Pumpkin Tofu Stuff Paratha Recipe

Pumpkin Tofu Stuffed Paratha is an Indian flatbread made of the traditional staple wheat and stuffed with tofu, making it a protein and calorie-dense meal option.

Nutrition Information per serve

  • 190.6 kcal
  • 21.8 gm
  • 3.4 gm
  • 6.6 gm
    Total Fat
  • 4.8 gm
    Total Fiber
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
1/4 Grated Cup(33.0 gm) Pumpkin
4.0 Grated Tbsp(29.0 gm) Tofu
0.13 Powder Tsp(0.27 gm) Red Chilly
0.13 Tsp(0.22 gm) Jeera Powder
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
15.0 Ml(15.0 ml) Water
  • For Stuffing

  • Take a mixing bowl, add 4 tbsp grated tofu,1/8 tsp salt, 1/8 tsp jeera powder, 1/8 tsp red chilli powder, mix well and keep aside.

  • For Dough

  • To make the roti take a mixing bowl, add 3.5 tbsp wheat flour, 1/4 grated pumpkin, 1/8 tsp salt.

  • Adding a little water, knead it into a soft dough.

  • Rolling it in a ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

  • For Paratha

  • Take the previously made filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the roti on both sides.

  • Flip spread 1.5 tsp ghee and allow it to brown on both sides.

  • Garnish with a coriander leaves.

  • Serve hot.

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