Winter Special Paratha

1: For Methi, Mooli, and Makai Paratha, combine the fenugreek leaves, radish, corn flour, green chilies, ginger, coriander leaves, ajwain, red chili powder, salt, and water to form a dough.

2: For Palak Paneer Lachha Paratha, mix the whole wheat flour, spinach purée, salt, carom seeds, crushed paneer, and spices to make a dough.

3: For Gobhi ke Parathe, mix grated cauliflower, ginger, green chili, coriander leaves, and spices in a bowl.

4: Roll the dough ball into a small disc, place stuffing, close it, and gently roll into a paratha.

5: Heat a pan and cook parathas on both sides, spreading ghee while cooking.

6: Repeat for remaining dough and stuffing.

7: Serve warm with curd and pickle.