• First make the dough ready by mixing the whole wheat flour with water, oil, and salt. Remember that while adding water, add little at a time and keep on mixing with your fingers till dough of semi-soft consistency is reached. Cover and keep the dough aside for 30 minutes. When the dough is resting, make the stuffing ready.

Let us prepare the stuffing:

• Grate or mash the boiled potatoes. Keep aside.
• Add broccoli to boiling water and boil it until soft. On cooling, discard the water and using a masher mash it.
• In a mixing bowl, add the grated boiled potato, mashed broccoli, cumin seeds, garam masala, black pepper powder, chopped coriander leaves and salt. Mix everything nicely. Add lemon juice and again mix well. Keep it aside.
• Make the slurry ready by mixing the cornflour and water in a small bowl or katori.

Now let us start making the lifafa parathas:

• Make 6 small balls of equal size from the dough. The size of the ball is normally bigger than a table tennis ball and smaller than a tennis ball.
• Spread some dry flour on the rolling board and flatten the ball into a round shape using a rolling pin, just like how we flatten dough for making a roti.
• Heat a tava/ griddle and semi-cook the flattened roti on both sides.
• After fine bubbles start appearing on the roti, remove it from the tava and spread one fistful of stuffing right at the centre and spread it around leaving ¾ inches from the sides.
• Apply the slurry made from cornflour at the edges where the stuffing is not present.

Making of lifafa paratha:

• Fold the two opposite sides first. Start with one side and bring it to the centre. Then bring the opposite side and slightly overlap the first folded side. Then fold the remaining two opposite sides. The stuffing should be completely sealed. After folding, it looks just like an envelope.

Fry the envelope paratha:

• Heat the tava, spread 1 tablespoon ghee and cook the stuffed lifafa on both sides till they appear golden brown.