Beet Root Paratha + Tofu Bhurji

Beet Root Paratha + Tofu Bhurji

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Anamika Gupta
Anamika Gupta
620
Calories
Kcal
32
Protein
gm
20
Fat
gm
78
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:30

Protein packed Sunday brunch plate . Adjust quantity of ingredients as per your macros

Ingredients

  • listcheckTofu - 100g
  • listcheckMultigrain flour - 125 g
  • listcheckOil/ghee - 10g
  • listcheckOnion -50 g
  • listcheckGreen Peas - 20g
  • listcheckGreen chilli - 1
  • listcheckSalt to taste
  • listcheckCarom seeds - 1/4 tsp
  • listcheckCumin seeds - 1tsp
  • listcheckTurmeric powder - 1/4 tsp
  • listcheckCoriander powder - 1/2 tsp
  • listcheckGaram masala - 1/4 tsp
  • listcheckBeet root purée to knead the above dough
  • listcheckAsafoetida- 2 pinch
  • Method

  • Step-1
    Knead dough with puréed beet root, Carom seeds, pinch of asafoetida and salt . Let it rest
  • Step-2
    In pan heat 3 gm of ghee/ oil and cumin seeds and asafoetida to it. After 20-30 sec add onion to it. Let it cook for a 40-60 sec and add all the spices to it.
  • Step-3
    Add crumbled tofu and peas to it. Let it cook for 1-2 min. Add salt and again cook it for 50-60 sec
  • Step-4
    Make fulka/ Parathas of that dough and serve hot with tofu bhurji
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