Lifafa Paratha

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 91 cookbooks This recipe has been viewed 84871 times

Lifafa literally means envelope or packet, and that is precisely what the whole wheat rotis act as in this recipe.

Veggies, cooked with a mélange of spices, are arranged on rotis, which are covered and sealed like an envelope before being cooked on a tava. Although we have cooked the Lifafa Paratha using oil, you can cook them with ghee if you wish, to get a richer aroma. In any case, make sure you cook them patiently, till you are convinced that the ‘packets’ are fully-cooked and crisp, brown spots appear on both the sides.

Serve hot with chutneys like Mint and Onion Chutney , Tomato Chutney , Raw Mango and Onion Chutney or ketchup.

Add your private note

Lifafa Paratha recipe - How to make Lifafa Paratha

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 20Makes 20 parathas
Show me for parathas

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 cup inely chopped and boiled vegetables (carrot , green peas and french beans)
1/2 cup chopped and boiled cauliflower
1 cup boiled and mashed potatoes
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
2 tsp lemon juice
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
1 tbsp plain flour (maida)
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
green chutney
tomato ketchup

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed

Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.
Divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 6 equal portions.
Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.
Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.
Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.
Fold the upper half of the roti over the stuffing.
Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.
Seal both the edges using a little plain flour-water paste to form a lifafa.
Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in colour.
Repeat steps 6 to 10 to make 5 more parathas.
Serve immediately with green chutney and tomato ketchup.