Prepare to delight your taste buds with our Vegan Cabbage and Tofu Paratha recipe. These parathas aren't just delicious; they are a wholesome, allergen-free feast. Combining the goodness of shredded cabbage, finely grated tofu, and a medley of aromatic spices, all embraced within whole wheat flour, this recipe is perfect for kids' lunchboxes or a quick, healthy vegan meal.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients Vegan Cabbage and Tofu Paratha Recipe:

1. Whole Wheat flour - 2 cups
2. Cabbage - shredded - 1 cup
3. Tofu - finely grated - 1/2 cup
4. Coriander cumin powder - 1 TBSP
5. Red chili powder - 1 Tsp
6. Turmeric powder - 1 Tsp
7. Amchur powder - 1 TSP
8. Salt to taste
9. Cooking oil

Method -

1. In a pot add finely shredded cabbage , salt and turmeric. Mix well and leave the mixture for 10-15 minutes. Cabbage leaves water when salt is added to it. Hence we do not need any additional water to mix the dough.
2. After 10-15 minutes , add finely grated tofu and all the other masalas to the cabbage mixture. Mix well.
3. Now add dough little wheat flour at a time and knead into a soft dough . The tough will be loose than the usual chapati dough. At the end drizzle some oil on the dough and mix well. This makes the dough less sticky.
4. Take a small ball from the dough, around the size of a lemon. Dust the ball with some dry flour and gently roll the ball with a rolling pin.Make a paratha of medium thickness (about the same thickness as a pancake).
5. Then dry roast on a griddle/skillet/non-stick pan on medium heat.Flip and apply little oil or butter on both sides, and cook till both sides are golden brown and crisp.
6. Serve hot with butter or pickle of your choice.