How To Control Moisture When Using

Winter Vegetables

In Parathas

The "Salt and Squeeze" Technique

When using vegetables like radish or cabbage as a stuffing, it’s important to squeeze out the inherent moisture. One way to do this is to grate and salt the veggies.

• Grate and Salt: Grate the vegetables (using the medium side of the grater) and add a generous amount of salt. Mix well and let it sit for 15–20 minutes.
• Remove Water: Use a muslin cloth, cheesecloth, or your hands to squeeze out as much water as possible.
• Save the Water: Use this nutrient-rich liquid to knead the dough instead of throwing it away.

Important: Add salt and spices to the raw filling only when you are ready to make the parathas. Adding salt too early causes the vegetables to release more water. 

Sautéing the Filling

If resting and squeezing sounds like more effort than it's worth, then you can lightly cook the filling. This is also effective if the vegetable is extremely watery. In a pan, add a little oil/ghee and cumin seeds, then cook the grated vegetables over high heat for 2-3 minutes to evaporate the excess water. Make sure the filling cools down completely before using it as a filling. 

Important: If sautéing, salt can go in early because moisture is being cooked off anyway. 

Blanching the greens

When using leafy winter greens like spinach or bathua, blanch them briefly in hot water before pureeing or sauteeing them, depending on how you want to use the leaves. To blanch, follow these steps: 

• Bring a large pot of water to a rolling boil. Drop the clean leaves into the boiling water and boil for 1 to 3 minutes (depending on the leaf). The leaves should wilt and change to a vibrant dark green colour. Do not overcook.
• To stop the cooking immediately and retain the bright green colour, remove the leaves with a sieve and put them into a bowl of ice-cold water. 
• Remove the leaves from the water using a strainer (sieve). Once they are cool enough to handle, use your hands to squeeze out as much excess water as possible. This is a crucial step; if the leaves are too wet, you will need too much flour for the dough, making the parathas tough. 
• Now, either puree the leaves with spices in a blender and mix into the dough or saute them (with spices) until any remaining moisture evaporates. Then use it as a stuffing. 

Picking The Right Flour

The perfect paratha will naturally be dependent on the type of atta being used. You could opt for a multigrain atta, like the Aashirvaad High Fibre Atta with Multigrains, which contains a nutritious blend of six grains, including wheat, soya, chana, oat, maize, and psyllium husk. This, mixed with fibrous winter vegetables like carrots or beetroots, can enhance the overall nutritional intake while also supporting non-soggy parathas. Alternatively, you can opt for Aashirvaad 100% MP Sharbati Atta, which offers a pleasant aroma and soft flatbreads that stay tender for long. This is especially handy when packing parathas for school tiffins or office lunches. 

Important: If vegetables retain moisture even after being squeezed, you can add binding agents to the dough mix. These agents, like gram flour (1-2 tbsps) or crumbled paneer, will hold the filling together, add structure, and prevent the dough from getting soggy. 

Other Important Tips And Tricks

Apart from smartly handling the ingredients, there are select hacks and tips you can follow to ensure your paratha packs a punch: 

• Mind the Vegetable-to-Flour Ratio: When mixing vegetables directly into the dough, moderation is key. As a rule of thumb, high-moisture vegetables should not exceed 30–40% of the flour quantity by volume. For example, for 2 cups of atta, limit grated vegetables to about ¾ cup (after squeezing). This ensures the dough remains elastic, rolls easily, and cooks evenly without tearing.
• Cool the filling completely: Never use hot filling; let it cool to room temperature before stuffing to prevent the dough from tearing.
• Seal carefully: Ensure the edges are sealed properly. Removing excess dough from the centre after sealing helps maintain a consistent, non-soggy thickness. Roll with light pressure to avoid pushing the filling out.
• Scorching hot tawa: Use a very hot griddle (tawa) for cooking. This cooks the exterior quickly, keeping the filling from making the dough soggy.
• Use dry flour: Liberally use dry atta while rolling to prevent sticking.

Cooking Hacks Never Go Out Of Season

Parathas don’t get trickier in winter. You just have a few new ingredients to work with. What it means is making intelligent swaps, using age-old, tried and tested techniques, and continuously experimenting. After all, the perfect paratha can include anything — as long as it’s made with love (and the right tips!). 

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