Pumpkin Tofu Stuffed Paratha With Ghee Recipe

A flatbread native to the Indian subcontinent made of the traditional staple wheat and stuffed with tofu make it a protein and calorie dense meal option.

Nutritional info

  • 0.9 gm
    Protein
  • 4.5 gm
    Total Fat
  • 8.9 mg
    Calcium
  • 0.6 mg
    Iron
  • 0.2 mg
    Vitamin C
  • 130.8 kcal
    Energy
  • 5.7 mcg
    Vitamin A
  • 17.5 gm
    Carbohydrate
  • Ingredients
  • Step-by-Step
3 Tbsp(26.0 gm) Wheat Flour (Whole)
1 Tbsp(9.0 gm) Pumpkin(Grated)
1 Tbsp(7.0 gm) Tofu(Grated)
1/8 Tsp(0.27 gm) Red Chilly(Powder)
1/8 Tsp(0.22 gm) Jeera Powder
1/4 Tsp(1.0 gm) Salt
1 Tsp(4.0 gm) Ghee
As Required(25.0 ml) Water

  • For Stuffing

  • Take a mixing bowl, add 1 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 tbsp wheat flour, 1 tbsp 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 tsp ghee and allow it to brown on both sides.

  • Garnish with a coriander leaves.

  • Serve hot.

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