How to make Paneer Lifafa - good paneer stuffed paratha in a shape of a lifafa

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Wholewheat Flour

Cuisine : Fusion

Course : Snacks and Starters

Paneer Lifafa Recipe Card

Paneer Lifafa
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Paneer Lifafa checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Moong Dal Crispy Kachori, Deep Pan Pizza, Double Dhamaka Chicken Chaat, Fried Egg.

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Lifafa Recipe

  • Cottage Cheese 2 cups

  • Wholewheat Flour 2 cups

  • Salt 1/2 teaspoon

  • Ghee 2 tablespo

  • Milk as required

  • Paneer (cottage cheese) cubed 300 grams

  • Chaat masala 1 teaspoon

  • Onions chopped 2 small

  • Fresh mint leaves shredded 8-10

  • Roasted cumin powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander and mint chutney 1/2 cup

Method

Step 1

Mix both flours, add salt and rub in two tablespoons of ghee. Knead into a soft dough using milk. Cover and set aside with half an hour. Sprinkle half a teaspoon of chaat masala on the paneer pieces and set aside. C

Step 2

Mix together onions, mint leaves, remaining chaat masala, roasted cumin powder, red chilli powder, and one tablespoon of coriander and mint chutney. Set aside.

Step 3

Divide dough into eight portions and shape into balls. Roll out each one to a seven inch round. Lightly roast these rotis on both sides on a hot tawa. Apply one tablespoon of chutney on the border of each roti.

Step 4

Sprinkle a portion of the onion mixture evenly in the center. Place two or three cubes of paneer on this. Now fold the roti from all four sides in order to make an envelope.

Step 5

ook envelopes on a non stick frying pan, using a little ghee, till both sides are golden brown. Cut into wedges and serve hot, preferably with raita.