Tofu Potato Paratha With Ghee Recipe

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

Nutritional info

  • 0.9 gm
    Protein
  • 8.2 gm
    Total Fat
  • 18.7 gm
    Carbohydrate
  • 172.2 kcal
    Energy
  • 12.5 mg
    Calcium
  • 0.8 mg
    Iron
  • 0.6 mg
    Vitamin C
  • 3.6 mcg
    Vitamin A

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3 Tbsp(26.0 gm) Wheat Flour (Whole)

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2 Tbsp(15.0 gm) Tofu(Grated)

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1/2 Tbsp(8.0 gm) Potato(Boiled Mashed)

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1/8 Tsp(0.27 gm) Green Chilli(Chopped)

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1/8 Tsp(0.26 gm) Dry Mango Powder

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1/8 Tsp(0.37 gm) Hing

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1/4 Tsp(1.0 gm) Salt

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1 Tsp(3.0 ml) Oil

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1 Tsp(4.0 gm) Ghee

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As Required(30.0 ml) Water
  • For the filling take a mixing bowl to add 1/2 tbsp boiledand mashed potato, 2 tbsp previously grated tofu, 1/8th tsp salt, 1/8th tsp chopped green chilli, 1/8th tsp hing, 1/8th tsp dry mango powder and mix well. Keep aside.

  • To make the dough take a fresh mixing bowl to add 3 tbsp wheat flour, 1 tsp oil, 1/8th tsp salt and mix well. Adding a little water knead it into a soft dough and keep aside.

  • Take the kneaded dough, roll it in balls, lightly coat it with wheat flour 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 square shape, flatten it 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.

  • Garnish with coriander.

  • Serve hot.