Beet Lifafa(Envelope) Paratha With Apple Cilantro Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 10-12
Ingredients
For the dough
  • 2 cups Whole Wheat flour
  • 2 cups All Purpose flour
  • 1 tsp salt
  • 1 tsp vegetable oil
  • ⅓ yogurt
  • ½ cup of water
For the stuffing
  • 3 beets
  • Stems of beets and leaves
  • 3 russet potatoes
  • 1 tsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp salt
  • ½ tsp grated green chilli
  • ½ tsp chaat masala
  • some cilantro(optional)
  • ½ tsp lemon juice
  • Oil to cook the paratha, butter if you want
For the Apple Cilantro Chutney
  • 1 small gala apple
  • 1 large bunch cilantro(chopped)
  • 3 cloves garlic
  • ½ tsp cumin/jeera
  • 1 tbsp fresh lemon juice
  • 4 green chilies
  • 2 tbsp olive oil
  • ½ tsp salt or to taste.
Instructions
For the Dough.
  1. In a mixing bowl, add the flour, salt and yogurt. Mix it with a wooden spoon well. try to get it incorporated a bit. Then add the oil and water little at a time and get it to a smooth dough. Not very tough or very soft at all. Cover and let it sit for an hour.
For the Stuffing:
  1. Wash and peel the Beets. Grate Beet and keep aside. You could also use the food processor to finely chop it up.
  2. Cut 2 inches off the washed stems and finely chop the stems and leaves.
  3. Boil the potatoes with their skin on until soft. Peel and mashl after it's cooled a bit and keep aside.
  4. In a pan add oil and let it get little hot. Add the cumin seeds, let it splutter. Add grated beets, ½ tsp of salt and saute it. Keep stirring. Do not add water at all. Cook it for 5 minutes. Add the stems and the greens to the beets. Stir and cook for another 5 minutes. Add the grated green chili, chaat masala, mashed potatoes. Mix well. Turn off the heat. Adjust the salt. Add the lemon juice, finely chopped cilantro. Cool the mixture completely.
To Make the Parathas:
  1. Take a golf sized ball of dough and roll it with the help of little dry flour. Roll it pretty thin. You have to be able to work with the rolled dough. Don't roll it too thin that when you stuff it, it tears. Also not too thick, then it doesn't cook well later.
  2. Add 3 tbsp or ¼ cup of stuffing in half of the rolled dough(roti), and fold over. It should be a semi circle. Press the edges with a fork well.
  3. Warm a flat griddle to medium heat and cook the paratha with little bit of oil. Cook well on both sides and serve hot.
  4. It goes very well with some Cilantro
For the Chutney
  1. Grind everything for the chutney and you can store it for up to a week in the refrigerator.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/06/02/beet-lifafaenvelope-paratha-with-apple-cilantro-chutney/