For the longest time I lived in Tokyo I was a vegetarian and I didn’t speak much Japanese so finding vegetarian food was a bit of a challenge. But the more and more I discovered Tokyo and vegetarian restaurants I realised there is a huge variety of vegetarian and vegan food and one of my find was this Goma Dofu (sesame tofu).
The first time I had it in an Onsen and it was served with freshly grated ginger and finely chopped spring onions and with side of soy sauce, the same way they serve fresh tofu. I absolutely loved the mild taste of sesame with ginger and I thought of making something fusion with it, I tried some recipes and they didn’t work as the texture is very soft and then I thought of these parathas! These parathas are incredibly soft and delicious, even on the second day.
I always served them with just a pickle or chutney and it tastes great.
Do give these parathas a try, if you can’t find Goma Dofu then replace it with tofu.
Ingredients:
- 200 g goma dofu
- 1 1/2 cups (360 g) or as needed whole wheat flour
- 1 tsp ginger and garlic paste
- 1 tsp green chilli paste
- 1 tbsp freshly chopped coriander
- 1 green chilli finely chopped
- 1/2 tsp each black pepper and red chilli powder
- 1 tsp turmeric powder
- Salt to taste
- 1/2 tsp oil for coating the dough.
- Some water if need.
- Approx. 2 tbsp oil
- Some dry flour to rolling the parathas.
Instructions:
In a mixing bowl, tip the grated goma dofu and add in all the ingredients apart from flour and oil.
Mix it well and gradually add the flour. Add water only if needed, usually dofu has a lot of water.
The 1 1/2 cups flour is just a guideline, please add more flour or water as per the consistency. The dough shouldn’t be too thick or watery. After the dough is well kneaded coat it with 1/2 tsp oil and keep it aside for 15 minutes to half an hour. It should be well rested before you roll out the parathas.
Make small equal balls of the dough and keep them aside. Heat a flat griddle or tava on the gas.
On a flat surface, dust some flour and roll out about 3 inches circle. Place the paratha on a hot griddle, let the small bubbles form, then flip it over.
Apply an even coat of oil from the back of the spoon. Wait for another 30 seconds, flip it again and apply oil to the other side.
Press the edges with a spoon or spatula to cook and puff up the paratha. Cook it till the brown spots appear on the paratha.
Repeat the same steps for the remaining parathas!
Serve hot or warm with some curry or just a pickle or chutney.
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