By: Dr.Sirisha Potluri:
This is fun recipe for kids and whole family!
Ingredients
• Ingredients for dough
• 2 cups sprouted Whole Wheat Flour and little bit extra flour for kneading. ( can use gluten free flour too)
• 1/4th teaspoon Salt
• 2 tablespoons flax seed powder
• 1 cup plain unsweetened soy milk ( heat in microwave for 1-2 minutes)
• Ingredients for tofu paratha stuffing
• 1 cup Tofu , crumbled
• 1 Green Bell Pepper (Capsicum) , finely chopped
• A bunch of green onions thinly diced
• 2 grated carrots
• 1 medium red onion thinly diced
• 3-4 garlic cloves thinly diced
• 1 teaspoon Cumin powder (Jeera)
• 2 Green Chillies,finely chopped
• 1 tablespoon Coriander (Dhania) Leaves , finely chopped
• 1 -2 teaspoons of raisins , 1 tabled tablespoons of coarse mixed nuts powder ( raw cashews, almonds and walnuts)
• Salt,to taste
Instructions to make dough:
1. In a large bowl add in 2 cups of sprouted whole wheat flour, 2 tablespoons of flax seed powder, 1/2 teaspoon baking powder and some salt. Use your fingers and stir in the salt and baking powder into the flour.
2. Add hot soy or any plain unsweetened plant milk and water little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
3. Next we will divide the dough into 10-12 equal portions. Cover the dough and allow the dough to rest until you the filling ready.
Instructions to prepare tofu and vegetable filling.
Dice and grate all the veggies as needed, and crumble tofu with your hands and keep them ready.
Heat a thick bottom pan and add green chili, garlic and sauté for 30 seconds and slowly add rest of the veggies and cook them for 2-3 minutes, add crumbled tofu and mix well and cook for few more minutes.
Add cumin seed powder and raisins, mixed nuts powder and mix well and off the stove. Let the mixture cool .
Making Paratha pockets :
Take each dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 8 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
Now place 1-2 tablespoons of tofu, veggie mix in the middle of the circle and fold into pockets, as shown in the pictures applying little bit of water to the edges .
Heat these pockets on a non stick pan until it is 3/4th cooked.
Now bake or air fry these pockets and serve them warm!
For baking -15-20 minutes at 375 F and air fry – 5-8 minutes at 350F .
Left overs store well in the refrigerator for 3-4 days . They can be reheated in the air fryer or oven.
