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Tofu Methi Paratha Recipe
North Indian RecipesBreakfastHigh Protein

Tofu Methi Paratha Recipe

A high protein North Indian Recipes recipe with -/2 whole wheat flour, bajra flour ( pearl millet), jowar flour (sorghum). Ready in 40 min, serves 6.

Curated byKavya Sharma🇮🇳

Calories
585kcal
Estimated Cost
₹275-425
Carbs73g
Protein29g
Fats20g
Servings Scaler
6

Instructions

32 steps
  1. 1

    To begin making the Tofu Methi Paratha Recipe, we will first make the dough for the parathas

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  2. 2

    In a large bowl add whole wheat flour and some salt

    -/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup)salt(1/2 teaspoon)salt - to taste
  3. 3

    Add water a little at a time and knead to make soft, pliable dough

  4. 4

    Knead dough for a couple of minutes until the dough is smooth and elastic

  5. 5

    Use the fold press and knead motion to make the dough smooth

  6. 6

    Next we will add a teaspoon of oil to coat the dough and knead little more

  7. 7

    You want a dough that will be soft smooth and not sticky

  8. 8

    Next we will divide the dough into 6 equal portions and keep aside

  9. 9

    While the dough is resting, lets prepare the filling for the parathas

  10. 10

    In a large bowl; add tofu, onion, chopped methi leaves, green chillies, cumin powder, and salt

    salt(1/2 teaspoon)tofu - crumbled(1 cup)cumin powder (jeera)(1 teaspoon)green chillies - finely chopped(2)onion - finely chopped(1)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)salt - to taste
  11. 11

    Combine all the ingredients well

  12. 12

    Divide the filling into 6 equal portions

  13. 13

    This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling

  14. 14

    Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down

    -/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup)
  15. 15

    Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface

    -/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup)
  16. 16

    Place this rolled dough to the side

  17. 17

    Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle

    -/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup)
  18. 18

    Now place a portion of the tofu methi paratha filling onto the circle and spread it evenly around

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  19. 19

    Next, take the other rolled portion of the dough and place it over the filling

  20. 20

    Press and fold the edges so that the filling does not come out while cooking the tofu methi paratha

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  21. 21

    Once sealed press down the tofu methi paratha with your palms to release any air pockets

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  22. 22

    And give it a gentle roll with the pin to even it out

  23. 23

    Proceed the same way with the remaining paratha dough and filling portions

  24. 24

    Now we will get into the final steps of cooking a tofu methi paratha, preheat a skillet on medium heat and place the filled dough

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  25. 25

    Allow it to cook on medium heat for about 30 to 45 seconds and flip over

  26. 26

    Add this stage add a teaspoon of ghee or oil and spread it around the tofu methi paratha

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  27. 27

    Flip again, so the oiled side of the tofu methi paratha can cook on the skillet

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  28. 28

    Spread a little more ghee and keep pressing the tofu methi paratha while on the skillet to cook the paratha evenly from inside out

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  29. 29

    Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly

  30. 30

    Make sure you cook on medium heat as it allows the tofu methi paratha to get a crisp on the outside and yet have soft texture

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  31. 31

    Once the tofu methi paratha is cooked transfer it to a plate and serve

    tofu - crumbled(1 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)
  32. 32

    Serve the Tofu Methi Paratha Recipe along with a Tomato Onion Cucumber Raita Recipe and Pisarna Manga Recipe for breakfast, lunch or dinner

    tofu - crumbled(1 cup)onion - finely chopped(1)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)

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