Tofu Paratha
Whole wheat flatbreads stuffed with a lightly spiced tofu filling, then cooked on a hot tawa until golden. This homestyle paratha is filling, flavorful, and pairs well with yogurt, pickle, or chai.
For 4 servings
- knead · ~20 min
Knead the dough.
1.Add whole wheat flour and half of the salt to a mixing bowl.2.Pour in 1 tsp oil and rub it lightly into the flour.3.Add water little by little and knead to a soft, smooth dough.4.Cover and let the dough rest for 15 minutes.TIPA soft dough makes stuffed parathas easier to roll without tearing. - mix · ~5 min
Make the tofu filling.
1.Add crumbled tofu, onion, green chili, ginger, and coriander leaves to a bowl.2.Add cumin powder, garam masala, red chili powder, amchur, and the remaining salt.3.Mix well and press lightly with your fingers so the filling holds together.TIPIf the tofu feels watery, squeeze out extra moisture first so the filling stays dry. - assemble · ~10 min
Stuff and shape the parathas.
1.Divide the dough into 4 equal balls and divide the filling into 4 portions.2.Roll one dough ball into a small disc and place one portion of filling in the center.3.Bring the edges together, pinch to seal, and flatten gently.4.Dust with a little flour and roll carefully into a medium paratha.TIPRoll gently from the center outward to keep the filling evenly spread. - fry · ~20 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.2.Cook until small bubbles appear, then flip.3.Drizzle a little oil around the edges and on top, then flip again.4.Cook both sides until golden brown spots appear and the paratha is cooked through.5.Repeat with the remaining parathas.TIPKeep the heat at medium so the bread cooks through before the outside gets too dark. - serve
Serve the tofu parathas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze or pat the tofu dry before crumbling so the filling stays fluffy and does not make the paratha soggy.
- 2Let the dough rest the full 15 minutes; relaxed gluten makes stuffed parathas easier to seal and roll thin.
- 3Finely chop the onion, chili, and coriander so sharp bits do not poke through the dough while rolling.
- 4If the filling feels loose, press it together in your palm before stuffing so it spreads evenly inside.
- 5Cook on medium heat only; high heat will brown the outside before the wheat dough cooks through.
- 6Stack cooked parathas in a cloth-lined container to keep them soft instead of drying out on a plate.
- 7For make-ahead prep, mix the filling just before shaping or squeeze the onions lightly so they do not release extra water.
Adapt it for your goals.
Vegan
This recipe is already vegan if cooked with oil; serve with pickle or vegan curd instead of dairy yogurt.
jainJain
Skip onion and ginger, then add extra coriander, green chili, and a little more cumin for a Jain-friendly stuffing.
high proteinHigh-protein
Increase the tofu filling slightly and use less dough per paratha for a more protein-forward breakfast or lunch.
low oilLow-oil
Dry-roast the parathas first, then brush very lightly with oil at the end for a lighter everyday version.
Why this is on our healthy list.
Plant Protein from Tofu
Firm tofu adds satisfying plant-based protein, making these parathas more filling than plain flatbread.
Whole Grain Goodness
Whole wheat flour brings bran and germ, adding fiber and a steadier, more hearty texture to the meal.
Herbs and Aromatics
Coriander, ginger, chili, and spices add flavor depth without needing heavy sauces or rich stuffing ingredients.
Frequently asked questions
Usually the dough is too stiff or the filling is too wet. Rest the dough well, squeeze the tofu dry, and roll gently with light dusting flour.
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