Multigrain Parathas with vegetables .... a fulfilling and wholesome winter breakfast

Winter is such a beautiful season. 

Sporting, giving and forgiving.

You can cook and eat to your heart's content. 

There is a bountiful of fresh vegetables, fruits, flowers.

The fields overflow with crops , ready to be harvested.

The granaries soon fill with the fresh new rice, new date palm jaggery and wheat and corn .... every part of the country has its own kind of crops. 

The tilted sun turns soft and has the right warmth for the making of boris / wadis. And some winter pickles. Mostly with fresh winter vegetables. And some fruits like the amla / amloki and the ber / kul. 

Kitchens start humming with active elderly ladies of the house busy churning out sweetmeats / pithe / pithas.
Afternoon siestas are replaced with groups sitting out in the soft sunlight and chatting, while the hands would be busy knitting or peeling sweet, fresh green peas.
And endless rounds of the very spicy adrakwali chai / ada chaa / ginger tea. 

All these beautiful thoughts and memories played in my mind as I prepared today's breakfast.

Winter grains, winter vegetables, soya granules, homemade punjabi garam masala, lots of garlic and green chillies went into this delicious paratha sitting on my plate.
Slathered with my homemade ghee and tawa fried till crisp. 

The flours that I used are whole wheat, corn and millet. 
The vegetables are cabbage, green peas and leftover boiled rajma. 
I also added some turmeric powder. 

Kneaded with very little water. 
Rolled out thickish parathas and tawa fried them with ghee till golden brown on both sides. 

In the absence of some fresh white butter, I topped it with a chunk of my favourite Amul butter. 

A full meal by itself.

Time saver.

Highly nutritious.

And loaded with the warmth of my memories from my home and all the beautiful places that I have visited in winter. 

Do you love winter too?

What is your favourite winter dish? 

This pairs very well with any pickle or curd on the side. 

Also with all kinds of chutneys. 

I enjoyed them with my Bengali Tomato chaatni while B opted for my Garlic chutney. 

What would you like to enjoy this with?

Care to share some suggestions?