Skip to content

Foodomania

Simple, Delicious & Ethnically Diverse Recipes

Menu
  • Home
  • About
  • All Recipes
  • Indian Recipes
  • Quick Bites
  • Video
  • Contact
Menu
Beetroot Tofu Paratha Recipe by Foodomania

Beetroot Tofu Paratha

Posted on February 23, 2023March 23, 2023 by Foodomania

Increase the protein content and make your flatbreads look pretty with this pink Beetroot Tofu Paratha recipe.

I invented this Beetroot Tofu Paratha recipe purely out of a need to use up my old tofu, which was dangerously close to going bad in a week. I love tofu, and I often add it to my veggie stir-fries to increase my protein intake. However, sometimes, I’m either not in the mood to eat a stir-fry or a tofu curry, or the tofu is just too watery (and I have no patience to press it). In these cases, I just look to crushing the tofu into crumbles or a paste and using it up in a recipe that’ll mask the texture.

And my go-to dishes include Tofu Tikki (also known as patty or croquette) or Tofu Veggie dumplings. On this day though, I neither had veggies to make the dumpling filling nor did I have cornflour or breadcrumbs to make the patties. And so I decided to simply crush it and add it to my paratha dough, wondering if it would make my paratha rolling experience easier or more difficult. While making the dough, I also chanced upon a can of beets that I wanted to use up, so threw those into a blender and added that puree to the dough.

Beetroot Tofu Paratha Recipe by Foodomania

To my pleasant surprise, the dough came together beautifully, and it was a breeze rolling the parathas in my favorite triangle shape. Now I don’t want you to take this recipe as a rule but use this as a guide to experiment with your roti and paratha recipes by adding vegetable purees or crushed tofu or paneer to the dough.

While I didn’t flavor the dough with any other spices or aromatics, you can absolutely add some chilies, grated ginger or garlic or other spice powders and masalas. Generally, when I have a veggie side dish to go with my parathas, I keep them fairly bland. And when I only have a chutney, sauce or pickle to go with it, I then add spices & aromatics to the paratha dough.

Here’s the recipe video on how to make the beetroot tofu paratha –

Beetroot Tofu Paratha Recipe by Foodomania

Beetroot Tofu Paratha

Foodomania
Make this high-protein beetroot tofu paratha with only a few ingredients. These vegan parathas turn out soft, flaky and crispy.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Resting Time for the Dough 30 mins
Course Breads, Main Course
Cuisine Indian, North-Indian
Servings 4 medium-sized Parathas

Ingredients
  

  • 1/4 cup chopped Beetroot (raw or canned)
  • 2 Tbsp Water, to blend the beetroots in
  • 1/4 block Tofu (30-40 grams)
  • 1 cup Whole-wheat flour (or refined flour)
  • 1/4 tsp Salt
  • 1/2 tsp crushed Carom Seeds (ajwain)
  • Water, to make a dough (can vary)
  • Cooking Oil

Instructions
 

The Dough

  • Add beetroot to a blender along with a couple tablespoons of water. Blend to a smooth puree. Alternatively, you can also grate the beetroot and add that to the dough.
  • In a mixing bowl, add flour, salt, crushed carom seeds and mix well.
  • Add the beetroot puree and crushed tofu. Mix well with the flour.
  • The amoun of water needed will depend on how wet or firm your tofu is, so add 1-2 spoons of water at a time.
  • Knead to a soft dough. Add to a bowl. Brush with some oil. Cover and let the dough rest for at least 30 minutes (or upto 2 hours).

Making the Beetroot Tofu Paratha

  • Divide the dough into equal portions, roll into neat balls. Keep them covered and work one at a time.
  • You can make this liek a usual round roti.
    OR – roll into a circle, fold in half (to a semi circle), then fold that into half to form a triangle. Now roll this triangle to thin it out.
  • Add to a pan or tawa, cook on medium heat with a little oil. Press down and cook until the paratha is cooked and you see golden spots on the surface.
  • Serve them hot with any pickle, condiment or curry you prefer.
  • If you make them ahead of time, place in a casserole dish or an airtight container. Cover them with a clean kitchen cloth to keep them soft.

Video

Keyword beetroot recipes, beetroot tofu paratha, high-protein vegan recipes, tofu paratha recipe

If you liked this recipe, make sure to check out some other flatbreads –

Sattu Paratha – a healthy flatbread stuffed with ground chana
Sattu Paratha is a Bihari delicacy made with wheat flour and stuffed with a delicious and spicy filling of the sattu flour: a healthy flour blend primarily made with roasted kala chana (black chickpeas).
Check out this recipe
Sattu Paratha Recipe.- Sattoo ke Parathe by Foodomania
Puran Poli
Puran Poli, also known as Holige or Bobbatlu is a stuffed sweet flatbread made with channa dal, jaggery, cardamoms and flour.
Check out this recipe
Puran Poli Recipe - How to make Holige by Foodomania
Afghan Bolani
Bolani, also called Periki, is a stuffed flatbread from Afghanistan, with a thin crust, and filled with a bunch of different ingredients. Most common stuffing includes potatoes, green onion & cilantro!
Check out this recipe
Afghani Bolani Recipe | How to make Bolani bread from Afghanistan | Foodomania

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi everyone! Foodomania is undergoing a complete rehaul of its design and content. We're in the process of migrating recipes into another platform, and during this time, you may not find any/all recipes you're looking for. If you find a recipe on our social media platform but not on the website, please reach out to us via our contact page, and we'll send you the printable recipe asap! Apologies for the inconvenience! :)

Write to us at kr (at) foodomania (dot) com. Or send us a message through the contact page.

  • https://www.instagram.com/foodomania/
  • https://www.youtube.com/@Foodomania/
  • https://www.facebook.com/foodomania04
  • https://www.tiktok.com/@foodomania?lang=en
  • https://www.pinterest.com/foodomania/
  • Twitter

Advanced Recipes All Veggies Beginner Recipes black salt (kala namak) bread coconut Coriander Seeds (Dhania) Cumin Seeds (Jeera) dates (khajur) dried red chilies elaichi (cardamom) fennel seeds (saunf) Fresh Cilantro or Coriander Leaves (dhania) Garlic ghee ginger gluten-free flours glutinous rice flour Green Leafy Vegetables Intermediate Recipes jaggery (gud / vellam) lentils & beans nut flours Onion & Shallots paneer paneer & tofu Peas (Matar) poppy seeds potato protein powder refined flour / maida rice Sesame Oil (Til Oil) sugar Tamarind (Imli / Puli) tofu tomato Under 10 min Under 20 min Under 30 min under 60 min vegan recipes wheat Whole spices Yeast

  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • March 2018
  • August 2015
  • March 2013
  • September 2012
  • August 2012
© 2023 Foodomania | Powered by Superbs Personal Blog theme