This recipe is one of the healthiest as it contains the health benefits of broccoli, potato and whole wheat flour. I have used Vivatta – chakki atta in this recipe which is one of the healthiest whole wheat flour. Apart from this, broccoli helps us to lower the cholesterol. Broccoli helps to detoxify our body and helps to improve the much needed vitamin D. Similarly potatoes apart from containing carbohydrates, contain phytonutrients which promotes health. They also contain vitamin C which prevents cell damage. They promote brain health as they are rich in Vitamin B6. Eating potatoes in a controlled way can help us maintain health in a number of ways.
So having this paratha for breakfast gives us enough energy and nutrition to kick start our day. You can also serve this for evening snacks or dinner with pudina chutney or raita as it makes a wholesome meal. Since it looks very attractive, kids love it. You can pack it in the lunch/snack box.
Delight your guests by serving these broccoli aloo lifafa parathas as they are sure to win their hearts.
My daughter loved this recipe and she herself told me to pack it in her tiffin so that she can show it to her friends that she can eat a envelop paratha :) After eating these lifafa parathas, hubby got home even more broccoli and kept in the fridge hinting to make more of these.
Ingredients: Serves: 6, Prep. Time: 60 Minutes
For the dough:
1 cup Vivatta Whole Wheat flour
2 teaspoon Oil
Water - as required
¼ teaspoon salt
For the stuffing:
2 cups broccoli florets with the stem
2 medium sized potatoes, boiled
1 teaspoon cumin seeds
1 tablespoon chopped coriander leaves
1 tablespoon garam masala
½ tablespoon black pepper powder
Juice from 1 lemon
Salt to taste Ghee for shallow frying as required
Slurry for sealing the sides:
1 tablespoon cornflour
1 tablespoon water
Procedure:
1) First make the dough ready by mixing the whole wheat flour with water, oil and salt. Remember that while adding water, add little at a time and keep on mixing with your fingers till dough of semi-soft consistency is reached. Cover and keep the dough aside for 30 minutes. When the dough is resting, make the stuffing ready.
2) Make the slurry ready by mixing the cornflour and water in a small bowl or katori.
3) Grate or mash the boiled potatoes. Keep aside.
4) Add broccoli to boiling water and boil it until soft. On cooling, discard the water and using a masher mash it.
5) In a mixing bowl, add the grated boiled potato, mashed broccoli, cumin seeds, garam masala, black pepper powder, chopped coriander leaves and salt. Mix everything nicely using hands. Add lemon juice and again mix well. Keep it aside.
6) Now let us start making the lifafas.
7) Make 6 small balls of equal size from the dough. The size of the ball is normally bigger than a table tennis ball and smaller than a tennis ball.
8) Spread some dry flour on the rolling board and flatten the ball into a round shape using a rolling pin, just like how we flatten dough for making a roti.
9) Heat a tava/ griddle and semi-cook the flattened roti on both sides.
10) After fine bubbles start appearing on the roti, remove it from the tava and spread one fistful of stuffing right at the center and spread it around leaving ¾ inches from the sides.
11) Now apply the slurry made from cornflour at the edges where the stuffing is not present.
12) Now start folding the roti in which the stuffing is added to make a lifafa or envelop.
13) Fold the two opposite sides first. Start with one side and bring it to the center. Then bring the opposite side and slightly overlap the first folded side. Then fold the remaining two opposite sides. The stuffing should be completely sealed. After folding, it looks just like an envelope.
14) Now heat the tava, spread 1 tablespoon ghee and cook the stuffed lifafa on both sides till they appear golden brown.
Note: Serve the hot lifafa parathas with ketchup or chutney. You can also serve them with raita.
For more breakfast recipes, check here.
For more paratha recipes, click here.
For recipes with broccoli, click here and for recipes with potato click here.
For the dough:
1 cup Vivatta Whole Wheat flour
2 teaspoon Oil
Water - as required
¼ teaspoon salt For the stuffing:
2 cups broccoli florets with the stem
2 medium sized potatoes, boiled
1 teaspoon cumin seeds
1 tablespoon chopped coriander leaves
1 tablespoon garam masala
½ tablespoon black pepper powder
Juice from 1 lemon
Salt to taste Ghee for shallow frying as required
Slurry for sealing the sides:
1 tablespoon cornflour
1 tablespoon water
Procedure:
1) First make the dough ready by mixing the whole wheat flour with water, oil and salt. Remember that while adding water, add little at a time and keep on mixing with your fingers till dough of semi-soft consistency is reached. Cover and keep the dough aside for 30 minutes. When the dough is resting, make the stuffing ready.
2) Make the slurry ready by mixing the cornflour and water in a small bowl or katori.
3) Grate or mash the boiled potatoes. Keep aside.
4) Add broccoli to boiling water and boil it until soft. On cooling, discard the water and using a masher mash it.
5) In a mixing bowl, add the grated boiled potato, mashed broccoli, cumin seeds, garam masala, black pepper powder, chopped coriander leaves and salt. Mix everything nicely using hands. Add lemon juice and again mix well. Keep it aside.
6) Now let us start making the lifafas.
7) Make 6 small balls of equal size from the dough. The size of the ball is normally bigger than a table tennis ball and smaller than a tennis ball.
8) Spread some dry flour on the rolling board and flatten the ball into a round shape using a rolling pin, just like how we flatten dough for making a roti.
9) Heat a tava/ griddle and semi-cook the flattened roti on both sides.
10) After fine bubbles start appearing on the roti, remove it from the tava and spread one fistful of stuffing right at the center and spread it around leaving ¾ inches from the sides.
11) Now apply the slurry made from cornflour at the edges where the stuffing is not present.
12) Now start folding the roti in which the stuffing is added to make a lifafa or envelop.
13) Fold the two opposite sides first. Start with one side and bring it to the center. Then bring the opposite side and slightly overlap the first folded side. Then fold the remaining two opposite sides. The stuffing should be completely sealed. After folding, it looks just like an envelope.
14) Now heat the tava, spread 1 tablespoon ghee and cook the stuffed lifafa on both sides till they appear golden brown.
Note: Serve the hot lifafa parathas with ketchup or chutney. You can also serve them with raita.
For more breakfast recipes, check here.
For more paratha recipes, click here.
For recipes with broccoli, click here and for recipes with potato click here.
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Check Vivatta's Facebook page: https://www.facebook.com/vivattaworld
Follow Vivatta on Twitter: https://twitter.com/ChakkiAtta