Double Decker Parantha
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Wheat flour dough
Green peas
Green chillies
Carrot
Fresh coriander leaves
About Double Decker Parantha
Table of Contents
Wholesome and tasty, one such parantha will whet the best of appetites
Read More- Wheat flour dough as required
- Green peas, boiled 1 cup
- Green chillies, finely chopped 2
- Carrot, grated 1 cup
Step 1. Take green peas and green chillies in a bowl and mash them together. Mix carrot and coriander leaves in another bowl.
Step 2. Divide the dough into 12 equal portions and roll them out into round rotis. You will need 3 rotis for each parantha.
Read MoreIngredients
- Wheat flour dough as required
- Green peas, boiled 1 cup
- Green chillies, finely chopped 2
- Carrot, grated 1 cup
- Fresh coriander leaves, chopped 2 tbsps
- Salt to taste
- Cumin powder 1 tsp
- Sunflower oil 8 tsps
How to Make Double Decker Parantha (Stepwise Photos)
Method
- Take green peas and green chillies in a bowl and mash them together. Mix carrot and coriander leaves in another bowl.
- Divide the dough into 12 equal portions and roll them out into round rotis. You will need 3 rotis for each parantha.
- To make each parantha, place one roti on the work top and spread carrot and coriander leaves on it.
- Sprinkle little cumin powder and salt, and top with second roti.
- Spread peas and coriander leaves mixture on this roti, sprinkle little cumin powder and salt. Top with the third roti, press the edges to seal.
- Heat a non-stick tawa, place a parantha on it, and cook on low heat. Flip, drizzle 1 tsp oil all around and flip again. Drizzle 1 tsp oil all around and cook, turning sides till both sides are evenly golden.
- Cook the remaining paranthas similarly.
- Transfer them onto individual serving plates and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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