How to make Tofu Parantha

Sanjeev Kapoor

This recipe is contributed by Member meera iyer.

Main Ingredients : Whole wheat flour (atta) , Tofu (टोफू)

Cuisine : Indian

Course : Breads

For more recipes related to Tofu Parantha checkout Puri, Aloo Parantha. You can also find more Breads recipes like Chocolate Croissants- Sk Khazana Crisp Puris Papad Ke Paranthe Ajwain Parantha

Tofu Parantha

Tofu Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tofu Parantha Recipe

  • Whole wheat flour (atta) 2 cups

  • Tofu crumbled 200 grams

  • Salt to taste

  • Oil to shallow fry

  • Fresh coriander leaves chopped 1 small bunch

  • Cumin powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon


Step 1

To make the dough take atta, one tablespoon oil, salt and water to make a soft dough. Cover and set it aside for fifteen minutes. Divide the dough into eight equal balls.

Step 2

Heat one tablespoon oil in a non-stick pan. Add tofu, cumin powder, red chilli powder and salt and mix well. Add coriander leaves and mix well.

Step 3

Remove and set aside to cool. Divide into eight equal portionsRoll out each portion of the dough into a small puri, place one portion of tofu stuffing in the center, gather in the edges and roll out into a ball.

Step 4

Further roll into a parantha. Similarly make the remaining paranthas. Heat a non-stick tawa. Place a parantha on it and roast for half a minute. Flip and put some oil on the upper side.

Step 5

Flip again and put some oil on the other side too. Continue to roast till both the sides are evenly lightly browned. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.