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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
10 min
16/12/2025
The sabzi mandis become visually striking as winter approaches, with an explosion of greens. These leafy greens are at their healthiest and tastiest in the colder season, a time of great bounty in Indian cuisine. Here’s a way to transform these in-season greens into a paratha filling that provides energy, plenty of fibre, and vital minerals.
In winter, Indian markets see a veritable burst of fresh, flavourful greens, and nothing beats a nice, fluffy, hot paratha on the breakfast table! During this time of year, these leaves are more than simply a vegetable; they are a nutrient powerhouse that can help you fight off winter weariness and strengthen your immune system.
To help you choose the best winter greens, we’ve compiled a list of the top 10, highlighted their culinary qualities, and shown you how to incorporate their distinct flavours and textures into a memorable morning meal. Starting with the base-soft Aashirvaad Shudh Chakki Atta (100% Atta, 0% Maida), you can turn your morning meal into a seasonal affair.
Winter greens elevate everyday meals into festive occasions in many Indian cuisines, from sarson parathas in Punjabi kitchens to methi dough in Gujarati households. Here are the top 10 greens found in Indian kitchens that are most suited to parathas.
Peppery, comforting, and intensely fragrant, Sarson is the wintertime superstar of North India. When mixed into flour, it makes paratha that can turn a breakfast comforting even on a usual weekday. They are filled with Vitamin K and antioxidants.
The crisp, somewhat spicy, and flavourful spring onions should be your wintertime must-have. Parathas made with finely chopped spring onions and a pinch of sesame or ajwain are tender, fragrant, and slightly sweet. These are a common breakfast across Uttar Pradesh and Bihar, often served with curd or jaggery for a filling and easy meal.
The perfect green for new home chefs: not too harsh, simple to find, and rich in iron and folate. Palak is a very adaptable vegetable that goes well with a wide variety of spices. Make sure your paratha doesn't get soggy by blanching the leaves rapidly, then squeezing out any extra liquid before you cut and season.
It is available all year, but the winter months are when it smells and tastes best. It adds vital vitamin C and serves as an ideal flavour booster and binder for paratha fillings. You can also add potato or paneer to help bind the filling, along with a generous amount of finely chopped coriander leaves.
It adds a distinct earthy-metallic flavour to the meal and has high calcium and iron levels. It has to be cooked and drained thoroughly to control moisture. Combine them with sesame and garlic, and you have a taste profile that’s unique. A perfect paratha for a chilly morning, accompanied by a cup of coffee.
These vibrant green leaves not only give your morning a tangy, spicy kick, but they are also great natural detoxifiers. Traditional mooli paratha calls for them, along with finely grated and squeezed mooli (radish root), an authentic winter treat to be served with aam ka achar.
Its high soluble fibre content improves digestion, and the leaf is recognised for its powerful scent as well as its subtle bittersweet richness. By kneading it into the dough, it makes parathas that are tender for hours and filled with taste. You can use this winter green for everything from breakfast to lunchboxes and beyond.
A classic, underappreciated green that is rich in vitamin A has a flavour that is earthy and different from spinach. Its chewy, pleasant texture makes it ideal for parathas. For a more traditional winter flavour, you may either add finely chopped to the filling or mix it in with the flour while making the dough.
The bitter, mustard-like flavour of turnip greens stimulates taste buds, making them perfect for starting the day. They provide a burst of colour and texture to wintertime Indian dishes. For a delicate, fragrant infusion, use the finely chopped green tips and add them straight to the stuffing, especially potato or paneer bases. There’s no need to add onions, as they already give a mild onion taste.
To make a rich, flavourful filling, you need dough that is soft, flexible, and doesn't rip easily when rolled out. This is why picking the right flour is so important. You can bet on Aashirvaad Shudh Chakki Atta, which means 100% Atta and 0% Maida. Made with carefully chosen whole-wheat grains, this atta is pounded using a contemporary chakki method that retains all the beneficial nutrients and gives it the ideal consistency, so you can be sure your parathas will be light, fluffy, and able to easily encase nutritious, hearty fillings.
From chilly morning breakfasts to evenings in Delhi's Parathe Wali Gali, the paratha holds a sacred place in Indian winter. Maa's ghee-laden aloo parathas, the sizzle of the tawa, the comfort of each flaky bite celebrate winter's warmth with the wholesome goodness of Aashirvaad Atta.
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