Ingredients

1 recipe Soya Based Basic Dough To be mixed into a stuffing 1/2 cup boiled and grated potatoes 3/4 cup chopped fenugreek (methi) leaves 3/4 cup crumbled tofu (bean curd/ soya paneer) 1/2 tsp turmeric powder (haldi) 2 tsp dried mango powder (amchur) 1 tsp finely chopped green chillies salt to taste Other ingredients whole wheat flour (gehun ka atta) for rolling soya oil for cooking Method 1. Divide the stuffing into 6 equal portions and keep aside. 2. Divide the dough into 6 equal portions and roll out one portion of dough into a 75 mm. (3") diameter circle using a little flour for rolling. 3. Place one portion of the stuffing in the centre and fold the edges of the dough over the stuffing. 4. Pinch the edges together to seal the stuffing and remove the excess dough. 5. Flatten the dough and roll out again into a 125 mm. (5") diameter circle. 6. Cook the paratha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown. 7. Repeat with the remaining dough and stuffing to make 5 more parathas. 8. Serve hot.