| Mint-Spinach-Tofu Parathas |
| By : Amarjeet Kaur ( Posted on :02 Feb, 2007 ) | Total Views : 522 | Previous | Next |
Making time: 30 minutes
Makes: 4 parathas
Shelflife: best fresh
Ingredients
• 2 cups - wholewheat flour
• 1/2 cup - soft paneer or tofu grated
• 1 cup - spinach leaves finely chopped
• 1 to 2 stalks - mint leaves finely chopped
• 1 - green chilly, finely chopped
• salt to taste
Directions
1. Save 1 tbsp. dry flour, sieve remaining into plate.
2. Add 1/2 tsp. salt, knead into soft pliable dough, with water.
3. Mix tofu or paneer, spinach, mint, chilli, salt to taste.
4. Divide dough into 4 parts, shape ball of one.
5. Sprinkle saved flour over filling mixture, toss lightly.
6. Flatten, roll into 4 inch thick round.
7. Place 1/4th mixture in centre of round.
8. Collect edges evenly to bring up and seal.
9. Press back into thick round pattie.
10. Dust with dry dough, roll into 6” thick round.
11. Roast on both sides on heated skillet, till golden and crisp.
12. Press down with a roti presser or back of katori, for crisper paratha.
13. Repeat for all parathas.
14. Serve hot with green allpurpose chutney or sauce.
