Aloo Methi Tofu Paratha Recipe

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt (namak) to taste
• 1 cup boiled and boiled and mashed potatoes
• 1 cup finely chopped fenugreek leaves (methi) leaves
• 1/2 cup grated tofu (bean curd/ soya paneer)
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 2 tsp ginger-green chilli paste
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp dhaniya powder (coriander powder)
• 1 tsp chaat masala
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 4 tsp oil for cooking
• fresh dahi (curd)
• null null

Steps

1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds.
4. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside.
6. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
7. Divide the dough into 4 equal portions and keep aside.
8. To make aloo methi tofu parathas, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
9. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
10. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
11. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides.
12. Repeat steps 1 to 4 to make 3 more parathas.
13. Serve aloo methi tofu parathas hot with fresh curds or pickle.