by Tarla Dalal
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Added to 81 cookbooks
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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.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
- 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.
- 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.
Nutrient values per paratha
|Vitamin A||110.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||5.4 mg|
|Folic Acid||3.9 mcg|
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