Chinese lifafa paratha video Video by Tarla Dalal
This page has been viewed 1369 times
Chinese Lifafa Paratha Recipe (Chinese Stuffed Lifafa) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
15 Mins
Total Time
35 Mins
Makes
6.00 lifafa parathas
Ingredients
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
salt to taste
1 tsp oil for kneading
plain flour (maida) for rolling
For The Stuffing
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1/2 tsp green chilli paste
1/2 cup thinly sliced carrots
1 cup shredded cabbage
3/4 cup thinly sliced capsicum
1 cup boiled noodles
1/4 cup finely chopped spring onions
3 tsp schezwan sauce
2 tsp red chilli sauce
1 tsp soy sauce
1 tsp vinegar
salt to taste
Other Ingredients
2 tbsp plain flour (maida)
1 1/2 tbsp butter for cooking
Method
For the dough
- In a deep bowl, add whole wheat flour, plain flour, salt and approx. 1 cup of water and knead into a soft dough.
- Add oil and knead again and cover with a lid and keep aside.
For the stuffing
- For the stuffing, heat the oil in a board non-stick pan on a high flame.
- Add the garlic, ginger and chilli paste and sauté on a high flame for few seconds.
- Add all the remaining vegetables, noodles and mix well.
- Add schezwan chutney, red chilli sauce, soya sauce, vinegar and salt to taste.
- Sauté on a high flame for 2 minutes.
- Garnish with spring onions and keep aside.
How to proceed
- To make chinese lifafa paratha, in a small bowl add plain flour and approx. 4 tbsp of water and whisk well to make a thick paste. Keep aside.
- Divide the stuffing into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions and roll each portion into a 225 mm. (9”) 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 apply little prepared plain flour paste using a brush. Fold the remaining 2 sides of the roti to make an envelope.
- Heat a non-stick tava (griddle) and cook the paratha, using ¼ tbsp of butter, till they are golden brown in colour from all the sides.
- Repeat steps 3 to 6 to make 5 more parathas.
- Serve the chinese lifafa paratha immediately.
See step by step images of Chinese Stuffed Lifafa Parathas
