Aloo Methi Tofu Parathas

by Tarla Dalal

Accompaniments

Banana Raita ( Low Calorie Healthy Cooking )
Beetroot Cucumber and Tomato Raita
Bundi and Pomegranate Raita
Cucumber Raita ( Low Calorie Healthy Cooking )
Fruit and Vegetable Raita
Kaddu ka Raita
Lauki aur Phudine ka Raita
Lauki Ka Raita ( Protein Rich Recipes )
Phudina Raita
Spinach Raita
Spinach Raita( Low Calorie Healthy Cooking )
Yam Raita ( Faraal Recipe)

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Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination, you can also replace it with other greens like palak for a change. I have not cooked the stuffing in this recipe; however if you want you can sauté the vegetables in oil and then add the rest of the ingredients. However, take care not to add the dry mango powder while sautéing the ingredients; add it at the last to retain its flavour.

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Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Makes 6 parathas
Show me for parathas

Ingredients

1 recipe Soya Based Basic Dough

To be mixed into a stuffing
1/2 cup boiled and grated potatoes
3/4 cup chopped fenugreek (methi) leaves
3/4 cup crumbled tofu (bean curd/ soya paneer)
1/2 tsp turmeric powder (haldi)
2 tsp dried mango powder (amchur)
1 tsp finely chopped green chillies
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
soya oil for cooking

Method

Divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 6 equal portions and roll out one portion of dough into a 75 mm. (3") diameter circle using a little flour for rolling.
Place one portion of the stuffing in the centre and fold the edges of the dough over the stuffing.
Pinch the edges together to seal the stuffing and remove the excess dough.
Flatten the dough and roll out again into a 125 mm. (5") diameter circle.
Cook the paratha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.
Repeat with the remaining dough and stuffing to make 5 more parathas.
Serve hot.

RECIPE SOURCE : Soya Rotis & Subzis