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.
Take a mixing bowl to add 1 tbsp of boiled and mashed potato, 2 tbsp grated tofu, 1/4 tsp salt, 1/4 tsp chopped green chilli, 1/4 tsp hing, 1/4 tsp dry mango powder and mix well.
To make the dough take another mixing bowl, add 6 tbsp whole wheat flour, 2 tsp oil, 1/4 tsp salt and mix. Add water and 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 2 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 1/8 tsp chaat masala and place the other paratha on top.
Press, cut in half and garnish with grated tofu.
Serve fresh and hot.