Love parathas but watching calories? Do not fret, as we have compiled amazing low-fat paratha recipes that will help in your weight loss journey.
With the onset of winters, the quiet chill and a dreamy vibe envelope the surroundings. With the dropping temperatures, our wardrobe as well as breakfast platter undergo a transformation to prep us for the chilly weather. Parathas, poha, soups, or cheela suddenly turn a more tempting option than butter toast, porridge, and smoothies that become our staple in summer. While our body needs more calories compared to the warm weather in winters, over-indulging in high-calorie foods can mess up with our weight loss goals as well as increase risk of chronic diseases like diabetes, heart disease and blood pressure. As the appetite improves in the cold season, one should try to relish nutrient-rich and seasonal foods instead of junk foods that provide minimal or no nutrition.
Chef Ishijyot Surri, Executive Chef - SJI Hospitality, shares five delicious paratha recipes that can warm up your winter mornings.
1. Gobi aur Garlic Paratha
For the dough:
Mix 2 cups of whole wheat flour, water, and salt to form a soft dough. Let it rest for 15-20 minutes.
For the filling:
Combine grated cauliflower, chopped garlic, green chili (optional), grated ginger, garam masala, turmeric powder, salt, and chopped coriander leaves in a separate bowl.
Assembling the parathas
Divide the dough and filling into golf ball-sized portions.
Take one ball of dough, flatten it, and place a portion of the filling in the centre.
Seal the edges and roll it out into a paratha shape.
Cooking
Heat a non-stick pan over medium heat and place the paratha on it.
Cook each side until it has golden spots, applying ghee or oil as needed.
Serve the gobi aur garlic paratha hot with yogurt, pickle, or any side of your choice. Enjoy the delicious combination of cauliflower and garlic flavours.
2. Bihar-inspired paratha recipe
Ingredients
For dough:
2 cups whole wheat flour
1 cup water
Salt
Ghee for layering
For Filling:
1 cup finely chopped onions
2 green chilies, finely chopped
1/2 cup fresh coriander leaves, chopped
1/2 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds (saunf)
Salt
Ghee or oil for cooking
Instructions
For Dough:
Mix whole wheat flour, water, and salt in a bowl. Knead into a soft dough. Let it rest for 15-20 minutes.
For Filling
In a separate bowl, mix chopped onions, green chilies, coriander leaves, grated ginger, cumin seeds, fennel seeds, and salt.
Assembling parathas
Divide the dough and filling into golf ball-sized portions.
Take one ball of dough, flatten it, and place a portion of the filling in the centre.
Seal the edges and roll it out into a paratha shape. Apply a thin layer of ghee on the surface.
Cooking
Heat a non-stick pan over medium heat. Place the paratha on the pan.
Cook each side until golden, applying ghee or oil as needed.
Serve the Bihari Paratha hot with yogurt, pickles, or a side of your choice. Enjoy the delicious flavours of this traditional Bihari dish!
3. Green peas and spinach paratha
Ingredients for dough
2 cups whole wheat flour
Water (as needed)
Salt (to taste)
Ingredients for Filling:
1 cup boiled and mashed green peas
1 cup finely chopped spinach
1 green chili, finely chopped
1/2 teaspoon grated ginger
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt (to taste)
Ghee or oil (for cooking)
Instructions:
For the dough
Mix whole wheat flour, water, and salt in a bowl. Knead until it forms a soft dough. Let it rest for 15-20 minutes.
For the filling
Combine mashed green peas, chopped spinach, green chili, grated ginger, cumin powder, coriander powder, and salt in a separate bowl.
Assembling parathas
Divide the dough and filling into small portions.
Take one portion of dough, flatten it, and place a portion of the filling in the centre.
Seal the edges and roll it out into a paratha shape.
Cooking
Heat a non-stick pan over medium heat. Place the paratha on the pan.
Cook each side until it has golden spots, applying ghee or oil as needed.
Serve the green pea and spinach paratha hot with yogurt, pickle, or any side dish of your choice. Enjoy this healthy and tasty paratha!
4. Aloo and kachalu paratha
Ingredients
For dough
2 cups whole wheat flour
1 cup water
Salt
For filling
2 medium-sized boiled and mashed potatoes
1 cup boiled grated taro root
1 small finely chopped onion
1 finely chopped green chili
1/2 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
Salt
Chopped fresh coriander leaves
Ghee or oil
Instructions:
For dough
Combine whole wheat flour, water, and salt in a bowl. Knead into a soft dough. Let it rest for 15-20 minutes.
For filling
Mix mashed potatoes, grated taro root, chopped onion, green chili, grated ginger, cumin seeds, garam masala, coriander powder, salt, and chopped coriander leaves in a separate bowl.
Assembling parathas
Divide the dough and filling into small portions.
Take one portion of dough, flatten it, and place some filling in the centre.
Seal the edges and roll it out into the shape of a paratha.
Cooking
Heat a non-stick pan over medium heat. Place the paratha on the pan.
Cook each side until it has golden spots, applying ghee or oil as needed.
Serve the aloo and kachalu paratha hot with yogurt, pickle, or any side of your choice.
5. Mumbai Aloo Paratha (inspired by vada pav)
Ingredients
For dough
2 cups whole wheat flour
1 cup water
1/4 teaspoon salt
Ghee (for layering) optional
For aloo filling
3 medium-sized potatoes, boiled and mashed
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
1 teaspoon chana powder
Fresh coriander leaves, chopped
Ghee or oil (for cooking)
Instructions
For dough
Mix whole wheat flour, water, and salt in a bowl to form a soft dough. Let it rest for 15-20 minutes.
For aloo filling
Heat ghee in a pan. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and green chilies. Cook until onions are golden brown.
Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
Add the boiled and mashed potatoes. Cook for a few minutes, stirring well. Add chopped coriander leaves and let the filling cool. Also, add chana powder for a Mumbai twist.
Assembling parathas
Divide the dough and filling into golf ball-sized portions.
Take one ball of dough, flatten it, and place a portion of the aloo filling in the centre.
Seal the edges and roll it out into a paratha shape. Apply a thin layer of ghee on the surface(optional).
Cooking
Heat a non-stick pan over medium heat. Place the paratha on the pan.
Cook each side until it has golden spots, applying ghee or oil if needed.
Serve the inspired Aloo Paratha hot with yogurt and pickle.
6. Rajasthani Paratha
Ingredients
Dough
2 cups whole wheat flour
1 cup water (add more if needed)
1/4 teaspoon salt
Ghee (for layering)
Filling:
1 cup gram flour (besan)
2 tablespoons ghee
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/2 teaspoon fennel seeds (saunf)
Salt to taste
Fresh coriander leaves, chopped
Ghee or oil (for cooking)
Instructions
Dough
Combine whole wheat flour, water, and salt in a bowl. Knead until you form a soft dough. Let it rest for 15-20 minutes.
Filling
Heat ghee in a pan. Add cumin seeds and fennel seeds. Once they splutter, add gram flour (besan) and roast until golden brown.
Add turmeric powder, red chili powder, coriander powder, salt, and chopped coriander leaves. Mix well and cook for another 2-3 minutes. Allow the mixture to cool.
Assembling parathas
Divide the dough and filling into small portions.
Take one portion of dough, flatten it, and place a portion of the filling in the centre.
Seal the edges and roll it out into a paratha shape. Apply a thin layer of ghee on the surface.
Cooking
Heat a non-stick pan over medium heat. Place the paratha on the pan.
Cook each side until it has golden spots, adding ghee or oil as needed.
Disclaimer: This Article is auto-generated from the HT news service.
