ðÿ’“ðÿ’“ðÿ’“ðÿ’“ðÿ’“Lifafa Parathaðÿ’“ðÿ’“ðÿ’“

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To get started with this particular recipe, we have to first prepare a few components. You can have 💓💓💓💓💓Lifafa Paratha💓💓💓 using 17 ingredients and 11 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make 💓💓💓💓💓Lifafa Paratha💓💓💓:

1. Ingredients: For The Dough
2. 1 cup whole wheat flour (gehun ka atta)
3. 1 tsp oil
4. salt to taste
5. For The Stuffing:
6. 1 tbsp oil
7. 1/2 tsp cumin seeds (jeera)
8. 1/2 cup chopped onions
9. 1 cup finely chopped and boiled vegetables (carrot , green peas and french beans)
10. 1/2 cup chopped and boiled cauliflower
11. 1 cup boiled and mashed potatoes
12. 1 1/2 tsp chilli powder
13. 1/4 tsp turmeric powder (haldi)
14. 1/2 tsp garam masala
15. 2 tsp lemon juice
16. 2 tbsp chopped coriander (dhania)
17. salt to taste

Steps to make to make 💓💓💓💓💓Lifafa Paratha💓💓💓

1. For the dough:
   Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
2. 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.
3. 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.
4. Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.
5. 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.
6. Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.
7. Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.
8. Fold the upper half of the roti over the stuffing.
9. 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.
10. Seal both the edges using a little plain flour-water paste to form a lifafa.
11. 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 chutney or tomato ketchup.

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