Chinese lifafa paratha video

Chinese lifafa paratha video

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Chinese lifafa paratha video. Chinese envelope paratha is a soft and scrumptious paratha shaped like a lifafa or envelope to hold the Chinese stuffing inside it and perfectly cook them till golden brown, for a perfect flavour and texture.




Recipe Description for Chinese Stuffed Lifafa Parathas

Preparation Time: 
Cooking Time: 
Makes 6 lifafa parathas
Show me for lifafa parathas


Ingredients


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
salt to taste
1 tsp oil for kneading
plain flour (maida) for rolling

For The Stuffing
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1/2 tsp green chilli paste
1/2 cup thinly sliced carrots
1 cup shredded cabbage
3/4 cup thinly sliced capsicum
1 cup boiled noodles
1/4 cup finely chopped spring onions
3 tsp schezwan chutney
2 tsp red chilli sauce
1 tsp soy sauce
1 tsp vinegar
salt to taste

Other Ingredients
2 tbsp plain flour (maida)
1 1/2 tbsp butter for cooking

Method

For the dough
  1. In a deep bowl, add whole wheat flour, plain 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.

For the stuffing
  1. For the stuffing, heat the oil in a board non-stick pan on a high flame.
  2. Add the garlic, ginger and chilli paste and sauté on a high flame for few seconds.
  3. Add all the remaining vegetables, noodles and mix well.
  4. Add schezwan chutney, red chilli sauce, soya sauce, vinegar and salt to taste.
  5. Sauté on a high flame for 2 minutes.
  6. Garnish with spring onions and keep aside.

How to proceed
  1. To make {span class="bold1"}chinese lifafa paratha{/span}, in a small bowl add plain flour and approx. 4 tbsp of water and whisk well to make a thick paste. Keep aside.
  2. Divide the stuffing into 6 equal portions and keep aside.
  3. Divide the dough into 6 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.
  5. Now apply little prepared plain flour paste using a brush. Fold the remaining 2 sides of the roti to make an envelope.
  6. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tbsp of butter, till they are golden brown in colour from all the sides.
  7. Repeat steps 3 to 6 to make 5 more parathas.
  8. Serve the {span class="bold1"}chinese lifafa paratha{/span} immediately.
See step by step images of Chinese Stuffed Lifafa Parathas recipe

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