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.