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2 cups - whole-wheat flour
1/2 cup - soft paneer or tofu grated
1 cup - spinach leaves finely chopped
1 to 2 stalks - mint leaves finely chopped
1 - green chilli, finely chopped
Salt to taste
How to Make Mint-Spinach-Tofu Parathas
Save 1 tbsp dry flour, sieve remaining into plate.
Add 1/2 tsp. salt, knead into soft pliable dough, with water.
Mix tofu or paneer, spinach, mint, chilli, salt to taste.
Divide dough into 4 parts, shape ball of one.
Sprinkle saved flour over filling mixture, toss lightly.
Flatten, roll into 4 inch thick round.
Place 1/4th mixture in centre of round.
Collect edges evenly to bring up and seal.
Press back into thick round pattie.
Dust with dry dough, roll into 6 inch thick round.
Roast on both sides on heated skillet, till golden and crisp.
Press down with a roti presser or back of katori, for crisper paratha.
Repeat for all parathas.
Serve hot with green chutney or sauce.
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