Vegetarian food: Lifafa (Envelope) mixed vegetable paratha

For The Dough

1 cup whole wheat flour (gehun ka atta)

1 tsp oil

salt to taste

 For The Stuffing

1 tbsp oil

1/2 tsp cumin seeds (jeera)

1/2 cup chopped onions

1 cup inely chopped and boiled vegetables (carrot , green peas and french beans)

1/2 cup chopped and boiled cauliflower

1 cup boiled and mashed potatoes

1 1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/2 tsp garam masala

2 tsp lemon juice

2 tbsp chopped coriander (dhania)

salt to taste

Other Ingredients

1 tbsp plain flour (maida)

whole wheat flour (gehun ka atta) for rolling

oil for cooking

 For Serving

green chutney

tomato ketchup

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

1. Heat the oil in a broad non-stick pan and add the cumin seeds.

2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.

3. Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

Next steps:

1. Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.

2. Divide the stuffing into 6 equal portions and keep aside.

3. Divide the dough into 6 equal portions.

4. Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.

5. Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.

6. Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.

7. Fold the upper half of the roti over the stuffing.

8. Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.

9. Seal both the edges using a little plain flour-water paste to form a lifafa.

10. Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in color.