Tofu Aloo Paratha

For the filling, in a bowl, add 2.5 tbsp boiled and mashed potato, 3 tbsp grated tofu, 1/8 tsp salt, 1/8 tsp chopped green chilli, 1/8 tsp hing, 1/8 tsp dry mango powder. Mix everything well and keep aside.

Next, knead a semisoft dough with 3.5 tbsp wheat flour, 1/2 tsp oil, 1/8 tsp salt, and water as needed in a bowl. Cover and set aside.

Divide the dough into equalsized balls, flatten it, and roll it into a round paratha.

Place a spoonful of the tofu filling in the center. Seal the edges and roll again.

Heat a nonstick tawa, place the paratha, cook with 1 tsp ghee.

Cook the paratha on both sides until golden brown.

Serve hot.