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

  • 196.6 kcal
  • 20.1 gm
  • 2.4 gm
  • 28.2 mg
  • 1.6 mg
  • 4.6 mg
    Vitamin C
  • 54.6 mcg
    Vitamin A
  • 9.6 gm
    Total Fat
3.0 Tbsp(26.0 gm) Wheat Flour (Whole)
2.0 Grated Tbsp(15.0 gm) Tofu
1/2 Boiled Mashed Tbsp(8.0 gm) Potato
0.13 Chopped Tsp(0.27 gm) Green Chilli
0.13 Tsp(0.26 gm) Dry Mango Powder
0.13 Tsp(0.37 gm) Hing
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
30.0 Ml(30.0 ml) Water
0.24 Chopped Cup(11.0 gm) Coriander Leaves
0.48 Tbsp(5.0 gm) Peanuts
0.48 Chopped Tsp(1.0 gm) Green Chilli
0.24 Tbsp(3.0 ml) Lemon Juice
0.24 Tsp(1.0 gm) Salt
5.0 Ml(5.0 ml) Water
  • To make the green chutney, take a blender and add 1/4 cup chopped coriander leaves,1/2 tbsp peanuts 1/2 tsp chopped green chilli, 1/4 tbsp lemon juice, 1/4 tsp salt, water and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.

  • For the filling take a mixing bowl add 1/2 tbsp boiled and mashed potato, 2 tbsp grated tofu, 1/8 tsp salt, 1/8 tsp chopped green chilli, 1/8 tsp hing, 1/8 tsp dry mango powder and mix well. Keep aside.

  • To make the dough take a fresh mixing bowl add 3 tbsp whole wheat flour, 1 tsp oil, 1/8 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 oil on the paratha.

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

  • Serve hot with green chutney.