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

  • 21.8 gm
  • 7.7 gm
    Total Fat
  • 0.9 mg
  • 1.1 gm
  • 0.5 mg
    Vitamin C
  • 190.6 kcal
  • 12.0 mcg
    Vitamin A
  • 18.8 mg
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 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.