2 cups durum atta flour (can substitute whole-wheat flour)
1 tbsp oil
1 tsp salt
For the tofu stuffing:
1 block firm or extra-firm tofu, finely crumbled and drained thoroughly (make sure you remove every drop of liquid you possibly can or it will be hard to roll the parathas)
½ onion, minced
1-inch knob of ginger, grated
½ tsp chili powder
2 tbsp coriander leaves, chopped
½ tsp turmeric (optional)
Using water, knead the paratha ingredients into a smooth dough with hands or in a food processor/stand mixer. Set aside.
Mix the stuffing ingredients together.
Divide the dough into lemon-sized balls.
Divide each ball into two pieces, then roll each piece into a disc about 4 inches wide. Flour the surface and the rolling pin so the dough does not stick.
Spread about 2 tbsp of the stuffing on one disc, leaving a 1-cm edge around the circumference.
Moisten the edge with water and place another disc on it, pressing the sides together to seal them.
Roll out into a paratha about 8 inches in diameter, turning it several times so it doesn't stick. (Don't panic if the paratha tears. Just patch it with your fingers, sprinkle some flour on it, and keep rolling).
Heat a griddle. Brush lightly with oil and when hot but not smoking, place the paratha in it. Turn when small bubbles start to form. Cook on both sides until golden brown, brushing lightly with a little oil.
Serve piping hot with mint chutney or simply with some spicy Indian pickle.
Recipe by Holy Cow! at http://holycowvegan.net/2007/12/falling-in-love-with-tofu-paratha.html