Ingredients:

• For the base (dough): Wheat flour – 4 cups
• Salt to taste
• Oil – 1 tbsp
• Warm Milk – 1/2 cup
• Curd – 1/2 cup
• Water (if required)
• For the filling: Carrot – 1 cup (grated)
• Palak leaves – 1 cup (cooked paste)
• Cauliflower – 1 cup (grated)
• Ginger-green chilli-coriander paste – 2 tsp
• Salt to taste
• Little Corn flour
• Ghee or Butter

Method:

1. Dough: Mix all ingredients and knead well.
2. Keep the dough covered for 1/2 hour.
3. Filling: Mix the grated carrot with 1 tsp of ginger-green chilli-coriander paste, salt and corn flour and keep aside.
4. Cook the chopped palak leaves in oil and blend it in a mixer with some ginger-green chilli-coriander paste.
5. Add salt to taste.
6. Mix the remaining ginger-green chilli-coriander paste and salt with the grated cauliflower.
7. Add some corn flour and keep aside.
8. Divide the dough into equal lemon-sized balls.
9. Roll out three equal size small rotis.
10. Put the carrot mixture on the first roti and place the second roti above it.
11. Spread the cauliflower mixture on the second roti and place the third roti above it.
12. Apply palak paste on the third roti.
13. Bring all the edges to centre and close the three rotis.
14. Press it very gently using dry flour.
15. Roast the roti on a tawa using ghee or butter on both the sides.
16. Serve the tri-colour paratha hot.

Recipe courtesy of Manjula Mukund