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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
04/02/2026
Winter parathas are made in Indian kitchens by adjusting the fat and carbohydrate content and the cooking method. By using seasonal ingredients, cooking slowly, and using soft, pliable wheat varieties for longer periods, parathas are made filling and provide warmth during cold months.
The atmosphere of a typical Indian home during the winter months is markedly different from that during summer months; the smell, feel, and function of the kitchen change. Winter foods are heavier, and the tawa is used longer, and parathas gradually go from an occasional treat to an everyday staple. Long before central heating or charts for protein content were common, Indian homes adapted parathas for winter by increasing fat content and density, making them richer, denser, and more energy-sustaining. This adaptation was not for the sake of indulgence; rather, it was a response to cold-weather patterns, appetite levels, and energy needs, shaped by regional knowledge and pantry resources.
When the weather turns cold, appetites typically improve. In response to this change in eating behaviour, traditional Indian kitchens have made parathas more filling. They are made with softer doughs, allowed to rest longer, and cooked for longer. The goal of the cooking method is not solely to achieve a crisp texture but also to provide lasting warmth. Therefore, parathas are denser in texture, not dry, and more forgiving. They can hold their heat and keep you satisfied during long mornings.
Parathas for winter use are very generous with ghee. The use of fat helps retain heat, promotes satiety, and aids digestion. A cooked paratha did not represent indulgence; rather, it was a form of insulation. Even plain parathas were indulgent because the dough contained an abundance of fat and created that familiar softness and scent people associate with winter.
When winter vegetables like radish, cauliflower, methi, and bathua were added to parathas, they not only added flavour but also provided moisture, fibre, and natural heat. These fillings reduced the need for additional accompaniments, making one paratha a complete, well-balanced meal. The water content of the winter vegetables kept the paratha moist for an extended period, which was particularly helpful when packed for school or work.
Different varieties of wheat flour (atta) behaved differently during cold weather. Softer wheat varieties that absorbed more water were more desirable than others because they made the dough easier to work with and kept parathas tender even after the temperature dropped below freezing. An example of something that fits the winter concept naturally is Aashirvaad Select 100% MP Sharbati Atta, produced from uniform, golden MP Sharbati wheat with a higher water absorption rate and soft texture, reflecting exactly what traditional kitchens aimed to achieve with these foods during the winter months.
Winter foods were designed to release energy slowly. Multigrain flour blends and high-fibre doughs helped to suppress hunger while supporting digestive health during winter activities. A modern-day counterpart to this ancient wisdom is Aashirvaad High-Fibre Atta with Multigrains, which contains several grains, including soya, chana dal, oats, maize, and psyllium husk, ingredients that reflect the traditional emphasis on density, gut health, and long-term fullness through fibre-rich complex carbohydrates.
In winter, parathas were typically prepared in large quantities at once and were intended to last for several hours without becoming hard. Whole wheat flour that retained its moisture after cooking was essential for keeping parathas soft after cooling below freezing. Aashirvaad Shudh Chakki Atta, produced from 100% whole wheat flour and 0% refined flour (maida), closely corresponds to this need by helping to keep parathas soft, fluffy, and flexible after they have cooled; while this may seem like an insignificant requirement, it is extremely important during the winter months.
Care is the foundational concept behind winter parathas. Care manifested itself through attention to one's environment (in this case, the season), to one's body, and to one's daily routines or rhythms. While Indian home cooks use different terminology, they convey the same intent in their food. More heat, more sustenance, and food that is more efficient when the outside temperature is low will help you through wintertime. The same reasoning applies to current-day cooking practices. Winter parathas are much more than culinary customs; they're examples of how to create foods based upon their seasonality.
