Tofu Palak Parantha


    1 cup Spinach, finely chopped,( palak)
    1 ½ cup whole wheat flour, (gehu ka atta)
    1 cup tofu, crumbled
    1 tsp green chillies,finely chopped,( hari mirch)
    1 tsp Ginger, grated, (adrak)
    1 tsp Coriander powder,( dhaniya powder)
    1 tsp Cumin seeds, roasted,( jeera)
    ½ tsp Red chilli powder, (lal mirch powder)
    1 tsp Kasoori methi
    ¼ cup Yogurt,( dahi)
    1 cup water, paani
    salt to taste, (namak )
    1 tsp oil, (tel)+ for cooking as required
    Dollop of butter for garnish, (Makkhan)

preparation method

In a big bowl combine spinach, wheat flour, green chillies, ginger, coriander powder, tofu, roasted cumin, red chilli powder, kasoori methi, salt and yogurt. Mix this well and using water knead into a dough.
Mix the dough with some oil and cover with a muslin cloth and put to rest for 30 minutes.
Take the rested dough and divide it into 8 small portions. Roll the each portion into round shaped and then fold the edges and roll again to form a square parantha.
Heat a griddle/tawa. Cook the parantha on the griddle using some oil and fry it till brown and crisp on both sides.
Repeat and similarly cook all the paranthas.
Remove the paranthas on a plate and serve with a dollop of butter on top.


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By: Chef Jasmine Dsouza

Show: Namaste Breakfast

Prep:10 mins Cook: 15 to 30 minutes

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