Beetroot Tofu Stuffed Paratha
Beetroot Tofu Stuffed Paratha is a healthy and tasty dish that is ideal for weight loss. This recipe is vegan and made with wheat flour, making it a low-calorie and fiber-rich option. The stuffing is made with beetroot and tofu, which are both low in calories and high in nutrients. However, people with soy allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
133 kcal
Protein
7 g
Carbs
21 g
Fat
2 g
Fiber
4 g
Ingredients
Wheat flour, atta
0.5 cup (120g)
Common salt
0.5 tsp (2.5g)
Plain Water
1 small cup (100g)
Beetroot
0.5 cup, grated (50g)
Grated Ginger
1 tsp (3g)
Chopped Green Chilli
1 tsp (2g)
Cumin Powder
0.5 tsp (1g)
Tofu (Pro Plant)
0.5 cup, crumbled (80g)
Instructions
Cooking Steps
In a mixing bowl, take whole wheat flour. Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
In another mixing bowl, combine the grated beetroot, crumbled tofu, grated ginger, green chili, cumin powder, and salt. Mix well.
Divide the dough into small portions and roll them into balls. Flatten each ball with a rolling pin to form a small disc.
Place a spoonful of the beetroot-tofu stuffing in the center of the disc. Fold the edges of the disc to cover the stuffing and form a ball. Flatten the ball again with the rolling pin to form a paratha.
Heat a non-stick tawa or griddle over medium heat. Place the paratha on the tawa and cook for 2-3 minutes on each side until golden brown.
Serve hot.
Note- you can opt to glaze the Parantha with little amount of ghee .