Beetroot Tofu Paratha
Make this high-protein beetroot tofu paratha with only a few ingredients. These vegan parathas turn out soft, flaky and crispy.
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.