Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
09/12/2025
A guide to four-vegetable raita to eat with warm paratha. These do not have the oily texture of traditional Indian pickles. All of these raitas have a crunchiness, freshness, and gut health benefits and also help make them more palatable.
This article shows healthier ways to enjoy paratha by pairing it with raita made from carrot, spinach, beetroot, and cucumber-coriander. In addition, it highlights how parathas prepared with Aashirvaad Shudh Chakki Atta remain soft and full of flavour, making them ideal to enjoy with lighter accompaniments.
This is a straightforward way to include vegetables in your food without having to see them. To create it, grate a fresh carrot, then add it to thick curd mixed with roasted jeera powder, and finish with a simple tempering of curry leaves and mustard seeds. When combined, the carrots add natural sweetness, while the tempering adds crunch and a nice contrasting texture. Thus, this raita creates a very satisfying temperature contrast and is an excellent accompaniment to plain paratha made with Aashirvaad Shudh Chakki Atta, as you will want a soft, creamy combination.
This is a wintery version of your green smoothies that actually tastes good! All you need to do is sauté chopped spinach in a pan with some garlic until wilted, let it cool, and then add it to the curd (plain yoghurt) with salt and black pepper. Spinach provides a source of iron and fibre, while garlic offers warmth. This raita has a comforting feel but is not heavy on the stomach. It goes particularly well with stuffed parathas because it adds balance and cuts through the richness/greasiness.
If you want to create a bold-looking dish, then try beetroot raita! You simply steam beetroot and then grate it into your dahi (or plain yoghurt) and mix in chopped fresh mint, black salt, and a few drops of fresh lemon juice. Just the colour will make breakfast appear posh. Still, when you taste this combination, you will see that it tastes better than it looks, with an interesting combination of sweetness and acidity finished off by the cooling effect of the mint. Beetroot raita is also great with multigrain, methi, or ajwain parathas made with Aashirvaad Shudh Chakki Atta; all have a natural affinity for beetroot's earthy flavour.
Paratha dips have been around forever, but most of us have not given them the attention they deserve. Grating some cucumber, squeezing out as much excess moisture as possible, and then mixing it with yoghurt (curd), fresh coriander, green chilis, and chaat masala creates a raita that literally feels like hydration in a bowl. On those hot summer days, you will also appreciate how well this raita complements parathas that may have been a little too heavily spiced or heavy. The freshness and crunch of the cucumber bring a balance to the softness of the paratha made from 100% whole wheat flour.
Raitas improve the way food tastes and nourish us with fresh, cooling ingredients in the morning. Pickles provide an alternative to traditional pickle preparation; however, pickles are typically made with more oil, salt and heaviness than people usually crave daily.
Given that parathas are made with Aashirvaad Shudh Chakki Atta, a whole wheat flour processed using a four-step method to retain the moisture and nutrients, a lighter raita is the perfect accompaniment! The soft paratha and cold, crunchy raita create a complementary contrast for a warming winter meal.
Using veggie raita in place of pickles is a simple way to enhance your winter meals while providing a contrast in texture and temperature that will elevate your overall dining experience. Parathas made with Aashirvaad Shudh Chakki Atta have the same deliciousness and softness as a traditional paratha, but without the heavy feel of most winter comfort foods.
