Palak Paneer Lifafa Recipe – A Delicious Stuffed Paratha With Spinach and Cottage Cheese

Sophia Elizabeth

7 months ago

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Palak Paneer Lifafa is a unique and tasty twist on the traditional stuffed paratha, bringing together the richness of paneer and the freshness of spinach in an envelope-style wrap. This wholesome dish is prepared with a flavorful filling made of grated paneer, finely chopped spinach, aromatic spices, and a touch of cheese that gives it a creamy bite. The outer layer is crafted with soft whole wheat dough that is folded into a lifafa (envelope) shape, sealed with a cornflour paste, and then roasted on a hot tawa until golden and crispy.

The stuffing combines sautéed onions, green chillies, and cumin with the goodness of spinach, making it not only delicious but also nutritious. The grated paneer blends with garam masala, chaat masala, and chili powder to add bold flavors, while cheese enhances the richness. Each bite gives you the warmth of Indian spices wrapped in a flaky and soft paratha layer.

This dish is perfect to serve as an appetizer, snack, or part of the main meal. You can pair it with green chutney, pickle, or even curd for a complete experience. Palak Paneer Lifafa can also be cut into triangles and served at parties as an attractive starter. With just 35 minutes of preparation and cooking time, this recipe is an easy yet impressive dish for family dinners, gatherings, or a cozy evening snack.

Ingredients

2 cups whole wheat flour
2 tsp cornflour
250g paneer (grated)
2 cups spinach (washed and chopped)
2 tbsp grated cheese (optional)
½ tsp cumin seeds
½ tsp chaat masala
1 tsp garam masala
1 tsp red chili powder
4 green chilies (finely chopped)
1 onion (finely chopped)
Salt as required
Ghee/oil for cooking

Method

Prepare dough by mixing flour, ghee, and salt with water until soft. Rest for 30 minutes.
Heat oil, add cumin, onions, and chilies. Sauté until translucent. Add spinach and cook until dry.
Mix paneer with spices, then add spinach mixture and cheese. Ensure stuffing is moisture-free.
Roll dough balls into parathas and roast lightly on tawa.
Place stuffing in the center, fold into an envelope shape, and seal edges with cornflour paste.
Cook folded lifafa on tawa until golden brown, adding ghee as needed.
Serve hot with chutney, curd, or pickle.