Lifafa Paratha Recipe

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt (namak) to taste
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 cup chopped onion
• 1 cup inely chopped and boiled mixed vegetables (carrot, green peas and french beans)
• 1/2 cup chopped and boiled cauliflower
• 1 cup boiled and mashed potatoes
• 1 1/2 tsp red chilli powder
• 1/4 tsp haldi powder (turmeric powder)
• 2 tsp lemon juice
• 2 tbsp chopped coriander (dhania)
• salt (namak) to taste
• 1 tbsp maida (plain flour)
• whole wheat flour (gehun ka atta) for rolling
• oil for cooking
• tomato ketchup

Steps

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
2. Heat the oil in a broad non-stick pan and add the cumin seeds.
3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. 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.
5. Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.
6. Divide the stuffing into 6 equal portions and keep aside.
7. Divide the dough into 6 equal portions.
8. Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.
9. Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.
10. Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.
11. Fold the upper half of the roti over the stuffing.
12. 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.
13. Seal both the edges using a little plain flour-water paste to form a lifafa.
14. 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.
15. Repeat steps 6 to 10 to make 5 more parathas.
16. Serve immediately with green chutney and tomato ketchup.