A twist to the desi stuffed paratha to make a combination of paratha and sandwich makes a protein, fibre and calorie dense dish suitable for children with picky food choices.
To make the green chutney, take a blender and add 1 cup coriander leaves, 1 tsp chopped green chilli, 1/2 tsp chopped garlic, 2 tsp lemon juice, 1/4th tsp salt and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.
Boil and mash a potato and keep aside.
Grate 1/4th cup tofu and keep aside.
For the filling take a mixing bowl to add 1 tbsp of previously mashed potato, 1/4th cup of previously grated tofu, 1/4th tsp salt, 1/4th tsp chopped green chilli, 1/4th tsp hing, 1/4th tsp dry mango powder and mix well.
To make the dough take another mixing bowl, add 6 tbsp wheat flour, 2 tsp oil, 1/4th tsp salt and mix. 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 filling mixture and put it in the centre. Folding from all sides make a square shape, flatten this by 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.
Once we have two browned, stuffed paratha spread 1 tsp green chutney on one of them. Add 4 slices of cucumber, 2 slices of tomato, 2 slices of onion slice, sprinkle 1/8th tsp chaat masala and place the other paratha on top.
Press, cut in half and garnish with grated tofu.
Serve fresh and hot.