6 Winter-Special Stuffed Paratha Recipes

Aloo, Mooli, Onion, Aloo-Bathua, Gobhi & Paneer Paratha

Nothing is more comfortable in the winter than hot, desi packed parathas served right from the tawa with white butter, curd or pickles. Stuffed paratha are a healthy Indian flatbread that is stuffed with spiced vegetables including potatoes, cauliflower, radish, bathua, onions, or even paneer. They are good for you, taste great, and are great for breakfast, lunch, or dinner.

In this blog post, I’ll show you how to make six traditional and winter-time stuffed parathas at home.

• Aloo Paratha
• Mooli Paratha
• Onion Paratha
• Aloo Bathua Paratha
• Gobhi Paratha
• Paneer Paratha
  

Each paratha comes with a list of ingredients, detailed cooking guidelines and ideas for how to serve it.

Aloo Paratha:

The best thing to smell at any moment is aloo paratha cooking on the tawa on a cold winter morning. The kitchen smells like home with the warm, spiced mashed potatoes. When the dough puffs up and turns golden, the paratha turns into a soft, Buttery delight that everyone wants to devour. Adding white butter or Curd makes it a simple yet comfortable dish that brings back memories of home, warmth, and the joy of winter breakfasts.

Ingredients

For dough:

• 1 Tablespoon of oil
• 2 cups of whole wheat flour
• Salt to taste
• Water as needed

For potato stuffing:

• 2 green chillies (finely chopped)
• 1 tsp grated ginger
• ½ tsp cumin powder
• ½ tsp red chilli powder
• 3–4 boiled potatoes (mashed)
• ½ tsp garam masala
• Fresh coriander handful
• Salt to taste
• ½ tsp amchur

Mooli Paratha:

Watching winter radishes come to life in the kitchen as they are freshly grated is a special pleasure. They release a chilly, spicy smell that wakes up the senses right away. With a little ginger and some spice, the stuffing becomes something very basic yet full of flavor. The tawa fills with a warm, familiar smell as the paratha cooks. A hot mooli paratha with pickle or curd is the best thing to eat on a cold morning. It has a crispy outside and a flavorful inside. This shows how common ingredients can make the best winter meals.

Ingredients

• 2 cups whole wheat flour
• 2 medium radish (grated)
• 1 tbsp ginger (grated)
• 2 green chillies
• 1 tsp ajwain
• ½ tsp red chilli powder
• Salt
• Handful fresh coriander
• Ghee/oil

How to Make Mooli Paratha

1. Grate radish, lightly salt it and squeeze out all moisture.
2. Mix with ginger, chillies, coriander, spices.
3. Prepare dough and rest for 15 minutes.
4. Roll dough, add stuffing, and roll carefully.
5. Cook on tawa with ghee till crisp and golden.

Tip: Always grate radish just before stuffing to maintain freshness.

Onion Paratha:

The smell of chopped onions frying in a warm paratha on a cold winter day is instantly pleasant. You may also enjoy it in the summer and especially during the rainy season. The stuffing is full of flavor since it has onions and a little bit of spice in it. Each bite is lively and fulfilling. As the paratha cooks, the sides get nice and crisp while the middle stays soft and smells good.

Onion paratha goes well with green chutney or a tablespoon of curd. It lends a rustic touch to winter meals. It’s simple, bold and excellent for when you want something hearty but easy.

Aloo Bathua Paratha:

The smell of fresh bathua, a dark green plant that only grows this time of year, Might make your kitchen seem more like home in the winter. When mixed with soft potatoes, It makes a filling that is both excellent for you and warms you up. The smell of ghee and Bathua mix together while the Paratha cooks on the Tawa, making the room feel warm and welcoming.

Aloo bathua Paratha is a terrific breakfast for winter because it’s quick to make, good for you, and full of sweet flavors that are in season. Every bite is delicious and fills you up.This is my personally favourite I just love the aloo bathua paratha with garlic chutney and rayta.

Ingredients

For stuffing:

• 2 cups of cooked bathua (finely chopped)
• 2 boiled potatoes (mashed)
• teaspoon of ginger
• ½ teaspoon of roasted jeera powder
• 2 green chilies
• ½ teaspoon of black pepper
• ½ teaspoon of amchur

How to Make Aloo Bathua Paratha

1. Make dough that is soft like you always do.
2. Mix chopped bathua leaves with mashed potatoes and seasonings.
3. Roll out the dough, put the stuffing inside, and close it.
4. Cook with ghee on a tawa.

Tip: Avoid Over-Boiling bathua — it should stay slightly firm.

Gobhi Paratha (Paratha with Cauliflower Filling)

Many North Indian houses love Gobhi Paratha because it has basic flavors and tastes good. The fresh cauliflower adds a mild sweetness that goes well with spices, making a stuffing that is both light and filling. The smell of the paratha cooking on the Tawa fills the kitchen, making it hard to wait for the first mouthful.

Gobhi Paratha recipe is a popular dish that tastes well with butter and curd or packed in a lunchbox. It has a crispy surface and a soft center.

Ingredients

• 1 teaspoon of ginger
• 1 teaspoon of Green chili
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of coriander powder
• 1 teaspoon of coriander
• 1/2 teaspoon of red chili powder
• 1 teaspoon of ajwain
• 2 cups of grated cauliflower
• 1 teaspoon of salt
• 1 teaspoon of dough (Made ahead of time)

How to Make Gobhi Paratha

1. Get rid of any extra water from the grated cauliflower.
2. Mix with some spices and coriander.
3. Put it in rolled dough and roll it up gently.
4. Cook in ghee until the food is golden brown.

Tip: Roast cauliflower stuffing lightly for intense flavor.

Paneer Paratha (Protein-Rich Stuffed Paratha)

Last but not least, we have the soft and protein-rich Paneer Paratha, which youngsters and adults alike appreciate. You mix fresh crumbled paneer with ginger, green chilies, coriander, garam masala, ajwain and a little bit of red chili powder. Paneer stuffing is easy to roll and doesn’t let water out, therefore paneer paratha is easy for beginners to make. When you cook the parathas in ghee, they get soft, tasty, and quite filling. Paneer parathas are great for a warm winter breakfast or even a light dinner, especially when you add curd or homemade butter.

Ingredients

• 1 tsp of ginger
• 1–2 green chilies
• coriander
• ½ tsp of garam masala
• 200g of crumbled paneer
• ½ tsp of red chili powder
• ½ tsp of ajwain
• salt

How to Make Paneer Paratha

1. Make a smooth dough out of whole wheat flour.
2. Combine all of the stuffing ingredients with the crushed paneer.
3. Roll out the dough, fill it with the paneer mixture, and press it down.
4. Cook on a tawa with ghee till browned.

Tip:Use soft, fresh paneer so it doesn’t break up too much.

Serving Suggestions for All Parathas

Serve any of these winter-special stuffed parathas with:

• Fresh curd
• White butter (makhan)
• Mango or chilli pickle
• Green chutney
• Masala chai or lassi

Tips for Perfect Stuffed Parathas

• Always knead the dough until it is soft, then let it sit for 15 to 20 minutes.
• Get rid of extra water from watery vegetables like radishes or cauliflower.
• Roll slowly and softly to get an equal shape.
• For a real taste and crispness, Use ghee.
• Serve hot for the finest taste.

Tasty Winter Dessert

Gajar Halwa

https://zaikawale.blogspot.com/2025/08/zaikawale-food-blog-for-every-food-lover.html