Whole Wheat Spinach And Tofu Paratha Recipe
A diabetic friendly North Indian Recipes recipe with -1/2 whole wheat flour, -/2 spinach leaves (palak) - pureed, tofu - grated. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Whole Wheat Spinach And Tofu Paratha Recipe, first combine the flour with the oil/ghee and all the other ingredients mentioned, in a big mixing bowl
-1/2 whole wheat flour(3 cups)-/2 spinach leaves (palak) - pureed(1 cups)tofu - grated(200 grams) - 2
Start kneading the dough, by adding a little water (if required) and working the dough until it comes together into a soft, pliable dough
- 3
Cover the dough with a damp cloth and keep it aside for 15 mins
- 4
After 15 mins, divide the dough into 14 to 15 equal sized balls, depending on the size of the paratha you prefer to make
- 5
Take one ball, dust it with flour and roll it out into a disc of preferred thickness and size that you like the parathas to be
-1/2 whole wheat flour(3 cups) - 6
Place the rolled out paratha onto hot griddle and allow it to cook until light brown spots appear on the underside and bubbles appear on top
- 7
Brush with oil/ghee and flip and cook the other side as well
- 8
Now brush the other side with oil/ghee and flip again, to ensure that both sides are uniformly browned
- 9
Repeat with remaining portions of dough and serve hot along with a bowl of yogurt and pickle for breakfast, or pack it into your lunch box or even serve it for a weeknight dinner
Rate this recipe
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Whole Wheat Spinach And Tofu Paratha Recipe
A diabetic friendly North Indian Recipes recipe with -1/2 whole wheat flour, -/2 spinach leaves (palak) - pureed, tofu - grated. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
To begin making the Whole Wheat Spinach And Tofu Paratha Recipe, first combine the flour with the oil/ghee and all the other ingredients mentioned, in a big mixing bowl
-1/2 whole wheat flour(3 cups)-/2 spinach leaves (palak) - pureed(1 cups)tofu - grated(200 grams) - 2
Start kneading the dough, by adding a little water (if required) and working the dough until it comes together into a soft, pliable dough
- 3
Cover the dough with a damp cloth and keep it aside for 15 mins
- 4
After 15 mins, divide the dough into 14 to 15 equal sized balls, depending on the size of the paratha you prefer to make
- 5
Take one ball, dust it with flour and roll it out into a disc of preferred thickness and size that you like the parathas to be
-1/2 whole wheat flour(3 cups) - 6
Place the rolled out paratha onto hot griddle and allow it to cook until light brown spots appear on the underside and bubbles appear on top
- 7
Brush with oil/ghee and flip and cook the other side as well
- 8
Now brush the other side with oil/ghee and flip again, to ensure that both sides are uniformly browned
- 9
Repeat with remaining portions of dough and serve hot along with a bowl of yogurt and pickle for breakfast, or pack it into your lunch box or even serve it for a weeknight dinner
Rate this recipe
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