Tofu Palak Parantha

About Tofu Palak Parantha

Ingredients

• Tofu, crumbled 1 cup
• Spinach (palak), finely chopped 1 cup
• Whole wheat flour 1½ cups
• Green chilli, chopped 1
• Ginger, grated 1 tsp
• Coriander powder 1 tsp
• Roasted cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Dried fenugreek leaves powder 1 tsp
• Yogurt ¼ cup
• Salt to taste
• Oil 1 tbsp + to cook
• Butter ton serve

How to Make Tofu Palak Parantha (Stepwise Photos)

Method

1. Put the spinach in a mixing bowl, add whole wheat flour, tofu, green chilli, ginger, coriander powder, cumin seeds, red chilli powder, dried fenugreek leaves, yogurt, salt and a little water and knead into stiff dough.
2. Add 1 tbsp oil and knead again. Cover with a damp cloth and let the dough rest for 30 minutes.
3. Heat a non-stick pan.
4. Divide the dough into equal portions and shape them into balls. Dust a little flour on the worktop, and roll out each ball into a square shaped parantha.
5. Keep the paranthas in the hot pan, one at a time, and cook for 1 minute. Flip, drizzle a little oil and flip again. Cook, turning sides till both sides evenly golden. Transfer onto a serving platter.
6. Make more paranthas with the remaining dough in the same way. Keep a blob of butter over the paranthas and serve them hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps