Tofu Paratha -Zero oil series

Ingredients

Tofu filling:
2 cups Tofu, crumbled
1/4th cup coriander leaves, finely chopped
1 green chilli, finely chopped
½ tsp Kasoori methi
1tsp ginger- garlic paste
½ tsp turmeric powder
½ tsp coriander powder

1/2 tsp kitchen king masala
½ tsp cumin powder
1 tsp dry mango powder/ lemon juice
Salt to taste

Dough:
2 cups whole wheat flour (Atta)
Salt to taste (optional)

Water to knead

Step 1:
Put the wheat flour and salt in a wide mouthed vessel and add just enough water and knead it into soft and manageable dough. Set it aside

Step 2: Tofu filling
Take all the ingredients mentioned for the tofu filling in a bowl/plate and mix thoroughly and set it aside.

Step 3: Making Parathas Make equal portions of the dough

Take one portion and roll it into a small disk like circle and spoon about 2-3 tbsp of the tofu filling and fold the sides and bring them together and seal it lightly.

Flatten the dough ball and dip it in dry flour on either sides and roll it gently into a medium sized paratha.

Cook it on a medium-low flame by pressing gently on the edges and centre, flip it and cook on the other side in the same manner.

Place it on a plate and dust off the extra flour from the parathas (it's essential to to this as we do not use oil in cooking/frying the parathas, so they tend hold flour on it's surface, and look extra fair ;))

Repeat the same method with the remaining dough.

Serve the parathas hot with pickle, curd, raita or sabzi of your choice.

P.S: Another alternative for tofu parathas is that you could mix the tofu filling ingredients with the wheat flour and knead it into a soft dough using just enough water. And roll them like regular chapattis.