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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
11/12/2025
We all know that it’s easy to throw out or forget about leftover curry, but what if it could be converted into the most delicious breakfast? Here are some “jugaad” culinary tricks that can turn sarson ka saag, paneer bhurji, and any boring reheated sabzi into parathas. Show the world what you’re made of in the kitchen!
The Hindi word “jugaad” means “creative solution”, and when it comes to cooking, Indian mums and chefs have been doing it, or rather, acing it, for years. One inventive use of this jugaad cooking is transforming dry sabzi or curry from the day before into a new paratha filling. This works particularly well with dry curries such as aloo gobhi, bhindi masala, and paneer bhurji, but also with sarson ka saag or cooked dal, which can be turned into parathas for breakfast. Food preservation is just half the story; the other half is the innovative use of ingredients in the kitchen that gives dishes new textures and flavours, often even better than the original.
Making paratha stuffing out of cooked sabzi is easier than you might expect, but it does involve some careful tweaking to get the flavours just right. Dry, mashed vegetable curries are ideal for paratha fillings. The sabzi must be fairly dry and easy to mash for it to work. Firstly, taste the mashed sabzi at least once. To balance the unsalted dough, it should be slightly saltier than your usual preference, so adjust the seasoning with a pinch of salt. Similarly, the level of spice will mellow during cooking, so add a little extra garam masala, finely chopped green chillies, or red chilli powder, as desired.
Parathas filled with leftover paneer bhurji are delicious and nutritious, as the filling is already spicy, crumbly, and rich in protein. It just needs a little mashing and, if it seems dry, a spoonful of curd or mashed potato. The end result is a paratha that’s rich, mildly spicy, and truly satisfying. Aashirvaad Shudh Chakki Atta works perfectly here, providing a tender, malleable base that enhances the flavour of the filling. For breakfast, serve with mint chutney or a dollop of curd.
Instead of reheating the sarson ka saag you made on a random winter afternoon, find a new use for it. Make a fragrant and flavourful dough by mixing the saag into the atta as you knead. A touch of earthiness comes from the mustard greens, and the paratha gets an internal hit of spice from the saag. To enhance the texture and fibre content, use Aashirvaad High Fibre Atta with Multigrains. The flavour of Punjab will permeate every mouthful of this paratha when cooked with a little ghee on a hot tawa.
Parathas made from leftover dal, particularly thick varieties like moong or masoor, are surprisingly tasty. As you knead the atta, add the dal and season with salt and spices to taste. The lentils soften and enhance the protein content. You can use Aashirvaad Select 100% MP Sharbati Atta because it soaks up the liquid and produces a silky, elastic dough. Serve with curd or pickle for a waste-free, scrumptious, and comforting breakfast.
Everyday sabzis can be creatively turned into delicious paratha fillings that taste anything but leftover. Whether it’s smoky baingan bharta with a spoonful of besan in the dough, day-old rajma, or a simple cabbage stir-fry mashed into a filling, transforming leftovers into parathas is a clever, tasty, and deeply fulfilling way to enjoy a fusion breakfast.
