Monday, June 21, 2010

Tri-color Paratha stuffed with Spinach and Tofu scramble

I thought a little color would spice up my Monday...Just felt like leaving the tortilla bag alone in my fridge and do something different! Easy to make and very healthy!

The Dough:

  • 3 cup whole-wheat flour
  • 1/2 cup carrot puree
  • 1/2 cup spinach puree
  • 1/2 cup beet root puree
  • 1.5 teaspoon of salt

    The Filling:
  • 1cup chopped spinach
  • 1 cup scrambled tofu
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon garam masala (or any spice of your choice)
  • 1teaspoon salt

    Also needed:
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook


1. You can make the above-mentioned puree by blending ½ cup each of cooked carrot, spinach, beetroot with a few spoons of water. A blender will speed up the process.
2. Use a paper towel to absorb excess moisture from the tofu, by lightly pressing on it.

Making the colored dough

  1. Mix 1 cup of flour, 1/5 teaspoon salt and carrot puree together to make a soft dough.
  2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
  3. Divide the dough into two portions and form 2 balls. Set the dough aside and cover with a damp cloth. Let it rest for about 15 min.
  4. Repeat the same steps 2 more times, replacing the carrot puree with spinach puree for making the green dough, and the beet root puree for making the red dough.

Making the Filling

  1. Heat 2-3 tablespoons of oil in a saucepan.
  2. Add the mustard seeds and the cumin seeds. After the seeds splatter, add the tofu. Stir fry until the tofu is dry and crumbly.
  3. Stir-fry the mass, until most water from the spinach has evaporated. Add the garam masala (or the spice of your choice) and cook for another minute or so, on low heat. Add the salt. The spinach and tofu mix should still be moist and pliable.
  4. Add the spinach.
  5. Set aside the mix to cool off.

Making of paratha

  1. Take one color dough ball at a time and roll into a circular shape, about 4 inches in diameter. Divide the spinach and tofu mixture into 6 equal parts.Place one portion of the stuffing mixture in the center.
  2. Bring the paratha dough edges to the center, pleating them like for a dumpling. Twist the top and press it down with your palm. Roll again to form a ball shaped dough, liberally dusting with flour. Sometimes the stuffing might squeeze out a bit, that's fine, dust with more flour and roll.
  3. Repeat the same with the rest of the colored balls.Rest the dumpling for a couple of minutes before rolling. Turn each stuffed ball with the sealed side down and roll the paratha on a lightly floured surface. Keep turning the paratha on both sides while rolling. The finished size should be about 7 inches.
  4. Heat a heavy bottom skillet with a few drops of oil.
  5. Place the paratha in the skillet. Paratha will bubble in few places.
  6. Turn the paratha over.
  7. After a few moments pour 1 teaspoon of oil over paratha and spread the oil on the topside.
  8. Flip the paratha and lightly press the puffed areas with a spatula.
  9. Flip again and press with the spatula making sure the paratha is cooked on both sides.
  10. Serve hot with your favourite side dish or just enjoy them plain. Paratha makes a satisfying dish on its own.

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