INGREDIENTS :

For the stuffing :

4 Cups Carrots, Grated
3 Cups Fenugreek leaves, Chopped
1 Cup Besan (Gram flour)
4 Green Chilies, Chopped finely
½ tsp Red Chili Powder
1 tsp Garam Masala Powder
1 tsp Cumin Seeds
1 tbsp Amchoor(Dry Mango) Powder
1 tbsp Oil
A pinch of Asafoetida
Salt to taste

For the dough :

4 Cups Maida (Refined flour)
1 Cup Milk
Oil for roasting

METHOD :

For the Stuffing :

Heat ½ tbsp Oil add half of all the following ingredients : Cumin Seeds, Green Chilies, Amchoor, Garam Masala, Asafoetida and Salt. Mix well. Now add Carrot and sauté for 2 minutes. Remove to a bowl and keep aside.

Heat the remaining ½ tbsp Oil and add Cumin Seeds and Asafoetida. Now add the Gram Flour and fry till brown. Add Fenugreek leaves, Green Chilies, Amchoor, Garam Masala, and Salt and sauté for 2 minutes. Remove to a bowl and keep aside.

To prepare the Paratha :

Sieve the Flour, to this add Milk and mix to form dough. Cover it and keep it aside for 10 minutes. Divide it into balls the size of a Lemon. Roll them into round Rotis (Base). Keep these on a greased plate. Take one and smear little oil over it. Spread 2 tbsp of Carrot mixture on it and cover it with another Roti, on this spread the Fenugreek mixture and finally cover it with the third Roti. Seal the corners. Heat a tava(griddle) and roast the Paratha on both sides using Butter or Oil.

Serve hot with Chutney, Raitha or Pickles.