A power-packed parantha that is absolutely vegan and loaded with the goodness of tofu.
VEGAN PARANTHA
Ingredients
200 grams tofu
1½ cups whole wheat flour + for dusting
1 tsp dried fenugreek leaves (kasuri methi)
Salt to taste
4-5 tsps oil + for drizzling
1 medium onion, finely chopped
1-2 green chillies, chopped
½ tsp red chilli powder
½ tsp coriander powder
½ tsp cumin powder
¼ tsp garam masala powder
½ tsp sugar
2 tbsps chopped fresh coriander leaves
½ lemon
Pickle to serve
Method
1. To make the dough, take whole wheat flour in a large bowl. Add dried fenugreek leaves, salt, 2-3 tsps oil and ½ cup water and mix well. Knead to a soft dough, cover and set aside for 10 minutes.
2. Meanwhile, to make the stuffing, heat remaining oil in a non-stick pan.
3. Add onion and green chillies and sauté till translucent.
4. Add salt, red chilli powder, coriander powder, cumin powder, garam masala powder and sugar and mix well. Take the pan off the heat and transfer the mixture into a bowl. Set aside to cool completely.
5. Grate tofu directly into the onion mixture, add coriander leaves and squeeze the juice of lemon into it and mix well.
6. To make the parantha, dust some flour on the worktop and take a portion of the dough and roll it into a small disc. Stuff it with a generous portion of the tofu mixture and bring the sides to the centre and press to seal.
7. Dust the worktop with a little flour and roll the stuffed dough into a disc.
8. Heat a non-stick tawa. Place the disc on it and cook for 1-2 minutes. Flip and drizzle a little oil. Cook the other side for 1-2 minutes as well. Flip again and drizzle some oil and cook for 1 minute.
9. Halve the parantha and serve hot with pickle.
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20 авг 2024
