CARROT TOFU PARATHA

Tofu is a food which is prepared by curdling soy milk and pressing it to form a solid white block. It is also known as Bean Curd in English, originated in China and has been consumed from over 2000 years. Tofu is rich source of protein and minerals like calcium and iron. Tofu is one of the plant based protein source and is often used as a meat substitute.
Carrots are very healthy and nutritious root vegetable. Although there is about 88% water in carrot but it contains several vitamins and minerals. They are extremely low in fat and protein. Carrots are rich source of vitamin A in the form of beta carotene.
Today I have prepared a stuffed paratha which are loaded with goodness of carrots and tofu, basic spices enhances the taste of the paratha. Though it is just a paratha but because of its stuffing, they are filling and satisfying and can be consumed with any meal along with curd/raita.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:
For dough:
2 cup wheat flour
2 tbsp oil
Salt to taste
For stuffing:
6 carrots (peeled and grated)
100 grams tofu (grated)
3 potatoes (boiled and mashed)
1 tbsp green chilli paste
1 tsp chaat masala
1 tsp aamchur powder
1 tsp garam masala
Salt to taste
1 tbsp oil
Ghee for cooking paratha

Method:

1. Add oil and salt in flour and knead medium hard dough with water. Divide dough into equal lemon size balls. Keep aside.
2. For stuffing heat one tbsp oil and add grated carrot and sauté, also add green chilli paste. Cook until the carrot is cooked and becomes soft. Then turn of the heat.
3. Now in a bowl, add tofu, mashed potatoes, cooked carrot and all spices and mix it well. Our stuffing is ready.
4. Now take one dough ball and roll it a little, add a spoonful of stuffing and close and seal it to form a ball. Now roll it with light hand.
5. Heat skillet and cook paratha from both sides without adding ghee.
6. Then cook paratha with ghee from both sides.
7. Serve hot.