Nutritious Four Dekker Parrata


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You can put one sweet layer than one cabbage filling one than dry fruits one than carrot one,any alteration can be made.

[2] instead of cabbage you can take peas, or beans too.

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Nutritious Four Dekker Parrata recipe - How to make Nutritious Four Dekker Parrata

Preparation Time:    Cooking Time:    Total Time:    
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Ingredients


For dough:
1 1/2 cups plain flour (maida)
2 cups whole wheat flour (gehun ka atta)
1 tsp salt
1 tbsp milk (luke warm)
1 tbsp butter
water

For fillings:
1 tbsp grated mava (khoya)
1/4 tbsp powdered sugar
1 tsp cardamom (elaichi) powder
1 tbsp grated carrots
1/2 tsp cumin seeds (jeera) powder
1/4 tsp lemon juice
2 green chillies , chopped
1/2 tbsp salt
1 tbsp shredded cabbage
1/2 tsp salt
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/4 tsp garam masala
2 green chillies , finely chopped
1/2 tbsp coriander (dhania) leaves
1 tbsp coarsely powdered mixed nuts
1/2 tbsp grated paneer (cottage cheese)
1/4 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
1 tbsp ghee to fry
Method

  1. Make dough by adding all its ingredients keep aside for 10 min,knead well,make 12 balls out of it,roll each in chappati shape shallow fry 6 paratas from both side,keep aside,fry rest 6 from one side only.
  2. Take 1 parata [fried from one side]with fried portion upside facing fill in it by uniform spreading mixture prepared by mixing all the ingredients in number one[khoya grated+sugar+cardamom powder],on it keep parata fried from both side cook it little on a griddle by pressing with spoon on it spread mixture nuber
  3. 2squeeze out lemon juice over carrots addsalt cumin powder,green chille,dry roast it till water evaporates]cover it with another parata cooked from both side.
  4. Cook it for 2 min spread on it number 3 mixture just mix it up and spread,cover with another parata cooked from both side,cook for 2 min,on it spread mixture no 4 mix all dry fruits and paneerand sugar and cardamom powder
  5. ,cover with parata cooked from one side,cook with ghee by pressing,turn it upside down and cook till golden brown
  6. Keep it in a plate cut into 4 pieces from centre and serve with raita and pickles or chutney as per your taste of interest


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This recipe was contributed by Foodie #76713 on 12 Jul 2002


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