Ingredients for Dough:

• Whole wheat flour : ¼ cup
• Bajra flour (Pearl Millet) : 2 tbsp
• Jowar flour (Sorghum) : 2 tbsp
• Oil: 1tsp
• Salt : a pinch
• Water

Ingredients for Tofu paratha stuffing:

• Tofu crumbled : 3tbsp.
• Cumin powder (Jeera) : ¼ tsp
• Green Chillies , finely chopped : 1
• Onion, finely chopped: 2 tsp
• Methi Leaves (Fenugreek Leaves), finely chopped: 3 tbsp.
• Salt: as per taste

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• First, to make dough for the parathas, in a large bowl add whole-wheat flour and some salt. 
• Add little water at a time and knead to make soft dough.
• Divide the dough into three equal portions and keep aside.
• In a large bowl, add tofu, onion, chopped methi leaves, green chillies, cumin powder, and salt. Combine all the ingredients well.
• Divide the filling into 3 equal portions.
• Now take the paratha dough portion, dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately three-inch diameter circles. Take another dough portion, dust it with flour again and repeat the roll to same size.
• Now place a portion of the tofu methi paratha filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling.
• Press the edges so that filling does not come and give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions.
• Now place the paratha over skillet and allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add half teaspoon of ghee or oil and roast the paratha on both side until golden brown and crispy.
• Once the tofu methi paratha is cooked transfer it to a plate and serve along vegetable raita.