Broccoli And Aloo Lifafa Paratha Recipe

In association with Vivatta (ChakkiAtta) Vivatta is a pure & premium whole-wheat flour. Also known as
Raksha Kamat
Broccoli And Aloo Lifafa Paratha Recipe
206 ratings.

Broccoli And Aloo Lifafa Paratha Recipe is a paratha which is stuffed with the goodness of broccoli and potatoes. Lifafa here means envelope of paratha which is filled with Broccoli and potato mixture. Delight your guests by serving these Broccoli And Aloo Lifafa Paratha Recipe as it ill be something new for them to try.

Serve the Broccoli And Aloo Lifafa Paratha with Raw Mango Raita and Dhaniya Pudina Chutney for breakfast, lunch or weeknight dinner or even at your parties.

If you like parathas, you can also try

  1. Mushroom Paratha
  2. Gajar Paratha
  3. Stuffed Gobi Ka Paratha

Did you know: The health benefits of broccoli are very extensive. Not only is the vegetable loaded with essential nutrients, it also has therapeutic properties. It contains high levels of fiber (both soluble and insoluble) and is a rich source of vitamin-C, vitamin A, iron, vitamin K, B-complex, zinc, phosphorus and phytonutrients. Phytonutrients are compounds which lower the risk of developing diabetes, heart disease and certain cancers.

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

    For dough
  • 2 cups Vivatta Chakki Whole Wheat Flour
  • 1 teaspoon Cooking oil
  • Water , to knead
  • 1/4 teaspoon Salt
  • For stuffing
  • 2 cups Broccoli , florets, steamed and mashed
  • 2 Potatoes (Aloo) , boiled and mashed
  • 1 teaspoon Cumin seeds (Jeera)
  • Coriander (Dhania) Leaves , small bunch, chopped
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Black pepper powder
  • 1 Lemon , juiced
  • Salt , to taste
  • For cornflour paste to seal paratha:
  • 1 tablespoon Corn flour
  • 1 tablespoon Water
  • Ghee , or oil to smear on paratha

How to make Broccoli And Aloo Lifafa Paratha Recipe

  1. To begin with Broccoli And Aloo Lifafa Paratha Recipe, we will first make the dough ready. Take a Mixing Bowl. Mix 1 cup Vivatta Whole Wheat flour with water, oil and salt. Add a little water at a time and keep on mixing it with your fingers till the dough reaches a soft consistency. Once the dough becomes smooth and soft, cover and keep the dough aside for 30 minutes. Meanwhile proceed to make the broccoli and potato stuffing. 

  2. To make the broccoli and potato  stuffing, in a Mixing Bowl and add the boiled and mashed potato, steamed and mashed broccoli, cumin seeds, garam masala, black pepper powder and freshly chopped coriander leaves.Add salt to it. Add lemon juice and mix all the ingredients well. Keep it aside.The broccoli and potato mixture is now ready. 

  3. In a small bowl, mix the cornflour and water to make a smooth paste.

  4. Once the dove is well rested, make 6 small balls of equal size from the dough. Sprinkle some dry flour on the rolling board and flatten the ball into a round shape using a rolling pin similar to making a roti.

  5. Heat a Cast Iron Tawa and semi cook the flattened roti from both the sides.Once fine bubbles start appearing on the roti, remove it from the tawa and spread good amount of broccoli and potato stuffing right at the center and spread it around leaving a little space from the sides to close the paratha into an envelope shape.

  6. Once the broccoli and potato mixture is evenly spread, apply the  corn flour paste at the edges where the stuffing is not present.

  7. Apply corn flour paste on the edges of the roti. Fold the 2 opposite corners of the roti over the stuffing. Now fold the remaining 2 edges sealing the filling well. This will look like a folded envelope.

  8. Place the stuffed broccoli paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides. Using the same process, make the remaining parathas.

  9. Serve the Broccoli And Aloo Lifafa Paratha for you breakfast, packed lunchbox or weeknight dinner with Raw Mango Raita and Dhaniya Pudina Chutney.

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Last Modified On Wednesday, 11 October 2017 17:26
     
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