Tofu Stuffed Roti

In a large bowl, take Barnyard millet flour. Add water gradually and knead the dough until it becomes smooth and pliable.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

For the filling:

In a bowl, combine the crumbled tofu, chopped onions, chopped green chilies, garam masala, and salt. Mix well.

To make the parathas:

Divide the dough into equal-sized balls.

Roll out each ball into a small circle.

Place a spoonful of the tofu filling in the center of the circle.

Bring the edges of the circle together and seal the filling inside.

Dust some flour on the stuffed ball and roll it out into a paratha.

Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook until both sides are golden brown.

Brush a small amount of oil or ghee on both sides of the paratha and cook until it is crispy.

Garnish with fresh coriander leaves and serve hot.