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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
04/02/2026
Winter vegetables are ideal for parathas because of their density, lower moisture content, and more stable flavour compared with summer vegetables. When combined with the right type of flour (atta), they create delicious, cohesive fillings that don’t break apart during cooking and hold their flavour over time.
Anyone who regularly makes parathas knows that certain vegetables are more suitable for incorporation into dough than others. Compared with summer vegetables, winter vegetables (such as cauliflower, radishes, fenugreek, carrots, and peas) cook better and develop more flavour when used in parathas. They retain moisture without leaking, cook down without collapsing, and develop more flavour than summer vegetables without becoming mushy. Conversely, many summer vegetables have characteristics which are frustrating, such as too much moisture, too much fragility, too much uncertainty, and thus are usually far less satisfying when incorporated into parathas.
Because of the way they grow, winter vegetables tend to be denser and take longer to mature than summer vegetables. Consequently, they typically have less moisture on the outside but more structure on the inside, which helps hold the entire filling together. Grated or mashed winter vegetables typically yield much less liquid than summer vegetables, which is crucial when preparing parathas. As a result, the fillings remain cohesive instead of becoming pasty. The type of atta used also makes a difference here, as Aashirvaad Select 100% MP Sharbati Atta is recognised for its high water absorption rate, which helps manage excess water in the dough and keeps it smooth and acts as a binding agent for the fillings when rolled into parathas.
Many winter vegetables contain high levels of fibre. Fibre is an excellent moisture-binding agent and therefore helps prevent moisture from leaking from the filling during rolling. When the filling is used with Aashirvaad High Fibre Atta with Multigrains (including oats, chana, soya, and psyllium husk), the resulting paratha has a nice structure, chewiness, and substance without being heavy or dry.
Vegetables in winter are gradually softened and do not collapse or become mushy when heated. This slow reaction allows the vegetables to retain their shape in parathas, given the cooking time and method (pressure and direct heat). Summer vegetables, on the other hand, tend to break down quickly, resulting in steam pockets and uneven browning. Vegetables from the winter months remain stable, allowing parathas to puff, crisp and cook evenly.
Flavour from vegetables picked in the cold months is typically deeper and earthier than that of vegetables picked at other times; for example, cauliflower has a nuttier flavour, carrots have a sweeter flavour, and methi has a more fragrant flavour. These flavours typically allow for less aggressive seasoning of the filling, making the paratha more interesting because the vegetables themselves provide enough flavour on their own. The wheat flour used for the paratha should have a mild flavour, such as Aashirvaad's Shudh Chakki Atta (100% Atta, 0% Maida), so that the wheat flavour enhances the flavour of the vegetable filling rather than masking it.
Parathas made with vegetables from the winter months are often eaten after they have been packed for travel, reheated or served up to several hours after they were originally cooked. Attas made with whole wheat and modern chakki technology, like Aashirvaad's Shudh Chakki Atta, retain moisture in the dough, keeping parathas soft longer while still containing a denser filling and tougher vegetables.
The heavy cooking style of winter vegetables pairs well with the heavier cooking methods of tawa roasting, shallow frying, and slow-cooking processes. These foods naturally pair with these methods of preparation, whereas summer vegetables are better suited to quick sautéing or raw use. Cooking with this method using summer vegetables can lead to issues, especially when making stuffed breads like parathas.
Parathas rely on the complementarity of the filling and the dough to create a successful product. The filling and the dough of parathas rely on the structure and flavour of the winter vegetables to create the filling and the moisture balance, softness, and stretch of the paratha through the quality of the flour used to produce the paratha. Using either Aashirvaad 100% MP Sharbati Atta (premium grain quality), Aashirvaad High Fibre Atta with Multigrains (supports digestion), or Aashirvaad Shudh Chakki Atta (reliable for everyday use) will support the production of perfect winter parathas every time.
However, in addition to tasting great inside parathas, winter vegetables perform exceptionally well when combined with a high-quality atta flour. Winter vegetables complement the quality of atta flour, respond well to the heat used during cooking, and deliver a great flavour/texture combination without requiring additional seasoning. Furthermore, depending on the type of atta selected, you will achieve a delicious, warm, stable, nurturing, and satisfying paratha.
