Whole Wheat Spinach And Tofu Paratha Recipe Made Simple

To begin making the Whole Wheat Spinach And Tofu Paratha preparation guide, first combine the ground mix with the fat/ghee and all the other elements mentioned, in a big mixing dish.Start kneading the flour base, by adding a little aqua (if required) and working the flour base until it comes together into a soft, pliable flour base.

wrap the flour base with a damp cloth and keep it aside for 15 mins.After 15 mins, divide the flour base into 14 to 15 equal sized balls, depending on the size of the paratha you prefer to make.Take one ball, dust it with ground mix and roll it out into a disc of preferred thickness and size that you like the parathas to be.Place the rolled out paratha onto scalding griddle and allow it to dehydrated-fry until light brown spots appear on the underside and bubbles appear on top.Brush with fat/ghee and flip and dehydrated-fry the other side as well.Now brush the other side with fat/ghee and flip again, to ensure that both sides are uniformly browned.Repeat with remaining portions of flour base and present scalding along with a dish of yogurt and pickle for breakfast, or pack it into your lunch box or even present it for a weeknight dinner.