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Tofu and Spinach Parathas
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
25 Mins
Total Time
45 Mins
Makes
6 parathas
Ingredients
Main Recipe
For the dough
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1/4 cup soy flour
salt to taste
1/3 cup spinach (palak) puree , refer handy tip
1/2 tsp soy oil for kneading
To be mixed into a stuffing
3/4 cup crumbled tofu (bean curd/ soya paneer)
3/4 cup grated cauliflower
1/4 cup grated carrot
1 1/2 tsp chopped green chillies
1/4 cup chopped coriander (dhania)
salt to taste
Other ingredients
whole wheat flour (gehun ka atta) for rolling
soy oil for cooking
Method
- Combine the wheat flour, plain flour, soya flour and salt together in a bowl and mix well.
- Add the spinach purée and knead into a smooth dough adding water as required (You will require approx. 3 tablespoons of water for kneading). Keep aside for 10 minutes under a wet muslin cloth.
- Divide the stuffing 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 square of 100 mm. (4").
- Cook the paratha on a non-stick 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.
Tofu and Spinach Parathas recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 118 cal |
| Protein | 6.1 g |
| Carbohydrates | 19.3 g |
| Fiber | 4.4 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 18.7 mg |
Click here to view Calories for Tofu and Spinach Parathas
The Nutrient info is complete
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