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Tofu and Spinach Parathas

Tofu and Spinach Parathas
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
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!
  • For the dough
  • ½ cup whole wheat flour (gehun ka atta)
  • ½ cup plain flour (maida)
  • ¼ cup soya flour
  • salt to taste
  • ⅓ cup spinach (palak) purée, refer handy tip
  • ½ tsp soya oil for kneading
  • To be mixed into a stuffing
  • ¾ cup crumbled tofu (bean curd/ soya paneer)
  • ¾ cup grated cauliflower
  • ¼ cup grated carrot
  • 1½ tsp finely chopped green chillies
  • ¼ cup chopped coriander (dhania)
  • salt to taste
  • Other ingredients
  • whole wheat flour (gehun ka atta) for rolling
  • soya oil for cooking
  1. For the dough
  2. Combine the wheat flour, plain flour, soya flour and salt together in a bowl and mix well.
  3. 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.
  4. How to proceed
  5. 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.
  6. Place one portion of the stuffing in the centre and fold the edges of the dough over the stuffing.
  7. Pinch the edges together to seal the stuffing and remove the excess dough.
  8. Flatten the dough and roll out again into a square of 100 mm. (4").
  9. Cook the paratha on a non-stick tava (griddle) over a medium flame using soya oil till both sides are golden brown.
  10. Repeat with the remaining dough and stuffing to make 5 more parathas.
  11. Serve hot.
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