Tofu Paratha with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
   • Add 1 tbsp of neutral oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Tofu Filling

   • While the dough rests, crumble the well-pressed tofu into a bowl. Ensure it's as dry as possible.
   • Heat 1 tbsp of ghee in a pan over medium heat. Add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 2-3 minutes until translucent.
   • Add the green chilies and ginger paste, and cook for another minute until the raw smell disappears.
   • Add all the spice powders: turmeric, red chili, coriander, garam masala, and amchur. Sauté for 30 seconds.
   • Add the crumbled tofu and 0.75 tsp of salt. Mix well and cook for 3-4 minutes, stirring occasionally, to cook off any remaining moisture.
   • Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
3. 3

   Stuff and Roll the Parathas

   • Knead the rested dough for another minute. Divide it into 8 equal-sized balls.
   • Take one dough ball, flatten it slightly, and dust it with dry atta.
   • Roll it into a small circle of about 3-4 inches in diameter.
   • Place 2-3 tablespoons of the cooled tofu filling in the center.
   • Bring the edges of the dough together, pleating as you go, and seal the top tightly. Remove any excess dough from the pinched seal.
   • Gently flatten the stuffed ball with your palm and dust it again with dry atta.
   • Using a rolling pin, roll it out carefully and evenly into a 6-7 inch circle. Apply light pressure to prevent the filling from tearing the dough.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat.
   • Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles on the surface.
   • Flip the paratha and cook the other side for about 30 seconds.
   • Spread about 1/2 tsp of ghee on the top surface and flip it again.
   • Now spread ghee on the other side. Press gently with a spatula to help it cook evenly.
   • Cook for 1-2 minutes, flipping a couple of times, until both sides are golden brown with some darker spots.
   • Repeat the stuffing, rolling, and cooking process for the remaining dough balls.
5. 5

   Serve

   • Serve the hot Tofu Parathas immediately with plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achaar).