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With the chilly and shivery winter season continuing in great force across the country, people are indulging in piping hot parathas served at the table. Parathas are prominent in North India but are enjoyed throughout the nation. The seasonal vegetables and leafy greens are making their way into the parathas as stuffing, but this is not new as Indian cuisine has always relied on making the best use of seasonal ingredients.
Stuffed parathas are especially enjoyed in the winter season owing to the variety of items available in the local market. The satisfying crispy, hot, flaky parathas stuffed with vegetables or leaves found in abundance in the winter season make the parathas not only delicious but also filled with nutrients. The dripping ghee or a dollop of butter makes the parathas soft and delectable which can be paired excellently with yoghurt, kadhi, or aachar.
There are several soul-satiating stuffed parathas that can be enjoyed this winter. Take a look:
- Matar Paratha
Matar or fresh peas are readily available in the local market in the winter season. Matar can be boiled and seasoned with spices like cumin, coriander, and garam masala. The flavourful filling is then stuffed within a soft, whole wheat dough which is then rolled out into a thin disc and cooked in a tawa with ghee or butter and cooked till golden brown. It is served with achaar or dahi.
- Gobi Paratha
One can enjoy the winter afternoons or nights with hot gobi paratha. Cauliflower is grated with the help of a grater and mixed with spices such as cumin, coriander, turmeric, and green chillies. This well-spiced mixture is then stuffed inside the wheat dough. With a touch of ghee or butter, the rolled-out dough is then fried in tawa. The gobi paratha is enjoyed best with yoghurt, a pickle and a dollop of butter.
- Mooli Paratha
The earthy flavour of radishes makes this paratha a nutritious and tasty one. Here, the radishes are grated and mixed with aromatic spices such as cumin, coriander, and garam masala complementing the earthy flavour of the mooli. The stuffing is then filled inside the wheat dough and rolled out in a girdle and pan-fried with ghee or oil till golden brown. It is best accompanied by raita, or achaar.
- Palak Paratha
Palak is found in abundance in the winter season. People indulge in several palak dishes. One of the famous items is palak paratha. It is widely made in most Indian households. Here the method of making palak paratha is a bit different. Chopped palak are kneaded with the dough imparting a vibrant green hue. It is enhanced with spices like cumin, coriander, and garam masala. Once the dough is ready, it is rolled into flat discs and cooked on a hot griddle. It can be served for breakfast, lunch, or dinner and enjoyed with raita, yoghurt, or pickles.
- Methi Paratha
Methi paratha makes winter more special to food lovers. It is the right mix of good taste and nutrition. Here the methi or fenugreek leaves are finely chopped and mixed with whole wheat flour, spices, and water to form a soft dough. The dough is divided into small portions rolled out in round discs cooked in a hot griddle with a touch of ghee or butter and golden fried to perfection. It is served with yoghurt, pickles, or a dollop of butter.
- Broccoli Paratha
Broccoli is such a vegetable that has both lovers and haters. However, when broccoli paratha is made, there is hardly anybody who can resist its delicious taste. Being high in nutrition, broccoli paratha makes breakfast, lunch, or dinner a perfect one. This healthy and innovative recipe is made by grating broccoli and seasoning it with spices like cumin, coriander, green chillies, and garam masala. The stuffing is then filled into a wheat dough rolled out in flat bread and fried in tawa till golden brown. It is enjoyed with raita or pickles.
