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.
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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.
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.
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.