With winter comes the cosy night, and they love to eat seasonal veggies; these delicious and nutritious bhajis made from seasonal greens are meant for winter. These leafy vegetables are packed with vitamins and minerals and will comfort you and keep you healthy in the cold season. Spinach, methi, and mustard greens are the most popular vegetables used to make bhajis, which is eaten with hot roti with ghee. You will find that these leafy greens add a unique flavour and loads of health benefits, especially when the weather turns cold.
You can add them to soups, parathas, and even simple vegetable curries. The slightly bitter methi and the peppery radish leaves give depth to the dish, while the mustard greens bring warmth and a robust taste perfect for winter. These greens are a treat to your taste buds and will boost your immunity, and digestion and give you the much-needed warmth for your body.
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Types Of Bhajies To Make In Winter
Palak Bhaji
Palak, or spinach bhaji, is one of the leafy greens that are most eaten in winter. According to a study published in Heliyon 2020, palak is full of iron, vitamins A, C, and K, and antioxidants, which is why in winter, palak is used in curries, soups, and stuffed parathas. The natural sweetness of spinach blends well with spices and is a comforting dish to keep you warm.
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Methi Bhaji
Methi bhaji or fenugreek leaves are another wintergreen. It is known for having a slightly bitter taste, and as per a study published in Saudi Journal of Biological Sciences 2015, methi leaves are full of health benefits, blood sugar control, digestion, and milk production for lactating mothers. The bitterness of methi helps balance the richness of winter food and makes them both tasty and nutritious.
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Mooli Bhaji (Radish Leaves)
Radish leaves are super nutritious and have a peppery flavour, adding a twist to winter recipes. According to a study published in Microorganisms 2023, these tender leaves are rich in vitamin C, calcium, and iron, which makes them good for bone health and immunity. Mooli patta is added to soups, mixed with rice, or added to curries.
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Sarson Bhaji
Sarson or mustard greens are the most popular winter greens in India. Known for its robust, slightly pungent flavour sarson is used to make the famous dish "sarson da saag" in North India, which is usually had with makki di roti. According to a study published in Molecules 2017, this green is loaded with vitamins, minerals, and antioxidants, which help in fighting cold weather diseases and give warmth to the body.
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Bathua Bhaji
Bathua, also known as lamb’s quarters, is a leafy green that is found in winter. As per a study published in Molecules 2023, it is super nutritious and is a good source of fibre, vitamin A, vitamin C, and minerals like calcium and magnesium. Bathua is used to make raitas, parathas and curries. This green is good for detoxification, digestion, and immunity. Its mild earthy flavour adds richness to the dish, and its high fibre content makes it good for digestive health in winter.
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Chard Bhaji
Chard is made of beetroot leaves, has broad dark green leaves, and has an earthy flavour is a nutrient-dense green that grows in winter. According to a study published in Plants (Basel). 2020, it is rich in vitamins A, C, and K, iron, and magnesium chard is a great addition to your diet. In winter, it is sautéed or added to soups to give it warmth and nutrition. The earthy flavour of chard goes well with spices and other vegetables, so it’s a great side dish or main ingredient in hearty soups.
Winter greens are not only tasty but essential for winter health; their nutrient profile of vitamins, minerals, and antioxidants makes them ideal for strengthening the immune system, digestion and combating the cold. Add these greens to your diet and stay energetic and vibrant throughout the season. Whether in curries, parathas, or soups, they are a must-have for your winter meals.