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A versatile treat, parathas feature in every meal, whether they are enjoyed as a quick cure for a sudden hunger pang or combined with sabzi for lunch and dinner. But the most beloved combination appears at breakfast or teatime: a hot platter of parathas with fresh makkhan and a scorching hot mug of chai. This is a classic winter snack that is particularly well-liked in Punjab, and the surrounding areas. Although a traditional paratha is made with a dough mixture of maida and atta, stuffed with different ingredients, and pan-fried in ghee, it is a substantial meal, but its heavy butter and oil content might cause problems with digestion if eaten frequently. Here are some carefully chosen suggestions to make your chai-paratha teatime not only more delectable but also healthier in your ongoing effort to improve this favourite dish.
Prepare The Dough Well
The health value of paratha dough is significantly influenced by the type of flour used to create it. It will be healthier to create parathas with whole wheat flour or multigrain flour rather than all-purpose flour. To make khasta paratha, simply mix up sooji or semolina with the dough. To increase the amount of protein, probiotics, and other nutrients in your parathas, knead the dough with curd or whey water. To boost the amount of calcium in the completed meal, you may also add half milk to your paratha dough. Additionally, it'll guarantee that your parathas turn out tender.
Add A Veggie Stuffing
Even while parathas are great on their own, adding fresh veggies to the filling is a game-changer. In addition to adding flavour, fresh greens, cauliflower, and other winter vegetables increase the fibre content, which facilitates digestion.
Choose Healthy Fats
Make sure to always cook your parathas in a neutral, wholesome fat. You can alternatively roast them in very little fat to produce a low-calorie paratha. Cook them first on both sides until brown spots start to develop. Next, dab both sides with a small bit of ghee or oil. The parathas will taste good, stay crisp, and have a lot fewer calories.
Cook On An Iron Tawa
Do you cook your paratha on a nonstick tawa? If so, you need to prepare them with an iron tawa. Your paratha's iron content will be raised by cooking it on an iron surface, which is especially advantageous for people who are prone to iron deficits. In contrast, iron tawa retains heat effectively whereas non-stick cookware can generate harmful vapours when overheated. In addition, the taste of the paratha is enhanced when cooked on an iron tawa.
Don't Drink Chai Simultaneously
It's a great experience to have tea with your paratha, but try waiting at least an hour. Drinking tea with meals could hinder the body from absorbing some nutrients, especially iron. Leaving space between the two lets you enjoy them both independently.
