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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