CHAPPATHI TOFU ROLL

Chapathi or Roti is Indian flat Bread made with whole wheat flour. They are served with curries, raita and in many forms. So I made scrambled Tofu with some spice powders which I rolled inside the chappathi with Mint Chutney. As again it is good to have soya daily I try to use them with some variations and also making them delicious. When I tried this for first time it was big hit!!! everybody liked it very much so I do it often. It tastes awesome. Hope you all will enjoy this recipe !

Ingredients:

Whole wheat flour - 1 cup

Salt - 1/4 tsp

Water- To knead

Some flour for dusting

Ghee for brushing

Method :

Mix flour, salt and water together to make a soft dough. Knead the dough on a lightly greased surface to make the dough smooth. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more. Divide the dough into 6 equal parts. Take a ball, press it in dry flour on both sides. Roll into a circle. If the dough sticks to the rolling pin or rolling surface, lightly dust it with dry flour. Heat the skillet . Place the chappathi over skillet. They start puffing with small bubbles now flip over another side press slightly with spatula so that it puffs well again, Now brush some ghee and keep it aside. This is how normal chappathi is made.

SCRAMBLED TOFU/ TOFU BHURJI

An Indian Way of Making Tofu..

Ingredients:

Firm Tofu - 1 (12 0z)
Tomato - 1 big
Onions finely chopped - 1
Green bell pepper - 1 small cubed (optional)
Green peas - 1/4 cup (optional , microwave for few seconds and keep ready)
Cayenne pepper/chilli powder  - As required
Coriander powder -1/2 tbsp
Cumin Powder - 1/4 tbsp
Turmeric powder - little
Garam Masala - 1 tsp
Cumin seeds for tempering - 1 tsp
Coriander leaves for garnishing and stuffing - few stalks for garnishing
Salt - As required
Oil


Method:

1. Heat oil in frying pan, add the cumin seeds when it starts crackling,  add onion saute till light brown.
2.Add tomato and salt, saute well until all the moisture is absorbed.
3. Now add all the spice powders, mix well.
4. Now its time to add scrambled tofu fry well adjust salt and fry well until all the moisture is absorbed and masala is blended nicely. (If you are adding bell pepper and Green peas add at this stage)
5. The texture should look like scrambled eggs, so in this stage put off the flame and garnish with coriander leaves, Mix well. Keep it aside.

Use this Tofu Bhurji as filling for pita, bread sandwiches.  You can also serve this with any spiced rice, Naan, Roti.

Here is some more ideas of using this filling :

1. Apply mint chutney, and tomato sauce in toasted bread keep the tofu filling grill it.
2. Take a tortilla , apply the tomato sauce, ketchup, raw onions,  coriander leaves, add tofu bhurji, roll it and warm it in a pan. Serve hot.

Mint chutney:

Ingredients:

Mint leaves- 1/2 bunch

Coriander leaves-1/4 bunch

Garlic - 1 pod

Ginger - 1/4 inch

Lemon juice - 2 tsp
Green chilli - 1

salt as required

Blend everything in the blender only using little water because it should not be thin. So try to get thick chutney. Keep it aside.

To serve:

Chappathi

Tomato sauce

Finely chopped raw onion

Coriander leaves

Mint chutney

Method :

Take a chappathi, apply 1/2 tsp of tomato sauce and mint chutney spread over the chappathi, then to one end of chappathi keep tofu mixture, some onions and coriander leaves. Close the left and Right edges and start rolling tightly. Then cut into 2 halves. Stuffing can be adjusted according to our taste, If you like more mint chutney you can apply, same with onions and sauce.

Note:

1. One small variation for scrambled tofu is either you can add cooked green peas or chopped capsicum while frying tomato.
2. If there is more left over of scrambled tofu, you can use it for Bread sandwich next day and pack for lunch or breakfast. Toast the bread well with little ghee or butter apply chutney and sauce keep tofu and close with other bread.Yummy !!!!!!!!!!!!!