Tofu Parathas Recipe
Ingredients
| Tout 2 cups | ||
| Coriander | 1 Tablespoon, chopped (For the Filling) | |
| Mango powder | 1 Teaspoon (For the Filling) | |
| Coriander powder | 1 Tablespoon (For the Filling) | |
| Cumin powder | 1 Teaspoon (For the Filling) | |
| Salt | To Taste (For the Filling) | |
| Green chillies | 3 , deseeded (For the Filling) | |
| Red chillie powder 1/2 tsp | ||
| Whole wheat flour | 4 Cup (16 tbs) (For the Dough) | |
| Salt | To Taste (For the Dough) | |
| Oil | 2 Teaspoon (For the Dough) | |
Directions
Crumble the Tofu or cottage cheese and mix in the rest of the filling ingredients.
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.
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.
Chef
