6 Low-Fat Healthy Parathas to Relish in the Winter Season

As winter sets in, bringing with it a serene chill and a dreamy vibe, our culinary preferences tend to shift. Warm and comforting foods like parathas take center stage, offering not just a delightful taste but also a cozy feeling in dropping temperatures. However, for those mindful of their calorie intake and on a weight loss journey, the thought of indulging in these winter delights may seem daunting. But fear not, as we’ve curated a list of amazing low-fat paratha recipes that allow you to relish the flavors of winter without compromising your health goals.

1. Gobi aur Garlic Paratha: A Symphony of Cauliflower and Garlic Flavors

Ingredients:

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.
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 center.
Seal the edges and roll it out into a paratha shape.

How to Cook:

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 flavors.

2. Bihar-Inspired Paratha: Traditional Flavors with a Nutrient Boost

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, 1/2 cup fresh coriander leaves, 1/2 teaspoon grated ginger, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds (saunf), Salt, Ghee or oil for cooking

Instructions:

Mix whole wheat flour, water, and salt for the dough. Knead into a soft dough and let it rest.
In a separate bowl, mix chopped onions, green chilies, coriander leaves, grated ginger, cumin seeds, fennel seeds, and salt.
Assemble the parathas by dividing the dough and filling into golf ball-sized portions. Flatten, fill, seal, and roll out the parathas.
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 flavors of this traditional Bihari dish!

3. Green Peas and Spinach Paratha: A Healthy Twist to Your Winter Delight

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:

Mix whole wheat flour, water, and salt for the dough. Knead until it forms a soft dough. Let it rest.
For the filling, combine mashed green peas, chopped spinach, green chili, grated ginger, cumin powder, coriander powder, and salt.
Assemble the parathas by dividing the dough and filling into small portions.
Take one portion of dough, flatten it, and place a portion of the filling in the center.
Seal the edges and roll it out into a paratha shape.
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: A Wholesome Fusion of Potatoes and Taro Root

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:

Combine whole wheat flour, water, and salt for the dough. Knead into a soft dough. Let it rest.
For the filling, mix mashed potatoes, grated taro root, chopped onion, green chili, grated ginger, cumin seeds, garam masala, coriander powder, salt, and chopped coriander leaves.
Assemble the parathas by dividing the dough and filling into small portions.
Take one portion of dough, flatten it, and place some filling in the center.
Seal the edges and roll it out into the shape of a paratha.
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): A Street Food Twist

Ingredients:

For the 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:

Mix whole wheat flour, water, and salt for the dough. Let it rest.
For the 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.
Assemble the parathas by dividing 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 center.
Seal the edges and roll it out into a paratha shape. Apply a thin layer of ghee on the surface (optional).
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: A Gram Flour Twist for Nutrient Richness

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:

Combine whole wheat flour, water, and salt for the dough. Knead until you form a soft dough. Let it rest.
For the 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.
Assemble the parathas by dividing the dough and filling into small portions.
Take one portion of dough, flatten it, and place a portion of the filling in the center.
Seal the edges and roll it out into a paratha shape. Apply a thin layer of ghee on the surface.
Cook each side until it has golden spots, adding ghee or oil as needed.

Conclusion

These six low-fat paratha recipes offer a delightful and healthy way to embrace the winter season. From the cauliflower-garlic symphony of Gobi aur Garlic Paratha to the nutrient-rich goodness of the Green Peas and Spinach Paratha, each recipe brings its unique flavors to the table. These parathas not only cater to your taste buds but also contribute to your overall well-being. Feel free to experiment with ingredients and spice levels to make these recipes your own.