|Boiled peas||1 Cup (16 tbs)|
|Chopped carrots||1 Cup (16 tbs)|
|Carom seeds||1 Teaspoon|
|Ginger garlic paste||1 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Flour||2 Cup (32 tbs)|
You need to make the puree of peas and carrot separately. Add half carom and half ginger-garlic paste while making peas puree and carrots puree.
Divide the flour into three parts.
Making peas dough:
Mix the peas puree, little carom seeds, salt, pepper and garam masala in the first part of the four.
You can add little water if desired. So your one dough is ready.
Making carrot dough:
Take the flour, salt, pepper, garam masala, carrom seeds and carrots puree. Make the dough.
Making simple plain dough:
Take the four and add salt and water. Make a plain dough.
So now your three kinds of doughs are ready.
Take equal measures of all the three doughs. Roll them.
Put them together on a flat surface. Press them together.
Put some dry flour over them.
Roll them and put some oil.
Fold the paratha and again roll them.
To give the design of chakra in the centre of the paratha, you can take round glass. Roll the glass slightly over the paratha to get the impression of the circle. With the help of your knife, you can give the impression of a cut inside the chakra.
Take a pan and put the paratha.
Apply some oil over the paratha and fry it until it becomes brown.
Turn the side of the paratha and brown it.
You can serve the paratha with any pickle or curd.
Serving size: Complete recipe
Calories 1130 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.51 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2306.6 mg96.1%
Total Carbohydrates 233 g77.5%
Dietary Fiber 20.7 g83%
Sugars 17 g
Protein 37 g74.1%
Vitamin A 435.4% Vitamin C 28.8%
Calcium 13.1% Iron 72.4%
*Based on a 2000 Calorie diet