Try this special five masala paratha in winters, it will give you both taste and heat! It is easy to make, know the recipe

The taste of hot parathas attracts everyone during cold winter nights. Keeping this season in mind, the demand for some parathas in the home kitchen increases, which provide natural warmth to the body along with taste. These days, the demand for special parathas made from millet, fenugreek, potatoes, paneer and jaggery-sesame seeds increases both in the market and at home. The fiber and iron present in parathas made of millet and fenugreek provide energy to the body, while parathas made of jaggery and sesame are considered helpful in maintaining warmth in winter. The fun of eating these parathas is different in the changing seasons.

In such a situation, today we are going to tell you about such a delicious paratha recipe which you might have never made and eaten. The name of this special recipe is Panch Masala Paratha. It tastes better than normal paratha. Its fragrance alone makes the mouth water. It is not only good in taste but is also very beneficial for the body. The method of making it is also very easy. If you make Panch Masala Paratha at home once, your family members will ask you to make it again and again and will praise you.

To start making Panch Masala Paratha, first take 2 cups of flour and add ½ tsp salt to it. Now, add some oil to it and mix well. After this, with the help of lukewarm water, knead this dough neither too hard nor too soft, i.e. like normal paratha dough. After kneading the dough, leave it covered for 15-20 minutes so that the dough swells and sets and the parathas become soft.

Housewife Sumitra Maurya told that what makes Panch Masala Paratha special is the 5 spice powder added to it. To make these spices you will need: fennel 2 tablespoons, cloves 1½ teaspoons, cinnamon 2 small sticks, star anise 2, black pepper 1 teaspoon, and lemon peel powder (dried and ground peel) ¼ teaspoon. To prepare these spices, dry roast fennel, cloves, cinnamon, star anise, black pepper and lemon powder in a hot pan for 1-2 minutes. Fry it until the aroma starts coming. Keep in mind that the masala should not be black. Cool the spices and grind them finely. This powder can be stored in an airtight bottle for 4 to 6 months.

According to housewife Sumitra Maurya, to make paratha, first prepare the spice paste by mixing five spice powders, melted ghee, red chili powder and salt. After this, make a ball of pre-kneaded and set dough and roll it into a big and thin roti. Now, apply the prepared masala paste evenly on this roti. Then keep folding the roti thinly like a hand fan or pleats. Make a ring by turning this long strip round and press it lightly. Now apply some dry flour and gently roll it into the shape of paratha. Finally, fry the paratha on hot pan applying ghee or oil from both the sides till it becomes golden and crisp.

Five Masala Paratha is not only delicious in taste, but is also considered very beneficial for health. The spices used in it like fennel, clove, cinnamon, star anise and black pepper strengthen the digestive system and provide natural warmth to the body in winter. These spices help in removing the toxic elements accumulated in the body and increase immunity. The spices present in it along with ghee increase energy, relieve fatigue and keep the metabolism healthy. Regular consumption of this paratha keeps the body warm in winter.