Lifafa Paratha

by Tarla Dalal

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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.

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Lifafa Paratha recipe - How to make Lifafa Paratha

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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.