Ingredients:
• Oil for shallow frying
• For dough:
• 1 cup – Wheat flour
• 1 cup – plain flour
• 1 tbsp – Ghee
• salt to taste
• Layer 1 filling:
• 2 Carrots finely grated
• 1 tbsp – plain flour
• salt to taste
• pepper to taste
• Layer 2 filling:
• 1 cup Paneer grated
• 1/2 tsp – Vinegar
• 1/2 tsp – white pepper powdered
• salt to taste
• Layer 3 filling:
• 1/2 cup- spinach, chopped, washed, drained
• 1- Potato boiled, mashed evenly
• 2-green chillies
• 1″ piece- Ginger peeled, chopped
Method:
- For dough:
- Sieve both flours together in a large bowl.
- Add salt and ghee.
- Add enough water to make a pliable dough.
- Knead well till smooth and elastic. Cover and keep aside.
- For layer 1:
- Mix all ingredients and keep aside.
- For layer 2:
- Mix all ingredients and keep aside.
- For layer 3:
- Make sure all the moisture from spinach is dry.
- Put ginger and chillies in mixer. Grind coarsely.
- Add spinach and run till coarsely ground.
- Remove, mix salt and mashed potato. Keep aside.
- To proceed:
- Divide dough into 8 portions.
- Roll each to a thin chapatti and gently roasting both sides of each on a griddle.
- Place one chapatti on a clean dry work surface.
- Spread half portion of green filling all over by leaving 1/2 circumference.
- Place a chapatti over this filling and exactly in sync with the first one.
- Spread white filling similarly as the first.
- Place another chapatti over white layer like before.
- Spread carrot filling similarly as the first.
- Place a fourth chapatti and press edges of all four layers together.
- Flute together if desired seal with water between layers.
- Repeat with remaining chapattis and fillings.
- Dust with dry flour and roast on a hot skillet on both sides till golden.
- Add enough oil to roast both sides crisp and golden.
- Remove and cut neatly into quarters. Serve immediately.
- Each quarter will clearly show the bright colours of the tricolour on the cut sides.
Recipe courtesy of Saroj Kering