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5 min
06/02/2026
Sustainability is often perceived as imported superfoods and elaborate swaps, but sometimes sustainability is just as simple as consuming what is in-season. Winter parathas are a great example of how traditional food systems often accomplish the three key elements needed for sustainability, such as proper nutrition, well-being, and proven efficiency of resources, without trying to be "sustainable".
During the winter months, people change how they cook and how they eat. They spend more time preparing meals that require longer cooking times; kitchens take on a warmer atmosphere, and they create meals to nourish their bodies rather than create fun experiences. Winter parathas are the perfect example of this; they are not being eaten because they are currently fashionable; rather, they meet the criteria associated with winter cooking. From the availability of ingredients to preparation methods to portion satisfaction, winter parathas meet many of the criteria needed to be classified as sustainable, and have done so well before the term "sustainability" even existed. All four elements of sustainability are met through the traditional practice of making winter parathas as well.
In winter, there are abundant amounts of methi, spinach, radishes, carrots, and cauliflower available to be placed inside winter parathas. This reduces or eliminates the use of processed fillings for parathas and/or the use of vegetables from outside the growing season. Thus, there is less transportation fuel burned, less storage energy, and therefore, more flavour per ounce of the paratha. In these instances, you can see the effectiveness of creating a sustainable meal by using locally available and in-season foods.
Whole wheat flour used to make paratha is made from an entire wheat kernel, which has not had any part of it removed or re-added. Examples of this type of flour include Aashirvaad Shudh Chakki Atta (100% Atta and 0% Maida). These flours keep as much of the grain’s original structure as possible, which means they have been processed less and consume fewer resources. In fact, less processing actually results in a higher satiety level and therefore also reduces instances of overeating or prolonged cooking time due to the longer period required for more processed items to provide satisfaction.
Parathas are very easy to prepare on a flat frying pan or tawa (medium heat) and only require approximately 2-3 minutes per side for cooking. Parathas can be considered fuel-efficient; many other types of dishes require long cooking times (for example, thick & hearty curries or baked foods). Since winter kitchens are already warmer and cooking is performed frequently, quick and direct heat cooking, such as paratha, creates a natural flow with weekly routines.
When blended with other grains (for instance, Aashirvaad High Fibre Atta with Multigrains) and ingredients, the way a meal fills you will change due to the combined nutritional value of the dough. Due to the base ingredient offering six sources of nutritional energy (including wheat, soya, chana, oats, maize, and psyllium husk), three rotis will cover a significant percentage of your daily fibre intake. Thus, producing fewer side dishes, reducing snacking later on, and providing less time spent preparing food.
Parathas during the winter season tend to have a longer shelf life. They are made with dough that's going through fermentation more slowly, so the rotis should also be maintained from drying out, and any leftover food can be reheated to be enjoyed again. Certain types of attas, such as the Aashirvad Select 100% MP Sharbati Atta, can have an impact on extending the longevity of a "next day dry roti" type of situation because they are well hydrated, causing softer parathas than regular attas. The amount of food that is thrown away as a result of this is probably one of the underrated sustainability successes that are out there.
When you feel full from the food you eat, you are less likely to want to consume more. In the wintertime, when parathas provide warmth, texture and familiarity to the plate, that feeling of being complete is important. Sustainable eating, in addition to being made from the right food items, is about stopping when we are full.
While parathas were not created about a 'carbon footprint', they embody all that you think about in terms of sustainability today. The use of locally produced grains, seasonal vegetables, the use of minimal equipment, and versatility to different recipes make them very suitable for the future. The fact that food follows the seasons, rather than a trend, has been highlighted even further in the winter months, showing how effective this process works.
