In a mixing bowl, mix together whole wheat flour with 1 teaspoon of ghee and a pinch of salt.

Knead the flour into a semi soft dough using warm water as required. Cover the dough and let it rest for 10 minutes.

While the dough rests, prepare the stuffing. Wash the tofu and soak in warm water for few minutes. Tap the tofu with a clean kitchen towel or absorbent paper. Once dry, grate the tofu block into a large bowl or plate.

Add the grated carrot, coriander leaves, spices (turmeric powder, red chili powder, chat masala) and salt to the grated tofu. Mix everything very well.

Knead the dough for few seconds and divide it into 4-5 equal portions. Roll out each portion into a small circle.

Add about 1 tablespoon of tofu stuffing in the middle of the circle.

Gather the sides of the circle towards the center and pinch the edges together to seal it.

Dust the working surface with wheat flour and carefully roll out the stuffed dough-ball into a thick paratha.

Cook the paratha over a heated skillet till both sides are cooked and brown. Drizzle some ghee over the paratha as you cook it.

Serve the tofu paratha with sweet lemon pickle or curd.