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Spinach Tofu Paratha Recipe

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

Nutritional info

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  • 25.0 gm
  • 1.5 gm
  • 5.0 gm
    Total Fat
  • 5.0 gm
    Total Fiber
  • 176.8 kcal
2 Grated Tbsp(15.0 gm) Tofu
1 Tsp(4.0 gm) Ghee
1/4 Tsp(1.0 gm) Salt
1/8 Powder Tsp(0.27 gm) Red Chilly
1/4 Tsp(0.53 gm) Dry Mango Powder
1 Chopped Tsp(2.0 gm) Garlic
1 Chopped Tsp(2.0 gm) Green Chilli
1/4 Chopped Cup(14.0 gm) Palak
1/2 Cup(36.0 gm) Wheat Flour (Whole)
  • In a mixing bowl, take 1/4th cup whole wheat flour, palak puree, 1 tsp chopped green chilli, 1 tsp chopped garlic and 1/4th tsp dry mango powder, mixing well knead it into a soft dough and keep aside.

  • For the filling, take a fresh bowl add 2 tbsp grated tofu, 1/4th tsp salt, 1/8th tsp red chilli powder and mix well.

  • Take the kneaded dough, roll it in balls and flatten them to make a circular paratha shape using a rolling pin.

  • Take the 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 paratha on it.

  • Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Serve hot.

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