Get Over Aloo, Paneer & Gobhi Parathas, Try 3 New Recipes With Winter Vegetables

Winter season calls for hot and steamy parathas for breakfast. There is nothing better than enjoying bharwa parathas under the sun. A few things that can add to the flavours are melting butter, chutney and raita.

However, most of the time we end up making our tried and tested aloo, paneer, mooli, matar and gobhi parathas. Though we really should make the best out of the seasonal vegetables that we don’t get to taste throughout the year.

This article shares a few new recipes that you must try out once this winter.

Gajar Paratha (Carrot Paratha)

Ingredients

• 2 Cups Wheat Flour
• 5-6 Washed, Peeled and Grated Carrots
• Salt To Taste
• 2 Tablespoon Oil
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Red Chilli Powder
• 2 Tablespoon Freshly Chopped Coriander Leaves
• 1 Tablespoon Coriander Powder
• 1 Teaspoon Garam Masala Powder
• 1 Teaspoon Cumin Powder
• 1 Teaspoon Maggi Masala (optional)
• 1 Inch Grated Ginger
• 1-2 Finely Chopped Green Chilli

Method

• In a large bowl, mix flour, a tablespoon of oil and salt to taste. Knead the mixture into a dough and keep it aside.
• Take grated carrots and add some salt to them. Leave them aside as they will leave the water.
• Strain the water and add the grated carrots to a bowl.
• Add black pepper, red chilli powder, cumin powder, green chillies, ginger, coriander leaves, coriander powder and garam masala powder. Mix everything well.
• Make a small sphere of dough.
• Take one sphere and flatten it into a small circle using the rolling pin.
• Spread a teaspoon of oil or butter on the surface, place a tablespoon of the mixture in the centre, bring the edges together and make a sphere using your hands.
• Roll the sphere into a flat circle and cook it on a heated tawa.
• Add a small piece of butter and onion tomato chutney before serving the paratha.

Chukandar Paratha (Beetroot Paratha)

Ingredients

• 1 Cup Grated Beetroot
• Salt to Taste
• Pinch of Sugar
• 2 Cup Wheat Flour
• 2 Tablespoon Freshly Chopped Coriander
• 1 Teaspoon Cumin Seed Powder
• 1/2 Teaspoon Fennel Powder
• 1 Finely Chopped Green Chillies
• 1/2 Teaspoon Carom (Ajwain) Seeds
• 1/2 Teaspoon Black Pepper Powder
• 1 Teaspoon Red Chilli Powder
• 2 Tablespoon Ghee

Method

• You can mix beetroot with spices and fill the dough before turning it into a paratha.
• The other way is to mix flour, beetroot, ghee and spices. Knead everything into a dough.
• Using a rolling pin, flatten small spheres of dough into the shape of a paratha.
• It would be a bit sticky, therefore, use a lot of dry flour while rolling it in.
• Place the paratha in a hot pan and cookit well on both sides.
• Serve the beetroot paratha with green chutney and raita.

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Shaljam Paratha (Turnip Paratha)

Ingredients

• 1 Cup Grated Turnip
• Pinch of Sugar
• 1 Teaspoon Cumin Powder
• 1/2 Teaspoon Fennel Powder
• 1 Finely Chopped Green Chillies
• Salt to Taste
• 2 Cup Wheat Flour
• 1/2 Teaspoons Maggi Masala
• 2 Tablespoon Freshly Chopped Coriander
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Carom (Ajwain) Seeds
• 1/2 Teaspoon Black Pepper Powder
• 1 Teaspoon Red Chilli Powder
• 2 Tablespoon Ghee

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Method

• In a bowl, add carom (ajwain) seeds, salt to taste, ghee and sugar to the flour and knead it into a dough.
• Mix turnip with the remaining spices and keep the mixture aside.
• Using a rolling pin, flatten a dough ball into a small circle. Place two tablespoons of turnip mixture in the centre and seal the edges.
• Roll the dough into a paratha and roast it on a hot tawa.
• Serve the paratha hot with your favourite chutney.