Govi Paratha In Winter

Govi Paratha is the favorite dish at my family.Cauliflower has potent, cancer-fighting properties that it shares with its cruciferous cousins, namely broccoli, cabbage, Brussels Sprouts, Collard Greens, and Kale. But it can also be a challenging veggie to cook, because it is rather bland and, if overcooked, it can turn into an unappetizing mush.For these parathas, I marry the cauliflower with a blend of spices and then envelop it in some crispy whole-wheat dough. And then, just to make it all a little more perfect, I dunk it into some Zucchini Raita made with my tofu yogurt.The Raita is a little different from your usual raitas — I cook the zucchini into melt-in-the-mouth tenderness before adding to it the tofu yogurt. It is delicious, nutritious, and together with the parathas it makes for a high-protein meal perfect for weight loss.Sometimes I use mango pickle with it and milk tea can be best option and if you have mutton recipe and milk with govi paratha then nothing can make you feel best during winter.The taste matches a lot and gives you sufficient flavors too.

Ingredients used in Cauliflower Paratha - gobi paratha

• Chili powder - 1 tea spoon.

• Cumin powder - ½ tea spoon.

• Pepper powder - 1 tea spoon.

• Salt - to taste.

• Oil - 1 tablespoons.

• Butter - 3 tablespoons.

• Cauliflower (medium size) - 1 numbers.

• Amchur powder - 1 tea spoon.

• Coriander chopped - ½ bunch.

• Wheat flour - 1- ½ cup.

Method:

In a bowl add wheat flour, oil, salt, mix it with water make a soft dough, cover this dough with wet cloth and rest it for 15 minutes. In another bowl add butter, pepper powder, jeera powder (cumin seed powder), amchur powder, chilly powder, salt, chopped coriander mix it well. Add grated cauliflower, mix this well and divide the mixture into equal portions. Stuffing has to be more than the dough. After resting dough divide in two equal portions, take the dough ball with the help of the fingers make a small disk, place one portion of the cauliflower stuffing in the center of the dough and seal it, flatten the stuffed ball and dip it into the dry flour on both sides, using a rolling pin, roll out the stuffed ball into a round shape. Place the rolled paratha on the heated griddle, using very little butter cook it on both sides till golden brown.