Oven time 50-55 min
These parathas are full of nutritious goodness, with Elephant Atta Chakki Gold for fibre, vibrant and iron-rich spinach, and light, nourishing Tofu. Packed with flavour and taste, they are ideal for lunch boxes or a lazy Sunday brunch. Enjoy with pickles, chutney or just plain yoghurt.
- 3 cups Elephant Chakki Gold Atta (or Elephant Atta Wholemeal)
- 1 cup spinach, pureed or 2 cups of very finely chopped spinach
- 1 cup tofu, grated
- ½ cup yoghurt
- 1 teaspoon kasuri methi, slightly roasted and crushed
- 2 tablespoons coriander leaves, finely chopped
- 2 tablespoons dill leaves, finely chopped
- ½ teaspoon red chili powder
- 1 teaspoon green chili, finely crushed or chopped (can be adjusted as per the spiciness required)
- 1 teaspoon cumin seeds, roasted
- 1 teaspoon ajwain, (carom seeds)
- ½ teaspoon chaat masala powder
- ½ teaspoon garam masala powder
- 1 teaspoon lemon juice
- 2 tablespoon + for frying, oil/ghee (clarified butter)
- Salt and pepper to taste
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01 In a large bowl, add Elephant Chakki Gold atta with all the ingredients plus 2 tablespoons of ghee/oil.
02 Mix all the ingredients well and start gathering them to form a dough. If mixture turns out to be little dry or stiff, you may add some water. Do not add too much water at a time. Knead it into a soft and smooth dough, cover it with damp cloth and keep it aside to rest for 20 mins.
03 After resting it for 20 minutes, divide the dough into 12 equal sized balls.
04 Take one ball, dust it with some flour and roll it out into a disc of preferred thickness and size.
05 Place the rolled out paratha onto hot griddle and allow it to cook until light brown spots appear.
06 Flip and cook the other side as well.
07 Now brush the paratha with oil/ghee on both the sides and fry until proper brown spots appear uniformly throughout and they are cooked well.
08 Serve hot with any curry or pickle and curd on the side.