Lifafa Parathas are stuffed parathas which can be enjoyed as a meal or served during breakfast. “Lifafa” means envelope. This paratha has its filling wrapped in dough like an envelope and hence the name. You can stuff with various fillings to make it as per your choice. Paneer, plain aloo or methi and peas filling goes really well with it. It’s an interesting way to make parathas and gives it a good presentation look. This recipe is made from multi – grain flour along with goodness of vegetables which makes it super healthy. Serve it with plain curd, Split Mustard and Cucumber Raita or Carrot & Cucumber Raita. It really goes well with Mango pickle and can also be packed for snack boxes.
Total Time:
Preparation Time: 20 mins
Cooking Time: 15 mins
Ingredients:
FOR STUFFING:
2 large potatoes, boiled and mashed
1 small tomato, grated
¾ cup cabbage, grated
¼ cup carrot, grated
¼ cup capsicum, finely chopped
2 tbsp finely chopped coriander leaves
1 ½ tsp garam masala
½ tsp chat masala
½ tsp pav – bhaji masala
1 tsp ajwain seeds
1 tsp sugar
Salt as per taste
FOR DOUGH:
2 cups multi – grain flour plus extra to roll the parathas
1 ½ tbsp oil
Salt as per taste
EXTRA:
Ghee or oil to fry parathas
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Method:
To make the dough, take a bowl and mix flour with salt. Drizzle oil over it and mix well. Add enough water to knead into a semi – hard dough. Divide the dough into 8 equal portions. Cover dough with a wet muslin cloth and keep aside.
To make the stuffing, mix all the ingredients in a bowl. Make sure to mix well to make sure the spices are properly mixed in with vegetables. Divide the stuffing into 8 equal portions.
To make the parathas, take a portion of dough and roll into a ball. Now press the ball and dust your working surface with flour. Roll the dough into about 7 to 8 inch square.
Put the stuffing in the center. Now bring sides to the center folding it like an envelope. Toss the folded dough in some flour and carefully roll straight strokes to give it a square shape.
Cook on a hot tava or flat griddle in some ghee/ oil or butter till both sides have turned light golden brown. Make sure to cook over a low heat to get the crust cooked evenly and perfectly.
Repeat with remaining portions of dough and stuffing.
Serve hot with curd, Split Mustard and Cucumber Raita or Carrot & Cucumber Raita. It can also be simply served with some pickle, ketchup or green chutney if packing in snack boxes.
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