Gobi Parantha - T&T from TongueTicklers

I cooked this delicious Gobi ke parathe from Sunshinemom's Tongue Ticklers. I first tasted this parantha while at my aunty's place in Delhi and also learnt the recipe from her. She used to grate the cauliflower, mix it with some spices and directly used it as the filling.

When I first prepared this recpe, I had the problem with the moisture coming out from the cauliflowers, then I sauted the grated cauliflower to remove the excess moisture. While searching through the blog, I came across this recipe for Gobi ke parathe, which is almost the same as I like to prepare.

Only I like to add chopped coriander leaves and a little red chilli powder to the filling.

Gobi Parantha (Find the original recipe here)

Ingredients:

Dough:

• Plain flour (maida): 2 cups
• Water (as required)
• White oil (for kneading dough): 1 tbsp
• Salt to taste

Filling

• Cauliflower: 250 gms
• Carom seeds: 1/4 tsp
• Salt to taste
• White Oil: 1/4 tsp
• Garam masala: 1/2 tsp
• Green chilli, finely chopped: 1-2
• Red chilli powder: 1/2 tsp
• Coriander leaves, finely chopped: 2 bunch
• Ginger, grated: 1/2"

Method:

1. Dough: Take the flour in a bowl and add white oil and salt. Slowly add water and knead to form a smooth dough. Cover and keep aside.
2. Filing: Discard the stalks and grate cauliflower florets.
3. Heat the oil in a pan. When hot sizzle the carom seeds, add the chillies and ginger followed by cauliflower gratings, salt and garam masala. Saute for 1-2 mins till the moisture dries up a little. Remove and keep aside.
4. Rolling the paranthas: Take a small portion of the dough, make a pocket, put a small portion of the filling, gather and close the dough. Roll out the dough carefully and saute and toast with white oil. Serve hot with raita, pickles and any other gravy side dish.

Sending this Gobi Parantha to T&T-TongueTicklers, event started by Zlamushka and guest hosted by The Singing Chef

Paneer Parantha

Paneer (Cottage Cheese) is the most common type of cheese available, popular in India and a rich source of protein. Generally paneer parantha is prepared by putting a stuffing of paneer & spices inside a dough, sometimes stuffing is placed in between two rolled out doughs, pressed together, again rolled out and cooked in oil. Here is the recipe for Paneer Parantha, prepared in a slighty different way...

Ingredients:

• Paneer, grated: 1-1/2 cup
• Wheat Flour (Atta): 2 cups
• White Flour (Maida): 1 cup
• Roasted Cumin (Jeera) seed powder: 2-3 tsp (to taste)
• Red chilli powder: 1 tsp
• Salt to taste
• White oil, frying

Method:

1. Sieve Atta & Maida together, add salt and mix well. Take a little amount of the mixed flours, add the grated paneer and combine well. Add a little white oil.
2. Knead slowly, gradually add the rest of the flour to form a smooth dough (Add water if required, but do not add too much water, it may appear sticky at first, coat your hand in flour so that it's easy to knead). Make 10-12 equal balls.
3. Take a ball, carefully roll out to form a circle (Apply flour to your hand to prevent sticking).
4. Heat a non-stick frying pan, place the rolled dough and toast on both sides. Apply a little oil around the edges and turn on the other sise.
5. Flip again and cook on both sides till golden brown. Serve hot with raita / chutney.

Sending this delicious Paneer (Cottage Cheese) Paranthas to CFK - Wheat, hosted by Sireesha, event started by Sharmi and to Sara's Say Cheese event...

Pudina Parantha

It is the turn for the final dish of tonight's menu, pudina parantha. The process of making the dough for pudina parantha is just like kneading the dough for ordinary roti only here I added a few chopped mint leaves in the whole wheat flour. You can also prepare pudina roti / chappati instead of the parantha.

Ingredients:

• 200 gms wheat flour / atta
• 4 tbsp freshly mint leaves / pudina patta, finely chopped
• 1 tsp thymol seeds / ajwain
• 2 tbsp white oil, to knead dough
• �-1 cup warm water (for kneading dough)
• 1 tsp salt (to taste)
• � tsp red chili powder (to taste)
• white oil, for frying

Procedure:

1. Sieve atta and take in a mixing bowl. Add chopped mint leaves, ajwain, white oil, salt and red chilli powder and mix well.
2. Slowly & gradually add water and knead to form a soft dough. Cover with a moist cloth for 30 mins.
3. Roll into a slightly thick roti / chappati than usual.
4. Heat a non stick frying pan / tawa and place a rolled out roti / chappati.
5. Flip to the other side after you notice the colour change and spots appear on the lower side of the roti / chappati. Apply 1 tsp oil and ensure even frying on both the sides.
6. Serve hot with pickles, green salad, raita and chicken / mutton curry.

Tip: This can also be prepared in a tandoor, apply some water on the back side of the parantha and stick it in a hot tandoor.

Missi Roti

Missi Roti is a Rajasthani speciality and a type of chappati / parantha. If you all remember my post on Chillah (another Rajasthani recipe), where I used besan, atta and maida with a variety of vegetables. Well missi roti is prepared with wheat flour and gram flour.

Ingredients:

• 200 gms wheat flour / atta
• 200 gms gram flour / besan
• 1 tsp cumin seeds / jeera a pinch of asafoetida / hing
• 2 tbsp kasoori methi powder1 tsp salt (to taste)
• 1 tsp red chili powder (to taste)white oil, for frying
• �-1 cup warm water (for making dough)

Procedure:

1. Sieve atta to remove the husk. Take the sieved atta & besan in a mixing bowl. Add cumin seeds, kasoori methi powder, salt & red chili powder and mix well.
2. Add a little oil and gradually add water and knead to form a soft dough. Cover with a moist cloth and keep aside for 30 mins. Make 10-12 small round shaped balls.
3. Take a ball, press to form a flat shaped dough and roll into a slightly thick roti / chappati than usual.
4. Heat a non stick frying pan / tawa and place a rolled out roti / chappati.
5. Flip to the other side after you notice the colour change and when spots appear on the lower side of the chappati.
6. Apply 1 tsp oil on the outer edge of the roti and ensure even frying on both the sides.
7. Serve missi roti hot with pickles, green salad, raita and chicken / mutton curry.

Tips:
You can add a pinch of turmeric while making the dough.

This roti can also be made in a Tandoor. When made in Tandoor, apply ghee and serve immediately.