BM #69 Week 1 Day 3 -
I have previously tried Tofu Paratha with potaotes and mixed vegetables. This time I added Oat Flour to the mix and let go of the vegetables.
Though the texture of these parathas was different, we loved the spiciness in them and had a filling dinner. We had these parathas with the Broccoli-Cauliflower Kurma.
Recipe Source here
Wheat Flour 3/4 cup
*Oat Flour 1/2 cup
Ajwain / Vaamu 1 tsp
Salt as needed
Green Chilies coarsely crushed as needed
Tofu 1/2 cup
Oil to shallow fry the parathas
*I pulsed the Rolled Oats into a fine powder
Method Of Preparation -
In a blender, pulse the tofu and mix in ajwain, salt and green chili and set aside.
In a mixing bowl, add the flours and mix well.
Add the pulsed tofu mixture into the flour and knead into a soft dough. Cover and set aside for a few minutes.
Heat the griddle/tawa.
Pinch the dough into 5 equal parts and roll each of them into a thin circle (roti).
Gently place the dough circle on the hot griddle.
After bubbles appear, flip it, spray oil/ghee and after a few seconds, flip it and spray oil/ghee until both sides are uniformly cooked.
Cover in a paper lined box and continue with the rest of the dough.
Serve it with spiced yogurt or any other accompaniment of your choice. I served it Broccoli-Cauliflower Kurma.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69.
Preparation Time 25 minutes