Lifafa Paneer Paratha

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 8 REVIEWS ALL GOOD

Added to 120 cookbooks This recipe has been viewed 51186 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.

Add your private note

Lifafa Paneer Paratha recipe - How to make Lifafa Paneer Paratha

Tags

Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins Makes 8 parathas (8 paratha )
Show me for parathas

Ingredients

For The Parathas
2 cups plain flour (maida)
1 cup milk
1 tbsp melted ghee
salt to taste

To Be Mixed Into A Stuffing
2 cups grated paneer (cottage cheese)
1 cup finely chopped coriander (dhania)
1/2 cup finely chopped mint leaves (phudina)
1/4 cup finely chopped onions
1 tsp lemon juice
1 tsp sugar
1 tsp green chilli paste
salt to taste

Other Ingredients
plain flour (maida) for rolling
melted butter for cooking

Method

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.