Palak Paneer lifafa

To make palak paneer lifafa For The Dough 2 cup whole wheat flour (gehun ka atta) 1 tsp oil for kneading Wheat flour for rolling To Be Mixed Into A Stuffing 1 3/4 cups grated paneer (cottage cheese) 1/2 cup chopped and blanched spinach (palak) 1/2 cup diced mozzarella cheese 1/4 cup finely chopped onions 1 1/2 tsp finely chopped green chillies 2 tbsp finely chopped coriander (dhania) salt and to taste 1/4 tsp garam masala 1 tsp chaat masala Method For the dough 1. In a deep bowl, add whole wheat flour, salt and approx. 1 cup of water and knead into a soft dough. 2. Add oil and knead again and cover with a lid and keep aside. How to proceed 1.To make palak paneer lifafa, in a small bowl add wheat flour and approx. 5 tbsp of water and whisk well to make a thick paste. Keep aside. 2. Divide the stuffing into 7 equal portions and keep aside. 3. Divide the dough into 7 equal portions and roll each portion into a 225 mm. (9”) diameter circle using a little plain flour for rolling. 4. Place a portion of the mixture in the centre and fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now apply little prepared plain flour paste using a brush. 5. Fold the remaining 2 sides of the roti to make an envelope. 6. Heat a non-stick tava (griddle) and cook the paratha, using ½ tbsp of butter, till they are golden brown in colour from all the sides. 7. This recipe makes 7 Parathas. 8. Serve the palak paneer lifafa hot with green chutney and tomato ketchup. Tips to make palak paneer lifafa paratha 1. Instead of diced mozzarella cheese you can use grated processed cheese. 2. Make sure to apply the plain flour mixture properly to seal the paratha.

Great

% Daily Values based on a 2,000 calorie diet