After I started eating healthy foods to lose some inches I always prefer to eat paratha. I stuff whatever I have in my hand and eat it along with some dip like raita made with Greek yogurt. It makes me full and also healthy.
This tofu peas paratha is one the tasty recipe. I never make tofu very frequently because we don’t like its texture we always prefer making paneer. But we decided to taste tofu I don’t want to make some gravy so made this very tasty paratha and it was a big hit 🙂
Give a try and let me know! I didn’t frozen this paratha so I’m yet to experiment. Will update this post after I tried.
Tofu – Half grated or crumbled
Onion – Very finely chopped
Green chilli – 2 finely chopped or lesser
Ginger garlic paste – 1 teaspoon Or finely chopped ginger and garlic
Coriander leaves/Parsley – finely chopped
Green peas – 1/4 cup
Capsicum – 2 tablespoon finely chopped, Optional
Cumin seeds – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Chilli powder/Paprika – 1/2 teaspoon, Optional
Coriander powder – 1/2 tablespoon
Cumin powder – 1 teaspoon, Optional
Amchur powder – 1 teaspoon, Optional
salt – to taste
To make dough:
Wheat flour – 1 cup
Salt – 1/2 teaspoon
Water – to Knead the dough
First make the dough. In a large bowl take whole wheat flour add salt and mix. Then gradually add little water and make into soft dough and close with damp cloth and keep aside.
Let’s make tofu peas masala. Drain the water from tofu and take the half of it and grade or crumble with hands and keep aside. Store the remaining tofu filled with water. Chop the onion, green chilli and coriander leaves and keep everything ready.
Heat kadai/oak add oil/clarified butter(ghee) add cumin seeds and let it crackle. Add green chilli and saute.
Then add chopped onion and saute until translucent.
Add ginger garlic paste and saute until raw smells leaves.
Add green peas I used frozen and mix along with some chopped capsicum adding capsicum is totally optional. But I want to filled it with many veggies 🙂
Sprinkle some water and reduce the flame so that the bottom will not get burned and close with lid for 3 minutes so that the peas will get cooked.
Now time to add masala powders. Add turmeric powder, coriander powder, chilli powder(Optional), cumin powder, Amchur powder (Dry mango powder), Salt and mix everything very well on medium heat.
Lastly add crumbled tofu and give a very good mix so that all the masala powders will get into tofu and cook for 5 minutes on medium heat.
If the water oozes out from the tofu let it cook for few minutes until it gets evaporated. Finally garnish with coriander leaves and cool it completely.
Time to make paratha. Take the resting dough and knead it for few minutes until it gets soft.
Divide the dough and take one made into a small ball and roll it into medium thick and spread the tofu peas masala gently.
Roll another one roti and place this onto the tofu spread roti and close the edges carefully by giving little pressure.
Gently roll just to remove the air pockets and turn again roll very gently not to ooze out the masala.
Heat tawa with ghee spread place this stuffed roti and cook on the medium flame until you saw the brown spots.
Flip and cook again both sides get cooked.
Serve with Greek yogurt raita/Pickle and have a healthy lunch/dinner 🙂
Happy Cooking 🙂