Tricolor layered parota

For saffron colour dough: Add paste of cooked carrot to the wheat flour: maida flour, Then add red chilli paste, garam masala, little curd, salt, water. Mix well and make smooth dough.

For green colour dough: Add palak paste to the wheat flour: maida. Then add green chilli paste, garam masala, little curd, salt, water. Mix well and make smooth dough.

For white colour dough: Make smooth dough with wheat flour: maida, curd, salt, water. (Adjust the red chili, green chilli paste, garam masala and salt according to each of the dough type.). Set aside all the dough for ½ hour.

Make a big chapati in circular manner with individual dough. Prepare a paste of ghee and rice flour. Keep aside.

Place the saffron chapati first, spread the paste of ghee and rice flour on the surface. Now place the white chapati on it, again spread the paste. Now place the green chapati and spread the paste.

Roll the entire setup and cut it into small pieces vertically (press on left or the right side of the individual pieces before making parota so that u see the concentric circles of different colors) and make parota from individual cut piece

Cook on pan with little oil or ghee on both the sides. Serve with tomato- onion chutney.