Whole Wheat Spinach And Tofu Paratha RecipeIn association with Vivatta (ChakkiAtta)
Whole Wheat Spinach And Tofu Paratha Recipe is a wholesome stuffed paratha that can be made for breakfast or lunch/dinner. It is simple, packed with proteins from the tofu as well as spinach and also packs well into a lunch box for school-going children. Stuffing parathas with a variety of healthy and delicious fillings is an excellent way to get added nutrients into the diet. Making parathas from Whole Wheat Chakki Atta (Vivatta), is an added bonus. You can serve Whole Wheat Spinach And Tofu Paratha along with a bowl of yogurt and pickle for breakfast, or pack it into your lunch box or even serve it for a weeknight dinner.
Have you tried your hand at making these recipes with Whole Wheat Chakki Atta (Vivatta)
- 3-1/2 cups Vivatta Chakki Whole Wheat Flour
- 1-1/2 cups Spinach Leaves (Palak) , pureed
- 200 grams Tofu , grated
- 1/2 cup Curd (Dahi / Yogurt)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 3 tablespoons Dill leaves , finely chopped
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Cumin powder (Jeera) , (roast & ground)
- 1 teaspoon Green chilli paste
- 1 teaspoon Ajwain (Carom seeds)
- 3 tablespoon Sesame seeds (Til seeds)
- 1/2 teaspoon Garam masala powder
- 1/2 Lemon , juiced
- Cooking oil , to smear
- Salt , to taste
How to make Whole Wheat Spinach And Tofu Paratha Recipe
To begin making the Whole Wheat Spinach And Tofu Paratha Recipe, first combine the flour with the oil/ghee and all the other ingredients mentioned, in a big mixing bowl.
Start kneading the dough, by adding a little water (if required) and working the dough until it comes together into a soft, pliable dough. Cover the dough with a damp cloth and keep it aside for 15 mins.
After 15 mins, divide the dough into 14 to 15 equal sized balls, depending on the size of the paratha you prefer to make.
Take one ball, dust it with flour and roll it out into a disc of preferred thickness and size that you like the parathas to be.
Place the rolled out paratha onto hot griddle and allow it to cook until light brown spots appear on the underside and bubbles appear on top.
Brush with oil/ghee and flip and cook the other side as well.
Now brush the other side with oil/ghee and flip again, to ensure that both sides are uniformly browned.
Repeat with remaining portions of dough and serve hot along with a bowl of yogurt and pickle for breakfast, or pack it into your lunch box or even serve it for a weeknight dinner.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.