Broccoli And Aloo Lifafa Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, sunflower oil, water - to knead. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 1
To begin with Broccoli And Aloo Lifafa Paratha Recipe, we will first make the dough ready
broccoli - florets(2 cups)ghee - or oil to smear on paratha - 2
Take a Mixing Bowl
- 3
Mix 1 cup Vivatta Whole Wheat flour with water, oil and salt
whole wheat flour(2 cups)water - to kneadsalt(1/4 teaspoon)salt - to tastecorn flour(1 tablespoon)water(1 tablespoon) - 4
Add a little water at a time and keep on mixing it with your fingers till the dough reaches a soft consistency
water - to kneadwater(1 tablespoon) - 5
Once the dough becomes smooth and soft, cover and keep the dough aside for 30 minutes
- 6
Meanwhile proceed to make the broccoli and potato stuffing
broccoli - florets(2 cups) - 7
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
broccoli - florets(2 cups)potatoes (aloo) - boiled and mashed(2)cumin seeds (jeera)(1 teaspoon)coriander (dhania) leaves - small bunchgaram masala powder(1 teaspoon)black pepper powder(1/2 teaspoon) - 8
Add salt to it
salt(1/4 teaspoon)salt - to taste - 9
Add lemon juice and mix all the ingredients well
lemon - juiced(1) - 10
Keep it aside
- 11
The broccoli and potato mixture is now ready
broccoli - florets(2 cups) - 12
In a small bowl, mix the cornflour and water to make a smooth paste
whole wheat flour(2 cups)water - to kneadcoriander (dhania) leaves - small bunchcorn flour(1 tablespoon)water(1 tablespoon) - 13
Once the dove is well rested, make 6 small balls of equal size from the dough
coriander (dhania) leaves - small bunch - 14
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
whole wheat flour(2 cups)corn flour(1 tablespoon) - 15
Heat a Cast Iron Tawa and semi cook the flattened roti from both the sides
- 16
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
broccoli - florets(2 cups)ghee - or oil to smear on paratha - 17
Once the broccoli and potato mixture is evenly spread, apply the corn flour paste at the edges where the stuffing is not present
whole wheat flour(2 cups)broccoli - florets(2 cups)corn flour(1 tablespoon) - 18
Apply corn flour paste on the edges of the roti
whole wheat flour(2 cups)corn flour(1 tablespoon) - 19
Fold the 2 opposite corners of the roti over the stuffing
corn flour(1 tablespoon) - 20
Now fold the remaining 2 edges sealing the filling well
- 21
This will look like a folded envelope
- 22
Place the stuffed broccoli paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides
broccoli - florets(2 cups)ghee - or oil to smear on paratha - 23
Using the same process, make the remaining parathas
ghee - or oil to smear on paratha - 24
Serve the Broccoli And Aloo Lifafa Paratha for you breakfast, packed lunchbox or weeknight dinner with Raw Mango Raita and Dhaniya Pudina Chutney
broccoli - florets(2 cups)ghee - or oil to smear on paratha
Rate this recipe
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Broccoli And Aloo Lifafa Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, sunflower oil, water - to knead. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin with Broccoli And Aloo Lifafa Paratha Recipe, we will first make the dough ready
broccoli - florets(2 cups)ghee - or oil to smear on paratha - 2
Take a Mixing Bowl
- 3
Mix 1 cup Vivatta Whole Wheat flour with water, oil and salt
whole wheat flour(2 cups)water - to kneadsalt(1/4 teaspoon)salt - to tastecorn flour(1 tablespoon)water(1 tablespoon) - 4
Add a little water at a time and keep on mixing it with your fingers till the dough reaches a soft consistency
water - to kneadwater(1 tablespoon) - 5
Once the dough becomes smooth and soft, cover and keep the dough aside for 30 minutes
- 6
Meanwhile proceed to make the broccoli and potato stuffing
broccoli - florets(2 cups) - 7
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
broccoli - florets(2 cups)potatoes (aloo) - boiled and mashed(2)cumin seeds (jeera)(1 teaspoon)coriander (dhania) leaves - small bunchgaram masala powder(1 teaspoon)black pepper powder(1/2 teaspoon) - 8
Add salt to it
salt(1/4 teaspoon)salt - to taste - 9
Add lemon juice and mix all the ingredients well
lemon - juiced(1) - 10
Keep it aside
- 11
The broccoli and potato mixture is now ready
broccoli - florets(2 cups) - 12
In a small bowl, mix the cornflour and water to make a smooth paste
whole wheat flour(2 cups)water - to kneadcoriander (dhania) leaves - small bunchcorn flour(1 tablespoon)water(1 tablespoon) - 13
Once the dove is well rested, make 6 small balls of equal size from the dough
coriander (dhania) leaves - small bunch - 14
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
whole wheat flour(2 cups)corn flour(1 tablespoon) - 15
Heat a Cast Iron Tawa and semi cook the flattened roti from both the sides
- 16
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
broccoli - florets(2 cups)ghee - or oil to smear on paratha - 17
Once the broccoli and potato mixture is evenly spread, apply the corn flour paste at the edges where the stuffing is not present
whole wheat flour(2 cups)broccoli - florets(2 cups)corn flour(1 tablespoon) - 18
Apply corn flour paste on the edges of the roti
whole wheat flour(2 cups)corn flour(1 tablespoon) - 19
Fold the 2 opposite corners of the roti over the stuffing
corn flour(1 tablespoon) - 20
Now fold the remaining 2 edges sealing the filling well
- 21
This will look like a folded envelope
- 22
Place the stuffed broccoli paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides
broccoli - florets(2 cups)ghee - or oil to smear on paratha - 23
Using the same process, make the remaining parathas
ghee - or oil to smear on paratha - 24
Serve the Broccoli And Aloo Lifafa Paratha for you breakfast, packed lunchbox or weeknight dinner with Raw Mango Raita and Dhaniya Pudina Chutney
broccoli - florets(2 cups)ghee - or oil to smear on paratha
Rate this recipe
