One half of the famous Punjabi winter staple, makki ki roti is simply a round flatbread made with maize flour that comes around during the season of winter. These rotis are much earthy in flavour, darker in hue and dripping with ghee in a typical Punjabi household. 

It is the beetroot season again and we cannot wait to make the most of it this time. These delicious rotis are also a pretty addition on your dinner table for their beautiful pink colour.

Mooli or radish is another winter vegetable we are eager to use in our winter preparation. This classic stuffed paratha includes a stuffing made of grated radish, spices and more. Pair the paratha with curd or pickle.

Methi or fenugreek leaves are one of the most beloved winter greens along with palak, bathua, sarso et al. They are most commonly used to make subzis, but you can use it to make stuffed puris and parathas too. Say grease!

Winter greens are to Indian winter what melons are to summers. You would find these greens in various preparation and Bathua Paratha is a fine example. Green and gorgeous, this paratha is one wholesome way to kickstart your day. 

While Missi Roti is made throughout the year nowadays, it is still considered to be a popular winter preparation in North. Made with flour made of chana, missi roti is high in protein and fibre, you can pair it with any winter vegetable of your choice, and you are in for a satiating experience.