Tofu Aloo Paratha With Spicy Chutney For Brunch!

By Vidushi Singh 

Tofu Aloo Paratha is a protein and calorie-dense meal alternative that is prepared from the country's traditional grain, wheat, and filled with tofu and potatoes.

INGREDIENTS

4.0 Tbsp Wheat Flour 20 grams tofu 3 boiled mashed potato 1 teaspoon green Chilli 1/2 teaspoon Dry Mango Powder 1/2 teaspoon Hing 1/4 Tsp Salt 2 Tsp Oil 15 ml Water 1 tsp Chopped Coriander Leaves 1/4 Tbsp Peanuts 1/4 Tbsp Lemon Juice 1/2 tsp Green Chilli Salt to taste Water, as needed

METHOD

Start by making the filling. In a bowl  add 2.5 tbsp boiled and mashed potato, 2 tbsp grated tofu.

METHOD

Add 1/8 tsp salt, 1/8 tsp chopped green chilli, 1/8 tsp hing, 1/8 tsp dry mango powder and mix well.

METHOD

Now for the dough take a add 3 tbsp whole wheat flour, 1 tsp oil, 1/8 tsp salt and mix well. Knead know as desired.

METHOD

Now roll out balls and fill the mixture in the centre and flatten the dough round.

METHOD

Now heat a pan add butter and cook until both sides are golden brown.

METHOD

Now for the chutney add blend 1/8 cup chopped coriander leaves,1/4 tbsp peanuts 1/4 tsp chopped green chilli.

METHOD

Add 1/8 tbsp lemon juice, 1/8 tsp salt, water and blend to obtain a smooth paste.

METHOD

Your chutney is ready serve the paranthas with this green chutney and Serve hot.