I had bookmarked this recipe from Aipi’s USMasala a long time back. I usually make parathas with tofu, and I have posted my Lauki Tofu Paratha recipe here. I was looking for a variation to this recipe and when I saw Aipi’s recipe, it was full of so many healthy and tasty ingredients, that I just had to give it a try, and I absolutely loved it.
I followed Aipi’s recipe, but varied the proportions a little bit because I was making double her recipe and to suit my taste. Thanks Aipi for a wonderful recipe.
3 cups Whole wheat flour/atta
1 cup besan/garbanzo bean flour
1 block of silken tofu
2 tbsp white sesame seeds
1/2 cup kasoori methi(dried fenugreek leaves)
1 tsp ginger garlic paste
1 tsp cumin powder
1/4 cup yogurt
1/2 tsp coriander powder
1/2 tsp chilli powder(optional)
1/2 tsp ajwain
1 tsp turmeric powder
1/2 tsp asafoetida
salt to taste
1 tbsp olive oil
I made the dough using the food processor and it was a breeze. If making by hand, please follow Aipi’s recipe here. Drain and place the tofu along with the ginger garlic paste, yogurt, cumin powder, coriander powder, chilli powder, turmeric powder, asafoetida and salt in the bowl of the food processor. Pulse to combine. Slowly add the atta and the garbanzo flour, process until mealy and add in the sesame seeds, kasoori methi and ajwain seeds. Pulse a couple of times to incorporate. Dump the contents in a bowl, sprinkle with water if needed and knead to a smooth dough. ( I didn’t need to use any water as the moisture from the tofu was enough to make the dough.) Smear with the tbsp of olive oil. Cover and let this rest for about 20 minutes.
When ready to make the theplas, divide the dough into small golf sized balls. Roll it into thin parathas. Meanwhile heat a griddle to a medium high. Cook the theplas until brown spots appear on both sides. Stack in foil or an airtight container. Serve with yogurt or raitha.
Verdict: A protein packed easy dinner. This is the perfect recipe to try if someone is picky and doesn’t want to eat tofu. Even my toddler son loved this. The aroma of methi fills the kitchen as you make these theplas, that just make these out of this world. I loved how tender the theplas were from the addition of the tofu and the crunch added by the sesame seeds.
Sending these to ‘Bookmarked recipes – every tuesday event – volume 36’ and to ‘Only Fusion’ recipes, a series by Pari hosted at ‘Now Serving’.Pin It