Beetroot Tofu Stuffed Paratha Recipe

Name: Beetroot Tofu Stuffed Paratha
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Masala Indian Bread-Alt
Ingredients: 2 Grated Tsp(6.0 gm) Beet Root; 1 Grated Tbsp(7.0 gm) Tofu; 1/8 Powder Tsp(0.27 gm) Red Chilly; 1/4 Tsp(0.41 gm) Dhania Powder; 1/4 Tsp(0.53 gm) Dry Mango Powder; 1/4 Tsp(0.59 gm) Jeera; 20 Ml(20.0 ml) Water; 1/8 Tsp(0.56 gm) Salt; 3 Tbsp(26.0 gm) Wheat Flour (Whole)

20 mins 0 1

Kids will not be able to resist this beetroot tofu stuffed paratha, as it delivers them with energy and their daily intake of vitamins, dietary fiber, and protein. A great way to sneak nutritious vegetables into a fussy kid's snack.

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Nutritional info

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0.7 gm

Total Fat
3.6 gm

Total Fiber
98.7 kcal

Energy
17.9 gm

Carbohydrate
1.1 gm

Protein

Ingredients
Step-by-Step
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2 Grated Tsp(6.0 gm) Beet Root

1 Grated Tbsp(7.0 gm) Tofu

1/8 Powder Tsp(0.27 gm) Red Chilly

1/4 Tsp(0.41 gm) Dhania Powder

1/4 Tsp(0.53 gm) Dry Mango Powder

1/4 Tsp(0.59 gm) Jeera

20 Ml(20.0 ml) Water

1/8 Tsp(0.56 gm) Salt

3 Tbsp(26.0 gm) Wheat Flour (Whole)

To prepare the stuffing, add 1 tbsp grated tofu and 1/8th tsp red chilly powder, 1/4th tsp dhania powder, 1/4th tsp jeera, 1/4th tsp dry mango powder and mix well.
To make the dough, add 3 tbsp wheat flour, 2 tsp grated beetroot, 1/8th tsp salt and sufficient water in a mixing bowl and knead.
Roll out the paratha with a rolling pin.
Fill the prepared stuffing in the center, and fold and seal the edges.
Roll it out again carefully.
On a heated tawa, roast the paratha
Flip and roast on the other side.
Serve hot with ketchup.

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