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Palak Paneer Lifafa Recipe

Palak Paneer Lifafa
How to Make Palak Paneer Lifafa

Palak Paneer Lifafa RecipeThis stuffed lifafa is a great way to take your paneer paratha up a notch. Filled with a stuffing of paneer, palak (spinach), spices and just a hint of cheese, this dish can be savoured as an appetiser or as part of the main course.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Palak Paneer Lifafa

  • 2 Cups atta (or whole wheat flour)
  • 2 tsp corn flour
  • 250 gram paneer (cottage cheese), grated
  • 2 cups palak (spinach), washed and finely chopped
  • 2 tbsp grated cheese (optional)
  • 1/2 tsp jeera (cumin seeds)
  • 1/2 tsp chaat masala
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 4 green chillies, finely chopped
  • 1 onion, finely chopped
  • Salt to taste
  • Ghee and oil as required

How to Make Palak Paneer Lifafa

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Mix the atta with salt and ghee to start preparing the dough. Add water, little by little and knead well to make a soft dough. Cover and allow the dough to sit for half an hour.
In a pan, heat oil and add cumin seeds. Next, add the chopped onion and chillies. Saute them.
Once onions turn translucent, add the chopped spinach and cook till it turns dry. Once done, allow the mixture to cool.
In a large bowl, mix the grated paneer with the masalas. Add the spinach mixture and combine all the ingredients well.
Add cheese, mix and taste to adjust salt. Take care to remove any moisture from the mixture.
Knead the dough again, divide and shape it into small ball-sized portions. Heat a tawa and add ghee/ oil. Roll to flatten the dough ball and lightly roast it on both sides, on the tawa.
Take the semi-cooked paratha off the heat and place it on a flat surface. Spoon a small portion of the palak paneer stuffing in the centre.
Fold two opposite ends of the paratha on top of the stuffing, such that they overlap slightly in the middle.
Mix cornflour with a little water to make a smooth paste. Apply this paste like glue onto the edges of the paratha.
Now fold and seal the remaining two sides, to resemble an envelope.
Cook the lifafa paratha on the tawa on both sides, until golden brown. Add more ghee or oil as required. Repeat the same process with the remaining dough portions.
Enjoy the paneer lifafas plain or with chutney. You can also cut them into triangles and serve them as starters.
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