Paratha is a popular breakfast bread from Punjab. 3 layered curd paratha reduce the amount of Ghee by replacing water with either yogurt, yogurt cheese (Hung Dahi).
- Take a bowl and add all purpose flour, little salt, oil and mix it, add yogurt then mix thoroughly to make the dough.
- Heat butter with ginger garlic paste in a pan and saute it, then add paneer, tomato puree, red chili powder and saute it.
- Add salt, garam masala, cashew nut powder, kasuri methi and saute it, keep the first stuffing aside.
- Heat oil in another pan and add green peas, potato, turmeric powder, 1 teaspoon coriander leaves and saute it, keep the second stuffing aside.
- Take a bowl and add rajma, onion, 1 teaspoon coriander leaves, little salt, lime juice, chaat masala, coriander powder, cumin powder and mix thoroughly, keep the third stuffing aside.
- Divide the dough into four portions, roll it into thin parathas.
- On the hot tawa place the paratha and cook until 80% with little ghee on both sides.
- Place the one paratha on the tawa and switch off the flame then spread third stuffing, sprinkle 1 teaspoon coriander leaves.
- Place second paratha and spread the second stuffing then place the third paratha.
- Spread the first stuffing and place the fourth paratha.
- Transfer it into chopping board and roll it, rest it for 5 -10 minutes.
- Cut it into slices and garnish with mango red chili chutney.
Now the 3 layered curd paratha is ready to serve.