Amazing way to add extra proteins into you diet. The pickle masala gives it a wonderful kick and great flavor and these Parathas don’t need any kind of accompaniment with it – just roll and go. We are constantly asked about parathas and rotis to make for lunch boxes and tiffins for school and lunch that will stay soft for a long time, well, here is the perfect answer. We thank Archana for sharing this great recipe with us. Enjoy!
Prep Time:45 minutes
Cook Time:20 minutes
Serves:10-12 parathas (approximately)
Silken Tofu – 7 oz (200g)
Green Chilies – to taste, finely chopped
Salt – 1/4 – 1/2 tsp (to taste)
Cumin Powder – 1/2 tsp
Asafoetida (Hing) – pinch
Red Chili Powder – to taste
Cilantro/Coriander leaves – 1/4 cup, chopped
Mango Pickle Masala – to taste
Oil – 1 Tbsp
Chapati Flour – 1 1/2 cups (250g)
Oil – for pan frying
1. Drain the liquid from the Tofu and put in a bowl.
2. Mash well with hands.
3. Add in Green Chillies, Red Chili Powder, Asafoetida, Cumin Powder, Salt, Pickle Masala, Oil, Cilantro.
4. Mix well.
5. Add in Chapati Flour, little at a time and make a nice soft dough.
6. Smear a couple of drops of Oil on the dough and allow it to rest for 30 minutes.
7. Heat a tawa on medium heat.
8. Make portions of the dough and roll out the parathas.
9. Place the paratha on the hot tawa and allow it to cook till you see bubbles form.
10. Smear a little Oil and flip.
11. Press gently and let the paratha puff up.
12. Smear a little Oil on this side as well.
13. Flip the paratha again and allow it to cook all the way through.
14. It is ready to eat, serve immediately or store in an insulated container.
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0 thoughts on “Tofu Paratha”
Hi Hetal and Anuja,
I just can’t thank you both enough for these great recipes. As a full time working Mommy of a darling two year old pickiest eater – your recipes have really ‘revolutionized’ my cooking. They are simple, delightfully delicious and nutritious.
All your recipes are super hits in my household and I so look forward to cooking now. Even my little one loves them – esp tofu paranthas. Thank you!!!!
Thanks for the feedback Anvita! We’re always so happy to hear that moms are able to get their kiddos to eat nutritious foods :).
Hi ,heal I try make tofu Partha and it’s easy and yammy .
Glad you enjoyed the tofu parathas. Thanks for the feedback.
Hi, I have always tried to sneak in tofu as a part of my family diet due to its protein content but in vain. This recipe was a hit and no one found out that I used tofu to make the chapatis.. :-)).. In fact, even after I told them so, they didn’t mind having more.. so it is definetly a keeper.. Thanks Anuja/Hetal for this wonderful recipe..
Thanks for the feedback Priya! We also love that the tofu is “invisible” in this recipe. 🙂
Can we make the tofu masala and proceed like any other paratha, i.e putting the stuffing between 2 individual roti’s and rolling out like how we do for aloo/dal paratha etc??
If you usually make the parathas that way (2 individual rotis…), we guess it will work. We usually make a pocket and stuff the mixture in that and then roll it out.
We have not tried the stuff way that you mentioned but if you do try it – let us know how it works out.
Can we use firm tofu (from Costco) and also can we skip pickle masala? Plz respond.
It is best to use Silken Tofu as it is easier to work with in this application. You can use Firm Tofu – you may have to work the tofu a little more to make it into a smooth paste.
hi hetal n anuja,
actually i had already tried this recipe on my own as a variation to spinach paratha once.(before having a look at this recipe) didnt know at tht time tht it can also be called tofu paratha 🙂
my version is jus a bit different.
instead of mashing the tofu i grated it coz when mashed it lets go off liquid and we need more flour to knead it and at last only the dough can be tasted n not tofu. so i grated it. and also added finely chopped spinach. it tasted so very gud. i used as less flour as possible for kneading. and by the way all other ingredients were as same as i added in my parathas except the pickle masala. but we had the parathas with mango pickle itself so…i didnt miss it.
lots of love 🙂
have a nice day!
Thant sounds delish 🙂 and Great Minds Think Alike 😉
thank you for all the information that you provide..
my question is .. is there a reason for a difference in teh cooking styles for the tofu and paneer paratha.. esentially there are pretty much the same product??
Tofu and Paneer are two totally different products.
Tofu is a soy bean curd, a vegetable, vegan product. Paneer is a dairy product. Needless to say, the textures and the flavors are different as well. The only similarity they have is in the look – they are both white in color and a lot if times seen cubed in dishes.
Hope that solves some of the mystery 🙂
Dear sisters,i’m a keralite living in abudhabi.i saw ur tofu stir fry recipe nd liked it very much . i bought one tofu packet but i didnt checked its firmness.it ws silky tofu,when i tried to make stir fry it got scranbled.And i was searching recipes with soft tofu.today i tried this recipe and it ws awesome…my husband nd me really enjoyed today’s dinner.we had it with Gutti vankaya kura(stuffed eggplant curry)from Sailu’s kitchen(www.sailusfood.com).Really its a memorable dinner!!!!Thank you soooo much.
Dear Hetal and Anuja
What is the side dish that you had kept along with this parathas? And also pl. tell us what would be the best accompaniments for all recipes that you post. I don’t know whether you realize this or not, You really are doing the great service to all of us. Bless you and pl.keep up this great work.
Will try this recipe in the weekend once I know what goes well with this.
We have shown a Bell Pepper subzi in the picture but you can use this paratha as you would a regular paratha or roti. You really cannot taste the tofu so it tastes more like a masala roti.
I tried this recipe and it worked great,I also added spinach and bajra flour..Thanx ..
Can I use regular tofu instead of silken tofu for this recipe?
Regular tofu will not work as the texture is too crumbly. Silken or soft tofu, when mashed, almost turns liquidy so that the flour is easy to incorporate.
Hi Hetal & Anuja,
Thank you for this tasty “TOFU PARATHA” recipe. I add 1tsp. kasoori Mathi and its works and turn out really yummmmy. Thanks again.
HI. Hetal & Anuja.
Since monday I am not able to see any of the recipe videos on the site . I can see the videos whjen i go thru youtube but not on ur website. Can u suggest me that needs to be done at my end. Thanks.
nice recipe,looks yummy and by the way your recipes are so unique.keep up your good work
You have two options. You can get the masala from a pickle jar you have at home or from the Indian grocery store (ex: Mango Pickle) or there is also a dry “Pickle Masala” available at the Indian grocery store that is used for making homemade pickles. Either one will work perfectly.
Hi Hetal and Anuja,
Just a small doubt. May I know what is a Pickle Masala? And where do I get them ? Thanks in advance
The one we use in the video is called a “Lazy Susan” and is available in Bed, Bath & Beyond.
Is it made out of marble?
Hi Anuja, Hetal.
Can you tell me where i can get the Chapathi stone you are using here in US?
Check http://www.amazon.com for a Marble Lazy Susan in the query. There are plenty of choices out there. A granite trivet also would do the trick.
this recipes turns out better with flavoured tofu. The ones which you get in trader joes.
i also did’nt get the update today
Thank you for this winderful reciepe.
You both look very dull in this video. 🙁 Wats wrong ? Pl dont ignore this comment.
also, i have subsribed to ur website long back and i was getting ur updates regularly. But, today morning i didnt get the update for this reciepe.
🙁 So, i came here to chk out whether u have uploaded something today or not !
Your sincere Follower
Hi Anuja & Hetal,
I have tried most of your recipes everything turned out good but only your Chicken Biryani recipe didn’t turn out good is it possible for you to put one more recipe for Chicken Biryani.