We are always looking for new creative ways to cook for our family and friends. Paranthas is a no-fail recipe that's loved by everyone and today's recipe is all about how to make everyone happy. But don't mistake today's parantha for a regular parantha. It's a family size parantha! Of course, you can follow the same recipe to make regular size parantha, but once in a while we all can be adventurous. Atleast, I did! Flipping the parantha was a heart racing, adrenaline pumping experience, but it was such a great experience.
Why tofu parantha? Tofu is quickly becoming popular and has made a special place for itself on menus at restaurants and cafes. One can find a variety of recipes made with tofu from finger fries to vegan shwarma, and even cakes. And why not? There are numerous benefits of consuming tofu including that it's a rich source of protein and is naturally gluten-free.
Whether you decide to make family size parantha or not, making the regular parantha is a must. The creamy and soft tofu layered in between the slow fried paranthas will leave you wanting more. You will thank me ;)
Don't forget to pair it with vegan butter and curd. After all, a parantha experience is incomplete without these two essentials.
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Ingredients
500-750 gram atta/whole wheat flour
500 gram tofu
1 cup chopped onions
1/2 cup grated ginger
1 cup fresh chopped coriander
1/2 cup finely chopped green chillies
Salt to taste
1-2 tbsp garam masala
2 tbsp whole cumin seeds
1 tbsp pomegranate seeds
Red chilli powder to taste
Mustard oil to fry
Recipe
Mix all the ingredients, spices and tofu.
Flatten the kneaded whole wheat flour and roll it with using a rolling pin or with help of palms.
Take some tofu mixture and place it in the center.
Gather the ends of the dough and flatten it gently using a rolling pin.
Heat a skillet on medium-high heat and oil it lightly.
Transfer the parantha onto the skillet.
Cook parantha on both sides.
That's all! Didn't I tell you it was easy peasy to make tofu parantha?
Serve it with vegan butter and curd. Spice it up with fresh mint chutney.
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30 апр 2022
