Double Decker Parantha

Ingredients list for Double Decker Parantha

• as required Ready whole wheat flour dough
• to sprinkle Whole wheat flour
• Rajma stuffing
• 1 cup Red kidney beans (rajma) , soaked overnight, boiled and mashed
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Dried mango powder (amchur_)
• 1/4 teaspoon Chaat masala
• 1/2 teaspoon Turmeric powder
• 1 medium Onion , chopped
• to taste Salt
• Paneer stuffing
• 1 cup Cottage cheese (paneer) , grated
• 1/2 cup Mozzarella cheese , grated
• 1/2 cup Cheddar cheese , grated
• 1 tablespoon Fresh mint leaves , finely chopped
• to sprinkle Chaat masala
• to shallow fry Ghee
• grams Yogurt

Method

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.
2. Take cottage cheese in another bowl, add mozzarella cheese, cheddar cheese, mint leaves and chaat masala and mix well.
3. Divide the dough into 4 small equal portions, 4 slightly bigger equal portions and 4 bigger equal portions.
4. To prepare the middle layer rotis, sprinkle flour on a worktop, take each small portion of dough and roll it thinly.
5. Heat a non-stick tawa, put this roti on it and cook, turning sides, till light brown specs appear on both sides.
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.
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.
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.
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.
10. Keep each parantha on separate serving plates and serve hot with yogurt.