Broccoli and Aloo Lifafa Paratha Recipe: A Delightful Twist on a Classic Indian Favorite
Broccoli and Aloo Lifafa Paratha is an innovative and delicious variation of the traditional Indian paratha. Lifafa means “envelope,” and in this case, it refers to the method of stuffing the paratha with a flavorful filling of steamed broccoli and mashed potatoes. This paratha is not only easy to make but also nutritious, as it combines the goodness of vegetables with the wholesome texture of whole wheat flour. Perfect for breakfast, lunch, or dinner, it is sure to impress your family and guests with its unique taste and presentation.
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Oil | 1 teaspoon |
| Water | As needed (to knead) |
| Salt | 1/4 teaspoon |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Broccoli (florets, steamed and mashed) | 2 cups |
| Potatoes (Aloo, boiled and mashed) | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Leaves | Small bunch, chopped |
| Garam Masala Powder | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Lemon (juiced) | 1 |
| Salt | To taste |
For the Cornflour Paste (to seal the paratha):
| Ingredient | Quantity |
|---|---|
| Cornflour | 1 tablespoon |
| Water | 1 tablespoon |
For Cooking:
| Ingredient | Quantity |
|---|---|
| Ghee or Oil | As needed for cooking |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6 parathas
Instructions
Step 1: Prepare the Dough
- Mix the Dough: Begin by taking a mixing bowl and combine 2 cups of whole wheat flour, 1 teaspoon of oil, and 1/4 teaspoon of salt. Gradually add water, a little at a time, and mix it with your fingers to form a soft dough. Keep kneading until the dough becomes smooth and pliable.
- Rest the Dough: Once the dough is ready, cover it with a damp cloth and set it aside to rest for 30 minutes. This step allows the dough to become softer and easier to roll out.
Step 2: Prepare the Stuffing
- Mash the Vegetables: In a mixing bowl, combine 2 boiled and mashed potatoes and 2 cups of steamed and mashed broccoli. This is the base of your stuffing.
- Add Spices and Flavorings: To the potato-broccoli mixture, add 1 teaspoon of cumin seeds, 1 teaspoon of garam masala powder, 1/2 teaspoon of black pepper powder, and a small bunch of chopped coriander leaves. Mix these ingredients well.
- Add Lemon and Salt: Squeeze in the juice of 1 lemon and add salt to taste. Stir everything together to form a flavorful stuffing mixture.
Step 3: Make the Cornflour Paste
- Mix Cornflour and Water: In a small bowl, mix 1 tablespoon of cornflour with 1 tablespoon of water to create a smooth paste. This paste will help seal the edges of the paratha.
Step 4: Roll and Stuff the Parathas
- Divide the Dough: Once the dough has rested, divide it into 6 equal-sized balls. Roll each ball into a smooth ball, then lightly dust the rolling surface with dry flour.
- Roll the Dough: Take one dough ball and flatten it with your fingers into a small disc. Using a rolling pin, gently roll the dough out into a round shape, similar to making a roti.
- Semi-cook the Paratha: Heat a cast iron tawa (griddle) over medium heat. Place the rolled-out dough on the tawa and cook for about 30 seconds on one side. Flip it and cook the other side for about 30 seconds until it begins to puff up slightly, but it doesn’t need to be fully cooked.
- Stuff the Paratha: Remove the semi-cooked paratha from the tawa and place it on a flat surface. Spread a generous amount of the broccoli and potato stuffing in the center, leaving some space around the edges.
- Seal the Paratha: Using a brush or your fingers, apply the cornflour paste along the edges of the paratha. Fold two opposite corners of the paratha over the filling, then fold the remaining edges to completely seal the stuffing inside. The paratha should resemble an envelope shape (hence the name “Lifafa”).
Step 5: Cook the Stuffed Paratha
- Cook on the Tawa: Place the stuffed paratha back on the hot tawa and drizzle a little oil or ghee over it. Cook on both sides until the paratha turns golden brown and crispy, pressing lightly with a spatula to ensure even cooking.
- Repeat for Remaining Parathas: Repeat this process for the remaining dough balls and stuffings.
Serving Suggestions
Serve the Broccoli and Aloo Lifafa Paratha hot and fresh. These parathas make an excellent choice for breakfast, a packed lunchbox, or a satisfying weeknight dinner. Pair them with Raw Mango Raita for a refreshing tangy flavor and Dhaniya Pudina Chutney for a zesty kick.
Enjoy the perfect blend of flavors and textures as you savor every bite of this nutritious and flavorful paratha!
Tips:
- For a slightly richer flavor, feel free to use ghee for cooking the parathas.
- If you don’t have a tawa, a flat non-stick pan can also be used.
- You can add other vegetables, such as grated carrots or peas, to the stuffing for extra color and nutrition.
Nutritional Information (per serving):
- Calories: 180-200 kcal (depending on the amount of ghee/oil used)
- Carbohydrates: 30g
- Protein: 5g
- Fat: 6g
- Fiber: 5g
This Broccoli and Aloo Lifafa Paratha is not just a filling meal but also a delightful combination of flavors that will have everyone coming back for more. Try this simple yet delicious recipe and watch your family and friends savor the goodness of broccoli and potatoes wrapped in a warm, flaky paratha!
