Tofu Paratha Recipe – Easy Wheat Flour Flatbread with Soya Paneer

Last Updated on 2 months by Neha Deshmukh

Tofu Paratha Recipe – Easy Wheat Flour Flatbread with Soya Paneer

Hey everyone! If you’re looking for a delicious and slightly different take on the classic paratha, you have to try these Tofu Parathas. I stumbled upon this recipe a while back when I was trying to sneak a little extra protein into my family’s meals, and it’s been a hit ever since. They’re surprisingly easy to make, and the tofu adds a lovely texture and subtle flavour. Let’s get cooking!

Why You’ll Love This Recipe

These Tofu Parathas are a fantastic way to enjoy a comforting Indian flatbread with a healthy twist. They’re packed with protein thanks to the tofu, making them a satisfying and filling meal. Plus, they’re super versatile – perfect for breakfast, lunch, or dinner! Honestly, who doesn’t love a good paratha?

Ingredients

Here’s what you’ll need to whip up these tasty parathas:

• 1 cup Wheat flour (Atta)
• 50 gms Tofu (Soya paneer), grated
• 1 Green chilly, finely chopped
• ½ tsp Red chilly powder
• 1 inch Ginger, grated
• 1 Onion, finely chopped or grated
• ½ tsp Garam masala powder
• Few Coriander leaves or Curry leaves, finely chopped
• As needed Salt
• As needed Water
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little tips can make all the difference.

Wheat Flour (Atta) – Types and Uses

I usually use whole wheat flour (atta) for these parathas, as it gives them a lovely rustic flavour and texture. You can find different types of atta – some are finer than others. Feel free to experiment to see what you prefer!

Tofu (Soya Paneer) – Choosing the Right Texture

Firm or extra-firm tofu works best here. You want it to hold its shape when grated. Make sure to squeeze out any excess water from the tofu before grating it – this will prevent the dough from becoming too sticky.

Regional Variations in Spice Levels

Indian cuisine is all about spice, but feel free to adjust the amount of green chilli and red chilli powder to your liking. Some regions prefer a milder flavour, while others like to turn up the heat!

The Role of Garam Masala

Garam masala is a blend of warming spices that adds a wonderful depth of flavour. You can find pre-made garam masala in most Indian grocery stores, or you can make your own if you’re feeling ambitious.

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

First, in a large mixing bowl, combine the wheat flour, grated tofu, chopped green chilli, red chilli powder, grated ginger, chopped onion, garam masala powder, coriander leaves, salt, and oil.

Now, gradually add water, a little at a time, and start mixing everything together. You want to form a soft, pliable dough – not too sticky, not too dry. It takes a bit of practice, but you’ll get the hang of it!

Once the dough is ready, divide it into equal-sized balls. I usually make about 3-4 parathas with this recipe.

Next, roll each ball into a flat, round paratha using a rolling pin and a little dry flour to prevent sticking. Don’t worry if they’re not perfect circles – rustic is charming!

Heat a dosa tawa or skillet over medium heat. Place the rolled paratha on the hot tawa and cook until golden brown spots appear on both sides, flipping occasionally. You can add a little oil if you like, but it’s not essential.

Finally, serve the hot tofu parathas with your favourite pickle and raita for a complete meal.

Expert Tips

Here are a few tips to help you make the perfect Tofu Parathas:

Kneading the Dough for Soft Parathas

Kneading the dough well is key to soft parathas. Knead for at least 5-7 minutes until the dough is smooth and elastic.

Achieving the Perfect Paratha Thickness

Aim for a thickness of about 2-3mm. Too thick, and they won’t cook through properly. Too thin, and they’ll become crispy.

Cooking Parathas to Golden Perfection

Keep the heat at medium. If it’s too high, the parathas will burn before they cook through.

Variations

Want to switch things up? Here are a few ideas:

Vegan Tofu Paratha

This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Tofu Paratha (Using Alternative Flours)

For a gluten-free version, you can use a gluten-free flour blend instead of wheat flour. Jowar flour (sorghum flour) or bajra flour (pearl millet flour) work particularly well.

Spice Level Adjustments – Mild, Medium, Hot

Adjust the amount of green chilli and red chilli powder to suit your taste. For a milder flavour, omit the green chilli altogether. For a spicier kick, add a pinch of cayenne pepper.

Festival Adaptations – Navratri or Fasting-Friendly Version

During Navratri or fasting periods, you can skip the onion and garlic to make this recipe suitable for vrat (fasting) diets.

Serving Suggestions

These Tofu Parathas are delicious on their own, but they’re even better with some accompaniments. I love serving them with:

• Raita: A cooling yogurt dip.
• Pickle: Mango pickle or lime pickle are classic choices.
• Chutney: Mint chutney or coriander chutney add a fresh flavour.
• Dal: A simple lentil soup.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

What type of tofu works best for parathas?

Firm or extra-firm tofu is ideal. It holds its shape well when grated and doesn’t make the dough too wet.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours.

How can I prevent the parathas from becoming hard?

Kneading the dough well and not overcooking the parathas are key. Also, adding a little oil while cooking can help keep them soft.

What is the best oil to use for cooking parathas?

Any neutral-flavoured oil will work, such as vegetable oil, canola oil, or sunflower oil. Ghee (clarified butter) adds a lovely flavour, but it’s not essential.

Can I freeze leftover parathas?

Yes, you can! Wrap each paratha individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat them directly from frozen on a tawa or in a microwave.

Enjoy making these Tofu Parathas! I hope they become a regular feature in your kitchen, just like they have in mine. Happy cooking!