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Tri-color Paratha stuffed with Spinach and Tofu scramble


By Vegetarian Yogini (Visit website)





Tips:

1. You can make the above-mentioned puree by blending ½ cup each of cooked carrot, spinach, beetroot with a few spoons of water. A blender will speed up the process.

2. Use a paper towel to absorb excess moisture from the tofu, by lightly pressing on it.







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