I’m not a huge fan of parathas. I usually prefer to have a light breakfast with a toast and butter. However, parathas are loved as a breakfast staple in most parts of north India. In my Punjabi household, parathas are literally made from anything and everything. While aloo, gobhi and pyaaz ka parantha are common, my mother loves to stuff the Indian bread with palak paneer, aloo gobhi and several other leftover subzis too. Well, what I cannot deny is the fact that they taste delicious. For the unversed, paratha is an Indian stuffed bread, that can be filled with any vegetable of your choice.
Although you would usually find people having vegetarian parathas, some have also come up with non-vegetarian versions that are stuffed with minced meat or shredded chicken. Paired with a bowl of curd/raita or simply served with a tangy aam ka achaar on the side, a paratha is a wholesome meal without the need of any side dish. You can think of parathas as a bread that stuffs the side dish in itself rather than serving it separately on the side.
From thick to thin, crunchy to soft, round to square, the diversity of parathas is not just limited to its filling. If you’ve been to Delhi, you would have definitely heard of Parathe wali gali. Located in the busy lanes of Chandni Chowk, this small lane is famous among locals and tourists for tossing some crispy and flavourful parathas.
Come winters, there are a host of green leafy vegetables that make their way into our kitchens. While some of us may fret at the sight of these veggies, you wouldn’t able to say no if it is served to you as a paratha. That’s right. This season, try these lip-smacking winter-special parathas to savour your taste buds.
1. Methi Paratha
Made from the goodness of fenugreek leaves, the methi paratha is not only a delicious paratha variety but a healthy choice too. The methi in your paratha is a good source of iron, calcium, potassium as well as good for regulating blood sugar levels due to its low glycemic index. Dunk the methi leaves into your dough of wheat and roll out a crispy paratha. You can also try methi theplas, which are a popular Gujarati dish.
2. Broccoli Paratha
This stuffed paratha is a culmination of desi and videshi. While we generally see broccoli being used in pastas, pizzas and other foreign delicacies, this fancy vegetable is nothing but hari gobhi. You can blanch and mash the broccoli to be mixed with other spices. Once the mixture is ready, all you have to do is roll out the dough and fill it in and wrap it. Roll it out once again and toss on tawa. The vegetable is rich in fibre and great for winters.
3. Cheeni Paratha
Taking a little detour from the leafy paratha trail, this one is a sweet paratha. Cheeni refers to sugar in Hindi. This sweet treat is made by stuffing the rolled out dough with sugar. The paratha is then sealed and tossed on the tawa. You can deep-fry the paratha too if you like.
4. Palak Paratha
Back to the winter greens, palak is another special vegetable that is great to be eaten in the season. Rich in iron, Vitamin C and other nutrients, spinach aka palak is a great addition to your Indian bread. The use of this green folate-abundant veggie is definitely going to taste well in the paratha.
5. Bathua Paratha
This saag specialty is widely consumed in regions like Bihar and Jharkhand. The anti-bacterial and anti-inflammatory qualities of the bathua leaves along with the high nutritional profile of Vitamin A, C, E as well as amino acids makes the paratha a perfect winter treat. The saag enhances the taste as well as makes it a healthy option.
6. Mooli Paratha
Radish aka mooli is not just a popular winter salad addition but can be used in a variety of subzis and parathas too. Add to that chopped coriander leaves, some turmeric powder and some red chilies and you are good to go.
7. Matar Paratha
Peas or matar are known for being the green balls of nutrition. Not only do they work wonders when paired with another protein, they also taste great standalone. Make a mixture of mashed peas and spices and stuff your paratha with that.
8. Cabbage Paratha
The bandh-gobhi variety is known to be good for digestion as well as low on calories. This makes it an ideal choice for stuffing up the parathas in winters instead of aloo or other starchy ingredients.
