You are here: Home > Cuisine > Indian Veg Recipes > North Indian Vegetarian Food > Tofu and Spinach Parathas Tofu and Spinach Parathas by Tarla Dalal Visually appealing and amazingly tasty, these Parathas look very good thanks to the green hue imparted by the spinach purée. There are different varieties and brands of tofu available, both Indian and international. Indian tofu is softer in texture and less expensive than the international ones. You could use whichever is easily available, that will not change the 'effect' of the dish! 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How to make Tofu and Spinach Parathas Tags North Indian Vegetarian FoodPunjabi roti recipes | Punjabi parathas Parathas for breakfast | Thepla for Breakfast |Stuffed Vegetarina ParathasSoya Rotis, Soya ParathasIndian TawaTava Preparation Time: 20 Minutes Cooking Time: 25 Minutes Total Time: 0 mins 6Makes 6 parathas Show me for parathas Ingredients For the dough1/2 cup whole wheat flour (gehun ka atta)1/2 cup plain flour (maida)1/4 cup soya flour salt to taste1/3 cup spinach (palak) purée, refer handy tip1/2 tsp soya oil for kneadingTo be mixed into a stuffing3/4 cup crumbled tofu (bean curd/ soya paneer)3/4 cup grated cauliflower1/4 cup grated carrot1 1/2 tsp finely chopped green chillies1/4 cup chopped coriander (dhania) salt to tasteOther ingredients whole wheat flour (gehun ka atta) for rolling soya oil for cooking Method Main ProcedureFor the doughFor the doughCombine the wheat flour, plain flour, soya flour and salt together in a bowl and mix well.Add the spinach purée and knead into a smooth dough adding water as required (You will require approx. 3 tablespoons of water for kneading). Keep aside for 10 minutes under a wet muslin cloth.How to proceedHow to proceedDivide the stuffing into 6 equal portions and roll out one portion of dough into a 75 mm. (3") diameter circle using a little flour for rolling. Place one portion of the stuffing in the centre and fold the edges of the dough over the stuffing. Pinch the edges together to seal the stuffing and remove the excess dough. Flatten the dough and roll out again into a square of 100 mm. (4").Cook the paratha on a non-stick tava (griddle) over a medium flame using soya oil till both sides are golden brown.Repeat with the remaining dough and stuffing to make 5 more parathas.Serve hot. Nutrient values (Abbrv) per parathaEnergy118 calProtein6.1 gCarbohydrates19.3 gFiber4.4 gFat2 gCholesterol0 mgSodium18.7 mgClick here to view calories for Tofu and Spinach Parathas