Tofu Palak Parantha

Tofu Palak Parantha

Prep: 40 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: British

Rich with proteins these paranthas can be enjoyed by those who are lactose intolerant


  • Tofu, crumbled 1 cup
  • Spinach (palak), finely chopped 1 cup
  • Whole wheat flour 1½ cups
  • Green chilli, chopped 1
  • Ginger, grated 1 tsp
  • Coriander powder 1 tsp
  • Roasted cumin seeds 1 tsp
  • Red chilli powder 1 tsp
  • Dried fenugreek leaves powder 1 tsp
  • Yogurt ¼ cup
  • Salt to taste
  • Oil 1 tbsp + to cook
  • Butter ton serve


  • Put the spinach in a mixing bowl, add whole wheat flour, tofu, green chilli, ginger, coriander powder, cumin seeds, red chilli powder, dried fenugreek leaves, yogurt, salt and a little water and knead into stiff dough.
  • Add 1 tbsp oil and knead again. Cover with a damp cloth and let the dough rest for 30 minutes.
  • Heat a non-stick pan.
  • Divide the dough into equal portions and shape them into balls. Dust a little flour on the worktop, and roll out each ball into a square shaped parantha.
  • Keep the paranthas in the hot pan, one at a time, and cook for 1 minute. Flip, drizzle a little oil and flip again. Cook, turning sides till both sides evenly golden. Transfer onto a serving platter.
  • Make more paranthas with the remaining dough in the same way. Keep a blob of butter over the paranthas and serve them hot.