For the dough: In a mixing bowl add wheat flour, oil, salt and water. Mix it well and make a dough. Allow the dough to rest for 5 to 7 minutes. 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. Mix them well. Then, take small portion from the dough and make dough balls. Roll them into a paratha. Place the filling at the centre of the paratha and fold it into half. Cut the edges of the paratha with the help of a cutter. Heat oil in a pan and place the paratha over it. Cook the paratha on both the sides until they turn golden brown. For the achaar: In a small bowl, add shallots, bean curd, pickle and chopped coriander leaves. Mix it well. Serve this with the prepared tofu paratha and garnish it with spring onions.