Delicious Tofu Paratha, made by encasing a flavorful mix of tofu and chickpea flour in whole wheat. Chickpea flour adds more protein and fiber to an already healthy dish.
Tofu is awesome, especially when it's crispy and spicy, like in this air fryer tofu or tandoori tofu. But one more way I love to eat it is stuffed in the folds of a flaky paratha.
I've made some modifications to an earlier version of this paratha recipe on the blog, following some reader concerns. The issue some voiced is that the stuffing would tend to squeeze out of the parathas while rolling them, because of the moisture in the tofu.
To deal with that problem, I now bake the tofu first, which removes most of the moisture and adds more flavor. It adds one more step to the process, but it's an easy one, because all you do is slice the tofu and throw it in the oven. I usually do that the night before I make the parathas, to make the process easier the next day. I also add to the tofu some chickpea flour, which makes the Tofu Paratha healthier and tastier.
Once you have your ingredients prepped, these parathas come together smoothly and easily. You can even make the dough and the filling beforehand and prep your parathas right before eating. Perfect for busy moms and busy everyone.
More vegan paratha recipes
- Easy Aloo Paratha
- Mushroom Paratha
- Arbi Paratha, gluten-free
- Mooli Paratha, radish-stuffed flatbread
- Khasta Paratha
- Pudina Paratha (mint paratha)
For the paratha dough
- 1 ½ cups whole wheat flour (even better if you can find durum whole wheat flour or atta flour, available online and at Indian groceries)
- ½ teaspoon ajwain seeds (carom seeds, optional)
- 1 teaspoon salt
For the tofu stuffing:
- 14 oz extra-firm tofu (Swaddle the tofu in paper towels and place in a colander with a heavy pan or weight on it, so most of the water drains out, about an hour.)
- 1-inch knob ginger (grated. Use ½ teaspoon ground ginger for even quicker prep)
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 1 tablespoon mint leaves (or 1 teaspoon dried mint)
- ½ cup chickpea flour (besan)
- Salt to taste
- Slice the tofu into six pieces. Cover a baking sheet with tin foil and arrange the slices of tofu about an inch apart. Bake in a preheated 400 degree oven for 30 minutes, flipping over once halfway. Set aside to cool.
- In a wok or a skillet, lightly roast the chickpea flour until it turns a couple of shades darker and smells fragrant. Set aside.
- Add the tofu and chickpea flour to the food processor with the remaining stuffing ingredients. Pulse until crumbly, with small bits of tofu. The stuffing mixture will look dry but should come together in a ball when shaped. Set aside.
- Knead the paratha ingredients into a smooth dough using enough water to yield a firm but pliable dough. Set aside for at least 15 minutes before making the parathas.
- Divide the dough into approximately 15 balls.
- On a lightly floured surface, roll each ball into a 3-inch disc. Place 1 heaping tablespoon of the stuffing in the center and gather up the sides, pinching off the top if you have too much excess dough.
- Roll out into a paratha about 5 inches in diameter. Flour the rolling pin and the paratha as needed.
- Heat a griddle and when hot but not smoking, place the paratha on it. Turn when small bubbles start to form. Cook on both sides until golden brown. You can make this without any added oil by using a nonstick pan or a well-seasoned cast iron pan, or spray lightly with cooking spray.
- Serve piping hot with mint chutney or spicy Indian pickle.