20 minsA 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
- Step-by-step
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.
