It’s a whole wheat bread stuffed with mint and tofu. I often make different type of parathas at home. I make them with almost any vegetable I have in my refrigerator. I just now realized that I have not posted any of it. I will post them one by one.
Parathas can be had as a brunch, lunch or dinner. It taste great with any vegetable curry like paneer makhanwala, malai methi paneer or even with simple pickle or raita. You can replace the same recipe with any vegetable of your choice. But be careful sometimes some vegetable has water retained inside, so you should use less water when you mix the dough. I am here always to answer your questions!
Reason behind mint and tofu paratha is because I had some leftover tofu after the Red Thai Tofu Curry. So I thought of using them on a healthy way. And used mint just to give some extra kick to it. Mint parathas are always good.
I did not use any salt in this recipe. I always don’t add salt to my paratha or chapathi recipe. Its almost the same and healthy. For making/frying the parathas in the pan, you can fry with sunflower oil, sesame oil or ghee. I fry the parathas sometimes with no oil or sometimes with sesame oil. But for guests, I make with ghee 😀
- For the dough
- Wheat flour - 1 cup
- Oil -1 tbsp
For the stuffing:
- Tofu – 1 cup, crumbled or grated
- Mint – ¼ cup finely ch0pped (small size)
- Ginger - 1 tsp finely chopped ginger
- Green Chilli- 1 finely chopped
- Cumin /Jeera seeds - 1 tsp
- Methi dry leaves – 2 tsp
- Chilli powder - ½ tsp
- Garam masala powder - ½ tsp
- Coriander powder - 1 tsp
- Salt needed (I did not use any)
- Mix all ingredients under “for the stuffing”. Keep it aside.
- Take the 1 cup of wheat flour, add 1 tbsp oil, salt needed (optional) and make soft dough by adding water little by little. Make it a point that you did not add extra water or else it will become sticky. If so, add some extra flour and knead again. Adjust the wheat flour and water alternatively. When it is kneaded well, soft and not sticky, cover it and let it sit for 20 minutes.
- Now make 5 to 6 equal sized balls out of that dough.
- Roll into small chapathi, place a tbsp of stuffing on the top, bring the edges together and join them in the center.
- Now sprinkle some flour so that you can roll it easily. Roll gently into a paratha about 7-8 inches diameter. Tearing may happen in few places, but that’s very much ok. But make sure there is not a lot of dough that tears up.
- Place the paratha on a hot griddle. Wait for bubbles to appear, then apply a tsp of oil /ghee on the top and flip it over.
- Spread oil on the other side and cook both sides well till brown spots appear.
- Remove and serve it with curries/pickle or raita.
Serve it with curry, raita or pickle.