Silken tofu is used because it just blends with the flour, but if you use the firm tofu kind, it has some crumbly texture, so you can actually feel the tofu in each bite. It works well too.
Silken Tofu - 1 bar (7 oz.)
Chilli powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Green chillies - 1 tablespoon chopped
Coriander leaves/Cilantro - 2 tablespoons chopped
Garam masala- 1/2 teaspoon
Pickle masala - 1 tablespoon
Oil - 1 tablespoon
Asafoetida - 1 pinch
Chapathi flour / atta - 2 cups (can be replaced by whole-wheat flour)
Salt to taste
In a large mixing bowl, just mash the tofu with your fingers or a fork. Add the ingredients - cumin powder, chilli powder, asafoetida, green chillies,cilantro, pickle masala, oil and salt and mix everything together.
Slowly add the chapathi flour little by little and knead until you get a smooth dough. Cover and rest the dough for about half an hour.
Make lemon sized balls and knead it into circles.
Cook them on a hot tawa/iron skillet, until both sides get completely cooked. Drizzle some oil while cooking.
Serve with any vegetable or yoghurt or pickle. I served it with some yoghurt pachadi.