Lifafa Paneer Paratha
by Tarla Dalal
Added to 108 cookbooks
This recipe has been viewed 39303 times
A soft and sumptuous paratha shaped like a lifafa or envelope to hold the tangy and peppy paneer stuffing. Making the flour dough with milk and ghee imparts a crusty and soft texture to the envelope, while the addition of mint, coriander and lemon juice gives the stuffing a zesty feel. Serve the Lifafa Paneer Paratha immediately on preparation with your favourite chutney, sauce, subzi or simply curd.
- Divide the stuffing into 8 equal portions and keep aside.
- Combine plain flour, ghee, milk and salt in a deep bowl and knead into a soft dough without using any water.
- Divide the dough into 8 equal portions and roll each portion into a 200 mm. (8?) diameter circle using a little plain flour for rolling.
- Place a portion of the mixture in the centre and fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.
- Heat a non-stick tava (griddle) and cook the paratha, using a little butter, till they are golden brown in colour from both the sides.
- Repeat with the remaining roti and stuffing to make 7 more parathas.
- Serve immediately.
Nutrient values per paratha
|Vitamin A||532.2 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||7.1 mg|
|Folic Acid||4.3 mcg|
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