft dough. Cover and keep aside for 10-15 minutes.
For carrots stuffed mixture
Heat the oil in a wide non-stick pan and add cumin.
When the seeds start to crack, add green chilli, carrot, lemon juice, coriander and salt and mix well and stir, stirring in the middle, cook on medium heat for 2 minutes.
Spread the stuffed mixture into 4 equal parts and put it aside.
For the stuffed mixture of green peas
Heat the oil in a wide non-stick pan and add cumin.
When the seeds start rubbing, add green chillies, green peas, coriander and salt and mix well and cook peas with light hands, cook for 2 minutes on medium flame.
Spread the stuffed mixture into 4 equal parts and put it aside.
Further ritual
By dividing the dough into 12 equal parts, using each part slightly dry flour, roll the ball in a round shape of 150 mm (6 ") diameter.
3 Keep the bread cooked in a pan and keep it aside.
Place 1 ripe bread in a dry dry place and spread 1 part of carrots stuffed mixture well. Spread 1 and half of the ripe bread and spread 1 part of the stuffed mixture of green peas over it.
Again, place 1 half cooked roti on it and close it by pressing the edges well, so that the mixture does not come out.
Put the parathas on a hot non-stick pan, and using a little ghee, cook on both sides till it gets golden brown.
Repeat the Rituals 2 to 4 and make 3 more Parathas.
Serve immediately.