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