1. Save 1 tbsp. dry flour, sieve remaining into plate.
2. Add 1/2 tsp. salt, knead into soft pliable dough, with water.
3. Mix tofu or paneer, spinach, mint, chilli, salt to taste.
4. Divide dough into 4 parts, shape ball of one.
5. Sprinkle saved flour over filling mixture, toss lightly.
6. Flatten, roll into 4 inch thick round.
7. Place 1/4th mixture in centre of round.
8. Collect edges evenly to bring up and seal.
9. Press back into thick round pattie.
10. Dust with dry dough, roll into 6� thick round.
11. Roast on both sides on heated skillet, till golden and crisp.
12. Press down with a roti presser or back of katori, for crisper paratha.
13. Repeat for all parathas.
14. Serve hot with green allpurpose chutney or sauce.

Making time: 30 minutes
Makes: 4 parathas
Shelflife: best fresh