Tofu Aloo Paratha With Chutney

To make the green chutney, take a blender and add 1/8 cup chopped coriander leaves,1/4 tbsp peanuts 1/4 tsp chopped green chilli, 1/8 tbsp lemon juice, 1/8 tsp salt, water and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.

For the filling take a mixing bowl add 2.5 tbsp boiled and mashed potato, 20gm grated tofu, 1/4 tsp salt, 1/8 tsp chopped green chilli, 1/8 tsp hing, 1/8 tsp dry mango powder and mix well. Keep aside.

To make the dough take a fresh mixing bowl add 3.5 tbsp whole wheat flour, 1 tsp oil, 1/8 tsp salt and mix well. Adding a little water knead it into a soft dough and keep aside.

Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

Take the filling mixture and put it in the centre. Cover from all sides make it into a square shape, flatten it using a rolling pin.

Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1/2 tsp oil on the paratha.

Allowing it to cook, make sure both sides are browned well.

Serve hot with green chutney.