Tricolour paratha

Last Updated : 08 Feb 2018

Kavitha Bohra

Recipes 147
  • Servings
  • 4
  • Cook Time
  • 5min
  • Prep Time
  • 20min

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Tricolour paratha


  • For The Dough
  • 4 cups plain flour (maida)
  • 1 tsp oil
  • 1 tsp salt
  • For The Stuffing
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1/2 pinch asafoetida
  • 1 tsp ginger-green chilli paste
  • 1 tsp chilli powder
  • 1/3 cup cooked yellow moong dal (split yellow gram)
  • 1/2 cup boiled and mashed green peas
  • 1/2 cup grated carrot
  • 1 tsp coriander
  • salt to taste
  • plain flour (maida) for rolling
  • oil for cooking


  • For the dough
  • Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
  • Cover and keep aside for 30 minutes.Divide the dough into 9 equal portions and keep aside.
  • For the stuffing
  • Heat the oil in a pan and add the cumin seeds.
  • When the seeds crackle, add the asafoetida, ginger-green chilli paste, chilli powder mix well and saute for 2 minutes.
  • Add the moong dal, mix well and cook for 3 minutes.
  • Remove from the flame, divide the mixture into 3 equal portions and keep aside to cool.
  • Combine the peas with salt and coriander in another bowl, mix well, divide the mixture into 3 equal portions and keep aside.
  • Combine the carrots with salt in a separate bowl, mix well, divide the mixture into 3 equal portions and keep aside.
  • How to proceed
  • Roll out each portion of the dough into a circle of 4” diameter.
  • Spread a little oil on one circle and spread the moong dal mixture evenly on top.
  • Place another circle on top and spread the green peas mixture evenly on top.
  • Seal the edges gently and roll out again into a circle of 6” diameter, using little whole wheat flour.
  • Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  • Serve hot with chutney .



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