Tofu and Spinach Parathas

by Tarla Dalal

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Visually appealing and amazingly tasty, these Parathas look very good thanks to the green hue imparted by the spinach purée. There are different varieties and brands of tofu available, both Indian and international. Indian tofu is softer in texture and less expensive than the international ones. You could use whichever is easily available, that will not change the 'effect' of the dish!

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Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Makes 6 parathas
Show me for parathas

Ingredients

For the dough
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1/4 cup soya flour
salt to taste
1/3 cup spinach (palak) purée, refer handy tip
1/2 tsp soya 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 finely chopped green chillies
1/4 cup chopped coriander (dhania)
salt to taste

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

Method

For the dough

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.

How to proceed

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.

RECIPE SOURCE : Soya Rotis & Subzis