Tofu and Spinach Paratha

Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. One day while chatting with my friend she mentioned that her mother-in-law tried to make tofu Paratha and it tasted quite good. Instantly I thought I should try it out. So I started looking for the recipe and came across to this one which I modified a little, and my family loved it. Visually appealing and amazingly tasty, these parathas look very good thanks to the green hue imparted by the spinach, which is rich in vitamins and minerals. Spinach also provides you with powerful antioxidant protection. The paratha's came out soft and had a different texture compared with regular parathas. One of my favorite recipe, which I recommend most.


This recipe will make 14-15 Parathas

Ingredients:

• 1 1/2 cup of wheat flour
• 1 block of super soft tofu
• 2 cups of finely chopped spinach
• 1/2 cup of finely chopped cilantro
• Salt to taste
• 1 tsp of  jeera powder
• 1 tsp of red chilli powder
• 1 tsp of tumeric powder
• 2-3 tbsp of ginger, green chilli & garlic paste
• 1 1/2 tbsp oil

Method:

1. Drain all the excess water from the tofu and place it aside.
2. Make a dough using all the ingredients & tofu - since tofu has a lot of water in it you don't need extra water to make the dough.  Set the dough aside for 15 minutes.
3. The dough will come out soft and sticky, so you can use oil on your hands and extra flour to dust the rolling pin and to avoid from it sticking to the rolling stone and pin.
4. When ready to make the parathas, divide the dough into small golf ball sized balls. Roll one into a thin paratha. Meanwhile heat a griddle to a medium high. Cook the paratha until brown spots appear on both sides using very little oil.  
5. While one paratha cooks, roll out the next one.
6. Serve with yogurt or raita or Desi Chai.