BROCCOLI TOFU PARATHA

Paratha is a popular Indian flatbread that originated in the Indian subcontinent. Parathas can also be prepared with various stuffings.
Tofu is a plant-based protein source prepared by curdling soy milk and pressing it to form a solid white block.
Broccoli is a dark green vegetable with a large flower head from the cabbage family. It is a rich source of vitamin C and K and has several minerals.
I combined these two healthy ingredients to prepare a delicious stuffing for parathas.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 persons

Ingredients:
For Dough:

• 2 cups wheat flour
• 2 tablespoons oil
• Salt to taste
  For Stuffing:
• 1 medium-sized broccoli
• 1 cup grated tofu
• 2 finely chopped onions
• 1 tablespoon finely chopped ginger
• 1 teaspoon roasted cumin powder
• 1 teaspoon dry mango powder
• 1 tablespoon oil
• Salt to taste
  Other Ingredients:
• Ghee for cooking paratha
• Dry flour for rolling paratha

Method:

1. Add salt and oil to wheat flour and knead a medium-hard dough using water.
2. Heat oil in a pan and sauté onions. Add ginger and sauté.
3. Wash broccoli properly, pat dry, and chop finely in a chopper. Add it to the pan and sauté for 2-3 minutes.
4. Add salt, cumin powder, and dry mango powder, and mix well.
5. Add tofu, mix, and turn off the flame. The stuffing is ready.
6. Divide the dough into equal parts. Take one, roll it slightly, and add a spoonful of stuffing in the center. Gather the sides, seal it properly, and roll it again using dry flour if needed.
7. Heat a skillet and cook the paratha from both sides with ghee.
8. Serve hot.