Comfort Meets Global Flavours With This High-Protein
Teriyaki Tofu Paratha
Recipe
40 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Veg + Dairy
Diet
Mealtime with more protein doesn't mean you have to settle for meals that aren't fun or indulgent, and as evidence, here’s the high-protein teriyaki tofu paratha. This recipe is one of many to showcase how traditional comfort dishes can take on a whole new spin with the introduction of tasty fusion cuisine that encourages healthy eating.
With the infusion of the delicious umami flavour of teriyaki-marinated tofu, made with the many different tastes of Aashirvaad's high-fibre multigrain flour, this paratha will satisfy everyone. The wholesome grains include wheat, soya, chickpea, oats, maize, and psyllium husk, to name a few. This atta is high in dietary fibre and designed to promote healthy digestion. When mixed with water, all the ingredients create a soft, pliable dough and provide nutritional value to the finished product.
This stuffed protein paratha is rich in protein, full of delicious aromas, and has just the right amount of sweetness and savoury flavour to go perfectly with breakfast or brunch on days when you want something filling but balanced. The result is a soft interior layer and crispy outer layer, making it extremely fulfilling. This fusion meal combines the Indian cooking technique with the flavours of Eastern Asia and is an example of how global influences have come together.
In a large bowl, combine Aashirvaad High Fibre Atta with Multigrains and salt. Gradually incorporate milk or water into the mixture, kneading until a smooth, soft dough is formed. Due to Aashirvaad High Fibre Atta’s absorption of water, the dough forms quickly without becoming too sticky. Once kneaded, cover the dough and let it rest for 15 to 20 minutes.
Description - Step 2
Cook the teriyaki tofu filling
On the stovetop, heat oil in a pan over medium heat. Once hot, add the chopped garlic and grated ginger; stir-fry until fragrant. Next, add the chopped onion and bell pepper and sauté for approximately 3 to 4 minutes, or until softened. Finally, stir in the crumbled tofu, teriyaki sauce, black pepper, chilli flakes, and salt; continue cooking until well combined, lightly browned, and most of the liquid has evaporated. Remove the pan from the heat and allow the filling to cool completely.
Description - Step 3
Assemble the parathas
After resting the dough, divide it into equal pieces. Roll out two pieces of dough into separate circular shapes (roti). Place an equal amount of the tofu filling on one of the rotis, add some chopped spring onions on top, and cover with the second roti. Gently press down on the sides of the rotis to seal and then roll into medium-thick parathas; be careful not to tear the edges while rolling.
Description - Step 4
Cook the parathas
To cook the stuffed paratha, preheat a tawa over medium heat until hot. Place the stuffed paratha on the hot tawa and let it cook for a few minutes until you see bubbles on the surface; then flip and drizzle some ghee over both sides of the paratha, and continue cooking until beautifully browned. Do the same for any remaining stuffed parathas.
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Indian
Easy
Main Course
