Double decker paratha

I was very confused as to how will both sweet vegetables i.e. Peas and Carrot go along. They both are sweet in taste. But I was amazed by the combination with proper quantity of green chillies. In this recipe the proportion of chillies is very important, we need to keep that in mind.

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings

What all you will need:
12 chapatis

For The Carrot Stuffing
1/2 cup grated carrot
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1/2 tsp oil
salt to taste

For The Green Peas Stuffing
1 1/2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/2 tsp oil
salt to taste

Other Ingredients
2 tsp oil for cooking

How do we make them:
For the carrot stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed
1. Spread 1 tablespoon of the carrot stuffing on one chapatti and cover with another chapatti.
2. Then spread 1 tablespoon of the green peas stuffing, place another chapatti on the top and press firmly to seal the edges.
3. Cook the resultant double decker parathas on a tava (griddle) on both sides, using a little oil.
R4. epeat with the remaining chapattis and stuffing to make 3 more parathas.
Serve hot.