Lifafa Paratha

Sometimes it is good to put a twist on the ordinary things. Same goes with Lifafa paratha. It is the same as a wrap but folded like an envelope and then cooked on a pan. The filling can be of your choice. I have used a mixed veg sabzi for the filling.

Ingredients – For Rotis

1 cup wheat flour

1 tsp salt

1 tbsp oil

Mix all the ingredients and knead with water to form a dough. Divide the dough into golf sized balls and roll them into rotis.

Cook the rotis on a pan without oil till brown spots form on both sides. Keep aside.

Lifafa Paratha

Ingredients – For Stuffing

1/2 cup cauliflower florets

1/2 cup sweet corn

1/2 cup green peas

1/2 cup chopped bell peppers

1 tbsp salt

1 tsp chilli powder

1 tsp turmeric powder

1 tomato, chopped

1 tbsp oil

1 tsp kasuri methi

1 tsp dry mango powder

1 tsp cumin powder

Heat the oil in a pan and cool the tomatoes. Add the rest of the veggies with the spices and cook. The result should be a dry sabzi.

Lifafa Paratha

Assembly

2 tsp oil

Place sabzi on a roti. Fold the roti like an envelope so that opposite sides overlap each other.

Spread 1 tsp oil on the pan and cook the folded paratha. Press slightly to seal the edges. Flip and repeat.

Serve hot.

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Matar ke Paranthe

It is 7 pm on Sunday night and I am facing the Dinner Dilemma again. The thing is my Mom is here and generally she takes the onus to decide the menu (and prepare it most of the time also… yeah I know I am lucky) on weekdays as I have office and I come late. But I take the kitchen duty on weekends. So it is Sunday evening and time for dinner and neither of us are hungry. We have to eat sometime though. The problem with us women is that we cook for others and when it is just us women (and only 2 at that), we can make do with anything. So I was tossing options at Mom and she was tossing them back at me and we were at a deadlock as to what to prepare.

Half an hour went back and we were in the same positions sitting across each other chatting genially but the time bomb ticking. What do we do about dinner? What can be made in a minimal time with minimal effort and still be filling and delicious? Tough question I know. So finally I got the brainwave. Yeah…I am bragging cos it turned out great.

The idea of the day prize went to Stuffed Matar Parantha with Boondi ka Raita. Minimal effort. Minimal time. All the ingredients are present in the kitchen. No fancy preparation. And filling too. I walked away with the award cos there were no paranthe left after the meal.

Matar ke Paranthe

Ingredients

1 cup wheat flour

½ cup matar (green peas)

2 tbsp oil

1 tbsp salt

1 tsp red chili

1 small green chili

1 tbsp coriander powder

1 tsp dry mango powder

1 tsp cumin seeds

1 pinch asafetida

Ghee or oil for cooking

Sift the wheat flour in a mixing tray. Make a mountain of it and then make a hole in the centre. Fill the hole with water. Sprinkle 1 tbsp oil and 1 pinch of salt on it. Slowly mix the flour and knead it to get dough of thick consistency. Cover it and set it aside.

In a pressure cooker, heat 1 tbsp oil. Add cumin seed and asafetida. When the seeds start to pop, add the peas, salt, chili, coriander powder and mango powder. Chop the green chili finely and add it to the peas. Add 2 tbsp water and mix. Let the peas cook for 5 mins and then let them cool. This will soften the peas faster though it can also be done in a skillet.

I used frozed peas. You have to defrost the peas before using them. However, you can also use fresh peas.

Once the peas are cool enough, you can mash them with your hands. You can also put them in a grinder and make a course paste of them. This will be your stuffing.

Make a 1 inch ball of the dough and flatten it. Put 1 tbsp of stuffing on it in the centre. Pinch the sides of the flat dough to cover the stuffing and make a ball. Roll it to make a flat circle. Make sure the circle is not too thin or else the stuffing will come out.

Cook it on a griddle with ghee or oil till black spots appear on both sides.

Serve with raita or pickle.

13 Ideas for Stuffed Parathas

Everyday I come to office planning dinner on the way home. And most days I end up making dal, chawal, some sabzi and paranthe. Well, parathe cos Hubby Dear comes late from work and roties don’t really hang on to their taste and quality for long. Dal may vary….someday it is rajma, some day it is chhole and so on….but the basic meal combo is the same. So my dear friend M gave me a great idea to tweak the deal. This idea led to more brain-storming and research and led to the creation of 13 stuffed parathas. Here is a list for your next dinner menu.

Paratha 1 – Aloo ka paratha – Boil some potatoes. Peel off the jackets and mash them. Mix in salt, red chilli powder, haldi and coriander. Use as filling for the paratha.

Paratha 2 – Mooli ka paratha – Grate some radishes. Mix a little salt and leave for half an hour. Squeeze out the water (this can be used to knead the dough) and mix salt, red chilli powder, haldi and coriander. Use as filling for the paratha.

Paratha 3 – Gobhi ka paratha 1 – Grate some cabbage. Mix with the flour. Add salt, red chilli powder, haldi and coriander. Knead into dough to make paratha.

Paratha 4 – Gobhi ka paratha 2 – Grate some cauliflower. Mix in salt, red chilli powder, haldi and coriander. Use as filling for the paratha.

Paratha 5 – Paneer ka paratha – Mash some cottage cheese. Mix in salt, red chilli powder, haldi and coriander. Use as filling for paratha.

Paratha 6 – Methi ka paratha – Take a spoonful of kasuri methi. Boil it in water with some salt. Mix with flour along with salt, red chilli powder, haldi and coriander to make dough for paratha.

Paratha 7 – Pyaaz ka paratha – Chop onions into fine pieces. Mix salt, red chilli powder, haldi and coriander. This can be used as stuffing for the paratha or can be mixed directly with dough.

Paratha 8 – Ajwain ka paratha – Mix some ajwain and salt with the flour while kneading the dough to make paratha.

Paratha 9 – Zeera paratha – Mix some zeera and salt with the flour while kneading dough to make paratha.

Paratha 10 – Mirchi ka paratha – When rolling the paratha, use salt and red chilli powder as stuffing.

Paratha 11 – Dal paratha – If you have leftover dal from the previous meal, you don’t have to serve it again. Here is an attractive way to add spice to the meal. Just knead in the dal with the dough to make paratha.

Paratha 12 – Leftover paratha – You can do the same thing as dal paratha if you have any leftover vegetables. Mash the vegetables and add some salt and red chilli powder to enhance the taste. Use it as stuffing for paratha.

Paratha 13 – Egg paratha – Roll a paratha and cook it on the tawa. Meanwhile, keep ready an egg mix (beat an egg with salt and chilli). When the paratha is ready, tear open the top cover and pour in the egg mixture. Turn it over and cook properly.

The best part about stuffed parathas is that they themselves form a full meal. And if you want to serve some side dish, you can choose curd, raita or pickle. Check out the salad etc. section for more ideas about side dishes.