May 6, 2009

Tofu-Spinach Paratha..


I am of this habit that if I make something, I do it so much that people around me have to tell me to give them a break from it and try something different. Same works with me for cooking sites too. Once I was in Showmethecurry.com, I got looking at their videos and saw many which looked very good to me and worth trying. The first one I made was the Ice-cream and now its these Tofu-Parathas.

I have taken the idea from the site, but followed by own recipe and added ingredients which I thought would be suited for us. The most interesting thing which drew me to this recipe was the use of Pickle Masala, and I knew I had to try it. Apart from being very fragrant, the masala lends great taste. These parathas work really great and are very filling and healthy too.

You can see the original recipe at Showmethecurry.com.

Ingredients

Wheat Flour - 1 cup
Bajra flour - 1/2 cup (optional)
Tofu - 7 oz.
Spinach, finely chopped, fresh or frozen - 1 cup packed.
Jeera/Cumin powder - 1 tsp
Pickle Masala - 1 tsp or more per taste
Green chillies, finely chopped - 1 or more per taste.
Salt - to taste
Oil

Method

- Thaw the spinach if frozen, microwave it for 2 minutes. If using fresh spinach, chop it very fine and microwave it for 2 minutes. When cool to handle, ring out all the water and reserve the water. You can use the same water to bind the dough.
- Empty the liquid from the tofu pack. In a wide mixing bowl, mash the tofu completely with your hands. To it add the spinach, cumin powder, pickle masala, green chillies and salt and mix evenly.
- Next add both the flours and mix evenly and add water little at a time and bind to form a dough. Cover and keep aside for about 30 mins.
- Make little balls of the dough and roll out like you would rotis (not too thin).
- On a hot tawa, fry them on both sides with little oil.
- Serve hot, with a side of your choice or some chutney or yogurt. Mine is served with ridgegourd peels chutney.
Notes :

- By pickle masala, its meant the gravy clinging to the pieces in the jar. I used the Aamla/Gooseberry pickle masala from the readymade pickle jar.
- Be careful while adding the salt as the pickle masala already is salty.
- Bajra flour is just optional. Can either do without it and just add the wheat flour or use a combination of other flours.
- The original recipe mentions Silken Tofu, but I used firm tofu and it worked extremely well, and mashed easily with least effort.
- I have used frozen spinach, but its optional. Skip it or use any other greens.


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18 Comments:

Asha said...

Packs a punch, doesn't it? All those flavors and pickle masala, slurp! Good looking parathas! :)

Ramya Vijaykumar said...

Tofu and spinach healthy healthy and healthy with parathas mmm that sounds really great... Parathas are looking great and has a nice color...

Priya said...

Delicious and healthy combo to make out parathas..prefect for everyone!

Superchef said...

yummy looking parathas and adding pickle masala is such a great idea especially when you love your parathas nice n spicy!!

Vani said...

nice way to incorporate protein and veggies :)

Cham said...

Is that a spicy way to indulge this rotis! Good one :)

Prathibha said...

loved the addition of pickle masala in this..healthy recipe..I too hv some Tofu parathas in my draft...

Shama Nagarajan said...

lovely yummy chutney

Shama Nagarajan said...

sorry...to comment on ur chutney...i made it here........tofu+spinach...a different combo...paratha's are yummy

Meera said...

Bookmarked! will surely try it. Looks so interesting.

Suparna said...

Hi Maya,
Same pinch what a coincidence :) gosh! actually Haav sudai hae doni recipe palilele, I was thrilled with the pickle masala thingie :) told my hubby abt it ....he didn't like the idea :( so made it plain and simple with tofu and blah blah. Mango ice cream korka monu recipe boron davarlele, god! didn't know that 'coincidence' can get this close dearie :) I've made a series of parathas which I'll be posting soon. Your tofu spinach paratha looks cool!
Enjoy!
TC

Happy cook said...

This is a real healthy and delicious parathas.

Aparna said...

Quite unusual, but the ingredients in it sound like the parathas were very good.

Purnima said...

Baddachi..attanchi try korka monu dista..collage of stepwise pic too good! Kholu add korchey ya baddachi novel idea! (Maya, kedanai takka meet ani ek tsp nonchya kholu ghaalnu peevunu paley..my finding when i was young and cdnt drink bland taak ..i used to sneak the kholu served from my meal and mix n drink..wow..just yummy ..I hv to blog over it! :D) I will get back with feedback on this paratha! Absolutely rocking!

Asha said...

Maya, have a great time in India. When I come back, I have 2 weeks here again, then we will be off to Hawaii for Summer vacation. I will see you in August then. Trisha is moving out on Aug 20th, so I will be off blogging until then as well. Hugs , enjoy there on Sunday!:)

anudivya said...

Nice and healthy, but always am in awe when I see perfectly round parathas, do you roll them out that way or do you cut them out that way. Either way, looks neat. I get the world map when I make my rotis and parathas.

Vanamala said...

wow sounds good..lovely parathas

A_and_N said...

i bookmarked it as soon as i read the word tofu :)