Tofu Parantha

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

1. 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.
2. 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.
3. 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.
4. Heat a non-stick tawa and place each parantha, one by one, on it and cook, turning sides, till both sides are equally golden.
5. Serve hot.