Sunday, February 22, 2015

Pasanda Tofu Curry / Broccoli Parathas

You can put broccoli in bread?? Count me in.

Also, the filling was so good that I just ate some of it on its own while I was making the parathas.

I had these with a curry recipe from Vegan Richa (oh man am I excited for her cookbook to come out!) that featured tofu in a spicy tomato gravy (here's another one, also good).

Broccoli Paratha recipe
(from rak's kitchen--check out their page for step-by-step photos)

1 c wheat flour
1 tsp cayenne
1 TB oil (+ as needed)
salt to taste
1 1/2 c broccoli, grated
1 onion, chopped
2 tsp ginger minced
3/4 tsp cayenne
1/2 tsp garam masala
pinch turmeric
salt to taste
2 tsp oil
1 tsp cumin seed

1. Prepare dough with approx. 1/2 cup water (plus or minus as needed) using the first table ingredients. Keep aside while you prepare stuffing and make equal sized balls out of it at the time of rolling.
2. Wash and tap the excess water from broccoli. You can either grate or run it in a food processor. I actually just chopped the heck out of it.
3. Heat oil in large skillet and add cumin; cook a minute or two. Add ginger and onion, fry till onion turns transparent. Add grated broccoli and mix for a minute. Add turmeric, salt, red chilli and garam masala powder. Mix and cook covered for 2 minutes in medium flame. Once done, transfer to a bowl. Spread the dough ball into thick circle as shown in the picture and stuff with 3 tblsp of the prepared broccoli.
4. Pinch the dough towards centre to close and make a pocket. Dust generously and start rolling our into thick parathas. Reverse the paratha while rolling in between and dust with flour if needed. Heat large frying pan until hot and cook the rolled out paratha both sides in medium flame.


Tofu Pasanda Curry
(from vegan richa)

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