Tofu paratha | Tofu Chapati | Tofu roti

Tofu paratha | tofu parantha | scrambled tofu paratha | how to make tofu paratha | vegan paratha recipe for kids | spiced tofu paratha | tofu chappathi | tofu roti | tofu chapati | tofu phulka with step-by-step pictures, and video recipe. Check out the tofu roti recipe and if you like the video pls SUBSCRIBE to my channel.

Protein-rich Paratha

tasty paratha is a popular north Indian recipe served for breakfast/ brunch/lunch/dinner. Inspired by Paneer paratha, here is tofu parantha. Instead of stuffed tofu paratha, I have added tofu to the dough, which makes the perfect beginner-friendly recipe.

Serve DHABA-STYLE PUNJABI PARATHAS

The best way to serve paratha according to me is with butter, raita varieties, and pickled onion. Tofu roti also tastes good with sweet and spicy chutney you can also serve it with butter for Restaurant-style paratha.

NO, FAIL  SOFT  tofu chappathi

I always use extra firm tofu. For the best tofu phulka always drain the water completely then prepare roti. If the water is not drained well, the dough will become soggy. If you try to squeeze tofu, water shouldn’t drip.

TIPS TO NOTE FOR PARATHA DOUGH

firstly, prepare a moist soft dough for paratha. Paratha dough should be a non-sticky, soft dough, without any cracks. Pliable soft dough makes for the best Soft paratha. Also, it is important to knead the dough well. The addition of  ghee and oil gives a lot of difference in  paratha texture so don't skip it

WHY tofu chappathi DOUGH IN A MIXIE?

To make perfect paratha we knead the dough well but mixie grinding helps for less kneading. Always it helps in the perfect distribution of tofu.

TIPS FOR MIXIE DOUGH

• Make sure you use a powerful mixie or grinder
• Crumb the tofu before adding
• Mix well and grind just 3-4 times. Over-grinding might turn tofu into a paste

RESTING THE DOUGH

Resting the dough is highly recommended for the best soft paratha. If you try to roll the paratha immediately it might stick to the roller.

SPRINKLE FLOUR AND ROLL PARATHA

Since our dough is soft and pliable sprinkle a generous amount of flour and roll paratha

OPTIMAL HEAT FOR COOKING PARATHA?

When you are cooking paratha, maintaining medium heat is the key. Add ghee on top and cook the paratha. Press it gently with a spatula often so that it is evenly cooked.

Vegan tofu paratha

I have used ghee but to make tofu paratha vegan, use vegan butter or oil.

SPICE LEVEL?

It is totally according to your tastes. You can add green chilli, coriander powder, cumin powder, gram masala, etc.

can I make stuffed tofu paratha

yes, drain the water first.  refer paneer paratha recipe and prepare it similarly 

PARATHA RECIPES

Tiffin recipes in TMF

Ingredients

1 pack tofu 397 gram

Required salt

1 cup multigrain flour

1/4 teaspoon turmeric powder

1 teaspoon dried methi leaves

1/2 teaspoon kitchen king masala

1 teaspoon Kashmiri chilli powder

1/2 teaspoon ajwain

How to make the best tofu paratha with step-by-step pictures 

• first, drain the excess water. Place a heavy object on top and rest for 15 minutes

• Roughly Crumble the tofu
• Add tofu, multigrain flour, salt, turmeric powder, Kashmiri chilli powder, and kitchen king masala; grind

• Transfer to a wide bowl

• furthermore, add carom seeds and dried methi leaves

• grease your hands with little ghee and knead well for 2 minutes

• cover with a damp cloth and rest the dough for at least 1 hour

• knead the dough once and divide the dough into equal parts
• sprinkle enough flour and roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll

• Add ghee and heat the griddle

• Dust off the excess flour from the paratha
• Place paratha and  drizzle ghee around and top

• when you see tiny bubbles on the paratha,  flip and cook another side

• Press gently and cook till they are slightly brown

• Serve paratha with raita, pickle, etc.

tofu paratha

protein rich tofu paratha

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Ingredients

• 397 grams tofu
• Required salt
• 1 cup multigrain flour
• 1/4 teaspoon turmeric powder
• 1 teaspoon dried methi leaves
• 1/2 teaspoon kitchen king masala
• 1 teaspoon Kashmiri chilli powder
• 1/2 teaspoon ajwain

Instructions

• first, drain the excess water. Place a heavy object on top and rest for 15 minutes
• Roughly Crumble the tofu
• Add tofu, multigrain flour, salt, turmeric powder, Kashmiri chilli powder, and kitchen king masala; grind
• Transfer to a wide bowl
• furthermore, add carom seeds and dried methi leaves
• grease your hands with little ghee and knead well for 2 minutes
• cover with a damp cloth and rest the dough for at least 1 hour
• knead the dough once and divide the dough into equal parts
• sprinkle enough flour and roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll
• Add ghee and heat the griddle
• Dust off the excess flour from the paratha
• Place paratha and  drizzle ghee around and top
• when you see tiny bubbles on the paratha,  flip and cook another side
• Press gently and cook till they are slightly brown
• Serve paratha with raita, pickle, etc.

Video

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Notes

1. Clean flour on the griddle with a kitchen towel before you proceed to prepare the subsequent paratha.
2. Stack the cooked parathas to keep them soft
3. Always knead a smooth and soft dough for the paratha
4. It’s very important to let the dough rest
5. Try to make thin paratha. Press and roll the paratha evenly
6. Use generous ghee while cooking paratha for the best flavor and texture
7. Wait till the chappathi pan turns hot, then cook the paratha. if the pan is not hot enough paratha might turn flaky
8. I made the paratha kids-friendly, but you can adjust the spicy according to your preference

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