Tofu Paratha
Give your parathas a twist of vegan stuffing. Try this paratha recipe stuffed with tofu and served with a pickle. This recipe is easy and quick to make. Add butter over the Tofu Parantha to make it tastier.
Chef Ranveer brar`s tofu Paratha recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-12 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

  • For Salad :{1 tbsp oregano
  • 1 tbsp soya sauce
  • 1 to 2 tbsp dill leaves
  • 1 to 2 tbsp mint leaves
  • 1 tbsp olive oil
  • Black pepper
  • Salt
  • 5 to 6 lettuce leaves
  • 3 to 4 tomatoes
  • ½ cup green & red bell pepper
  • 2 to 3 onions
  • 4 to 5 black olives
  • 4 to 5 cherry tomatoes
  • 1 cucumber
  • For Idli :{4 idlis
  • Oil
  • 2 tsp red chilli powder
  • Salt
  • 2½ tbsp curd
  • Feta cheese}

HOW TO PREPARE TOFU PARATHA

  1. 1

    For the dough: In a mixing bowl add wheat flour, oil, salt and water.
  2. 2

    Mix it well and make a dough.
  3. 3

    Allow the dough to rest for 5 to 7 minutes.
  4. 4

    For the filling: In a mixing bowl, add grated bean curd, chopped black olives, chopped coriander leaves, green chillies, cumin powder, salt and raw mango powder.
  5. 5

    Mix them well.
  6. 6

    Then, take small portion from the dough and make dough balls.
  7. 7

    Roll them into a paratha.
  8. 8

    Place the filling at the centre of the paratha and fold it into half.
  9. 9

    Cut the edges of the paratha with the help of a cutter.
  10. 10

    Heat oil in a pan and place the paratha over it.
  11. 11

    Cook the paratha on both the sides until they turn golden brown.
  12. 12

    For the achaar: In a small bowl, add shallots, bean curd, pickle and chopped coriander leaves.
  13. 13

    Mix it well.
  14. 14

    Serve this with the prepared tofu paratha and garnish it with spring onions.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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