💓💓💓💓💓Lifafa Paratha💓💓💓

Name: 💓💓💓💓💓Lifafa Paratha💓💓💓
Cuisine: British
Ingredients: Ingredients: For The Dough; 1 cup whole wheat flour (gehun ka atta); 1 tsp oil; salt to taste; For The Stuffing:; 1 tbsp oil; 1/2 tsp cumin seeds (jeera); 1/2 cup chopped onions; 1 cup finely chopped and boiled vegetables (carrot , green peas and french beans); 1/2 cup chopped and boiled cauliflower; 1 cup boiled and mashed potatoes; 1 1/2 tsp chilli powder; 1/4 tsp turmeric powder (haldi); 1/2 tsp garam masala; 2 tsp lemon juice; 2 tbsp chopped coriander (dhania); salt to taste

Aalia Hassan @cook_16614274

#My_Motivational_post_for cookpad:

Aalia Hassan @cook_16614274

#My_Motivational_post_for cookpad:

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Ingredients

Ingredients: For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Stuffing:
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 cup finely chopped and boiled vegetables (carrot , green peas and french beans)
1/2 cup chopped and boiled cauliflower
1 cup boiled and mashed potatoes
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
2 tsp lemon juice
2 tbspchopped coriander (dhania)
salt to taste

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Steps

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.