Double Decker Paranthe

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Now the theme wanted Indian Bread with a twist.. I have already posted almost all the normal versions of my paranthas… so I had to think hard for this one.. 🙂 Then thought I usually mix both potatoes and onions for the aaloo parantha.. So thought if it comes in layers how will it come out.. And to my wonders it was delicious.. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

Preparation Time:- 20 mins |  Cooking Time:– 7 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

• 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
• Ghee/oil to fry the parantha (I prefer ghee :))

For Onion Stuffing:

• 4 medium Onions finely chopped
  
• Salt to taste
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1/2 tea spoon Turmeric Powder (Haldi Powder)
• 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
• 1 green chilly finely chopped (Hari Mirch) (optional)
• 2 tea spoon Ghee/oil

For Potato Stuffing:

• 4 medium sized potatoes boiled and peeled
  
• Salt to taste
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Chaat Masala
• 1 tea spoon Garam Masala
• 1/2 tea spoon Coriander Powder (Dhaniya Powder)
• 1 tea spoon Dry Mango Powder (Amchoor Powder)
• 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
• 1 green chilly finely chopped (Hari Mirch) (optional)

PREPARATION:

For Onion Stuffing:

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, turmeric powder and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The filling is ready. Allow it to cool down so that it can be handled.

For Potato Stuffing:

Grate the boiled and peeled potatoes. Add the chopped green chillies and coriander leaves to it.

Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.

For the Parathas:

For each paratha you need to make 3 chapatis of equal size. So roll 3 chapatis.

Take one of these and cook lightly on a tawa (griddle), applying a bot of oil or ghee.

Remove this from the tawa and keep aside. Take one of the uncooked chapatis, and take some spoonful of potato filling and spread it evenly over this chapati.

Cover it with the cooked chapati. Then take a spoonful of the onion filling and spread it over this chapati.

Cover this one with the left over uncooked chapati. Press firmly to seal the edges.

Carefully place the paratha on the tawa and allow to cook.

After about 1 min turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Cook the parantha using a flat spatula.

Cook properly from both the sides by turning over at regular periods.

SERVING:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
• Try it for lunch or dinner with curd.

Tasty Cooking..!!

Sending this recipe to:

Mission Breakfast: & Mission Explore Food @ CookCookandCook andThoushaltcook