Tofu Aloo Paratha with Chutney 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, served with fiber rich coriander chutney.

Nutritional info

ingredients
3 Tbsp(26.0 gm) Wheat Flour (Whole)
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1/8 Tsp(0.56 gm) Salt
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1 Tsp(3.0 ml) Oil (For Kneading)
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1 Tsp(3.0 ml) Oil (For Roasting)
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As Required(30.0 ml) Water
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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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1/8 Tsp(0.56 gm) Salt
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1/4 Cup(11.0 gm) Coriander Leaves(Chopped)
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1/2 Tbsp(5.0 gm) Peanuts
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1/4 Tbsp(3.0 ml) Lemon Juice
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1/4 Tsp(1.0 gm) Salt
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As Required(5.0 ml) Water
  • Grate 2 tbsp tofu and keep aside.

  • 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.

  • For the filling take a mixing bowl add 1 tbsp boiled and 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 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. Cover 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 with green chutney.