Name: Cheese Aloo Lifafa Paratha
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Whole Wheat Flour, atta, kneaded into chapati dough; 2 medium Boiled Potato, completely mashed; 50 g Cheddar Cheese, grated; 1 small Onion, finely chopped; 1 tsp Chaat Masala, for tanginess; 2 tbsp Coriander Leaves, chopped; 3 tbsp Ghee, for roasting; ½ tsp Salt, to taste

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

200 gWhole Wheat Flouratta, kneaded into chapati dough
2 mediumBoiled Potatocompletely mashed
50 gCheddar Cheesegrated
1 smallOnionfinely chopped
1 tspChaat Masalafor tanginess
2 tbspCoriander Leaveschopped
3 tbspGheefor roasting
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes cooling the potato mash before mixing with cheese and folding the lifafa paratha.

Method

In a mixing bowl, combine the completely cooled mashed potatoes, grated cheddar cheese, finely chopped onion, chaat masala, fresh coriander, and salt.
Pinch a large portion of the whole wheat dough and roll it out into a large, very thin circle on a lightly floured surface.
Place a dense, rectangular block of the aloo-cheese mixture right in the center of the rolled dough circle.
Fold the left side of the dough over the filling, then fold the right side over, slightly overlapping the first fold.
Next, fold the top and bottom edges inwards to completely seal the filling, forming a neat rectangular 'lifafa' (envelope).
Heat a flat tawa on medium heat. Carefully transfer the rectangular paratha to the tawa.
Cook until the base shows brown spots, then flip it. Apply ghee generously over the top surface.
Flip again and apply ghee to the other side. Use a flat spatula to press down gently, especially on the thick folded corners, to ensure they cook evenly.
Roast on medium-low heat until deep golden brown and crisp. Cut diagonally into two triangles and serve hot.

How to tell it's done

Visually distinct square shape with multi-layered, shatteringly crisp corners encasing a soft, tangy, and cheesy potato center.

Getting it right

Tip

The lifafa folding technique traps the steam internally, causing the cheese to melt rapidly into the potato, creating an impossibly creamy core while keeping the wheat exterior crusty.

What to serve it with

This robust pocket paratha needs only a side of crisp Green Chutney and some spicy Indian pickle to shine.

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