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Tofu Parathas Recipe
|Tofu||2 Cup (32 tbs)|
|Finely chopped coriander||1 Tablespoon (Fresh)|
|Dry mango powder||1 Teaspoon|
|Coriander powder||1 Tablespoon|
|Cumin powder||1 Teaspoon|
|Green chilies||3 , deseeded|
|Red chili powder||1⁄2 Teaspoon|
|Whole wheat flour||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 2197 Calories from Fat 313
% Daily Value*
Total Fat 36 g55%
Saturated Fat 4.8 g24%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 474.8 mg19.8%
Total Carbohydrates 408 g136.1%
Dietary Fiber 72 g287.9%
Sugars 13.1 g
Protein 96 g192.6%
Vitamin A 31.7% Vitamin C 136.2%
Calcium 46.8% Iron 156.9%
*Based on a 2000 Calorie diet
Mix well to form a dry thick filling.
If you feel that the tofu or cottage cheese has more water, wrap in a clean muslin cloth, place in a colander and put a heavy griddle or any other weight on top to drain the water.
Then carry on as above, Meanwhile knead the flour with water and salt to make a medium soft dough.
Let it sit for 15 minutes.
Divide the dough into small balls.
Fashion a cup with the ball and put in 1 teaspoon of the filling.
Pinch the edges together to seal and roll it around between your palms to shape into a ball again.
Roll out thick parathas and dry roast both sides on a hot griddle.
Serve hot with a kadhi and plain salad.