How to make Double Decker Parantha -

Just one such parantha will satiate you completely stuffed as it is with masaledar rajma and paneer

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Ready whole wheat flour dough, Whole wheat flour

Cuisine : Indian

Course : Breads

Double Decker Parantha

Double Decker Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Double Decker Parantha Recipe

  • Ready whole wheat flour dough as required

  • Whole wheat flour to sprinkle

  • Rajma stuffing

  • Red kidney beans (rajma) , soaked overnight, boiled and mashed 1 cup

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder (amchur_) 1/4 teaspoon

  • Chaat masala 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Onion , chopped 1 medium

  • Salt to taste

  • Paneer stuffing

  • Cottage cheese (paneer) , grated 1 cup

  • Mozzarella cheese , grated 1/2 cup

  • Cheddar cheese , grated 1/2 cup

  • Fresh mint leaves , finely chopped 1 tablespoon

  • Chaat masala to sprinkle

  • Ghee to shallow fry

  • Yogurt grams


Step 1

Take kidney beans in a bowl, add garam masala powder, red chilli powder, dried mango powder, chaat masala and turmeric powder and mix well. Add onion salt and mix well.

Step 2

Take cottage cheese in another bowl, add mozzarella cheese, cheddar cheese, mint leaves and chaat masala and mix well.

Step 3

Divide the dough into 4 small equal portions, 4 slightly bigger equal portions and 4 bigger equal portions.

Step 4

To prepare the middle layer rotis, sprinkle flour on a worktop, take each small portion of dough and roll it thinly.

Step 5

Heat a non-stick tawa, put this roti on it and cook, turning sides, till light brown specs appear on both sides.

Step 6

To prepare the first layer rotis, sprinkle flour on the worktop, take each bigger portion and roll thinly, ensuring that it is bigger than the middle layer roti.

Step 7

To prepare the third layer rotis, sprinkle flour and take each slightly big portion of dough and roll thinly into a size that is bigger than the middle layer roti but smaller than the first layer roti.

Step 8

Take the first layer roti, spread spoonful of rajma mixture all over it. Place the middle layer cooked roti over it. Spread the cheese mixture all over it. Cover with third layer roti. Press completely.

Step 9

Heat the non-stick tawa again, place a parantha on it and cook, on medium heat, turning sides, till golden brown specs appear on both sides. Drizzle ghee and continue to cook for 30 seconds on each side. Make more paranthe similarly.

Step 10

Keep each parantha on separate serving plates and serve hot with yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.