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Main Ingredients | Tofu, Whole wheat flour (atta) |
Cuisine | Indian |
Course | Breads |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Tofu Parantha
- 1 cup Tofu grated
- 1½ cups Whole wheat flour (atta) kneaded into dough + flour to dust
- 2 tablespoons Fresh coriander leaves chopped
- 2-3 Green chillies finely chopped
- 1 teaspoon Chaat masala
- to taste Salt
- ½ teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Dried pomegranate seeds (anardana)
- 2 tablespoons Olive oil
Method
- Put tofu, coriander leaves, green chillies, chaat masala, salt, red chilli powder, garam masala powder and dried pomegranate pearls in a bowl and mix well.
- Divide dough into four equal portions. Dust some flour and shape each portion into a ball and make a dent in the centre for the stuffing.
- Put two tablespoons of stuffing into each portion, gather the edges, press to seal and roll into balls. Flatten them lightly, dust with a little flour and roll into a thick paranthe.
- Heat a non-stick tawa and place each parantha, one by one, on it and cook, turning sides, till both sides are equally golden.
- Serve hot.
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