With the arrival of winter, we start craving hot, sweet, and savory seasonal delights. Be it a frothy hot cup of masala tea or a freshly made bowl of Gajar Ka Halwa, every recipe brings a sense of well-being and pleasure to the palate. To tingle your taste buds in this chilly winter, here we have five lip-smacking winter-special vegetarian recipes for you, give them a shot!!
Winter-Special Vegetarian Recipes To Try Now
Here are five lip-smacking vegetarian recipes to beat the winter blues.
Hot Dahi Kababs
Need something hot and savory for chilly winter evenings? Serve this spicy, melt-in-mouth recipe with a steamy, hot cup of masala tea.
Ingredients
- ½ cup curd
- ¾ cup paneer crumbled
- ¼ cup besan
- ¼ cup chopped green coriander
- 1 tbsp chopped green chili
- ½ cup chopped onion
- Pinch of salt
- 1 tbsp roasted powdered cumin seeds
- 2 tbsp oil
- 1 cup breadcrumbs
Recipe
Mix curd, paneer, and besan. Add chopped onion, green chili, and coriander. Now, leave aside for an hour. Consequently, add salt and roasted cumin seed powder. Shape into some round flat tikki. Now, coat the tikki with breadcrumbs. Pan-fry on both sides until they turn brown. Serve hot with tomato ketchup and green coriander chutney.
Corn Fritters
Give your desi pakoras a continental twist with these delicious corn fritters. Interestingly, these fritters are a perfect combination of hot and spicy to compliment your evening tea in winter. We bet this will be your one of the must-have winter-special vegetarian recipes every year!
Ingredients
- 200 gms corn kernel
- ½ cup chopped onion
- 2 chopped green chili
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp corn flour
- 1 tbsp gram flour
- 1 tbsp maida
- Pinch of paprika powder
- Pinch of red chili powder
- ½ tsp cumin powder
- 1 tbsp oil
- 2 tbsp milk
Recipe
Firstly, pour a little oil to a pan. Add chopped onion, corn kernel, and green chili. Fry for 2 minutes and keep aside. Now, time to take a vessel and add corn flour, besan, maida, baking soda, baking powder, jeera powder, and paprika. Add onion mix too. Now, pour some milk and knead into a stiff dough. Subsequently, shape it into small balls. Now, heat a pan with some oil.
Lastly, deep fry the balls until they turn crispy brown. Serve the fritters with tomato ketchup and green coriander chutney.
Masala Poori
Are you craving something more traditional and Indian? How about some stuffed masala pooris? You can enjoy them with hot chole or aloo sabzi or with a hot cup of tea as an evening snack.
Ingredients
(For Dough)
- 1 cup Wheat Flour
- ¼ cup semolina (sooji)
- ¼ tbsp carom (ajwain) seeds
(For Filling)
- 1 tbsp cumin (jeera) seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- Few black peppercorns
- 4 dry Kashmiri red chili
- ¾ cups of split black lentil (urad daal)
- ½ cup freshly chopped green coriander
- Pinch of salt
- 2 tbsp oil
Recipe
First, prepare the dough by combining wheat flour, sooji, and carom seeds. Now, add water bit by bit to get a stiff dough and keep aside. Prepare a masala powder for the stuffing. For the masala powder, add spices like cumin seeds, coriander seeds, fennel seeds, black peppercorns, and dry red chili in a pan. Afterwards, dry roast them on a slow flame until they release an aroma. Now, turn the flame off and let the mixture cool. Next, add them to a blender and prepare a coarse powder.
Soak the urad daal overnight or at least 4 hours before preparing the stuffing. Rinse the soaked daal and add to a blender. Now, prepare a coarse paste. Next, add 2 tbsp of oil in a pan. Add the coarse daal paste. Saute for a while on medium-low flame. Add salt and masala powder. Saute and cook for 2-3 minutes on medium flame. Add chopped green coriander. Now, mix well and keep aside.
Divide the dough into equal portions. Roll every portion into thin rounds. Add some stuffing in the center, close the edges, and roll again into small puris. Heat some oil in a deep wok. Deep-fry the puris on medium flame until they turn golden brown. Serve hot with sabzi, pickle, or tea.
Haryali Matki Khichdi
We often eat khichdi for its nutritious value and ease of digestion when sick. But with a little twist, you can turn the traditional healthy khichdi into one of the delicious winter-special vegetarian recipes everyone craves.
Ingredients
- 1 cup moong dal sprouts
- 1 chopped onion
- ½ cup pureed spinach
- ½ cup mint leaves
- 1 tbsp chopped ginger
- 1 tsp garam masala powder
- 1 tsp black pepper powder
- 1 tsp asafoetida
- 1 tsp cumin seeds
- Salt to taste
- 1 cup rice
- 1 cup chopped spinach
- 5 cup water
- 4 tsp ghee
Recipe
Soak rice in water for 20-30 minutes. Put a kadhai on medium flame. Add desi ghee. Once the ghee melts, add cumin seeds and a pinch of asafoetida. When the cumin seeds crackle, add chopped onion and ginger. Saute for a while and add soaked rice and sprouted moong daal. Mix well and add water. Next, add garam masala powder, black pepper powder, and salt to taste. Now, cook for 2-3 minutes.
Next, add spinach puree and chopped spinach. Mix well and cook for 2-3 minutes. Subsequently, add chopped mint leaves, mix, cover, and cook for a while. Once the ingredients are well cooked, serve the healthy khichdi with roasted papad, pickle, and salsa salad.
Besides, you can also replace rice in this recipe with broken wheat or dalia for a healthier version of the khichdi.
Broccoli Spinach Cheela
Need a breakfast recipe that is quick to prepare, healthy for the body, and yet delicious for the palate? Try this healthy broccoli spinach cheela recipe for a quick start on a chilly winter morning.
Ingredients
- 1 cup broccoli cut into florets
- 1 cup spinach
- gram flour 1 cup
- ½ tbsp chopped ginger
- 2 green chili
- 1 tsp cumin powder
- ¼ tsp garam masala powder
- ¼ tsp black pepper powder
- Salt as per taste
Recipe
Add broccoli florets and spinach into a blender. Also, add ginger, green chili, and a little water to prepare a smooth, thick paste. Pour the paste into a bowl. Now, add gram flour, cumin powder, garam masala powder, black pepper powder, and salt. Mix well and add water bit by bit to prepare a semi-thick batter.
Put a pan on medium flame. Now, sprinkle some ghee or butter. Pour a ladle full of batter and spread it in a circular motion to prepare a healthy cheela. Lastly, cook well on both sides until it turns golden brown and crispy. Serve with tomato ketchup and green chutney.
To conclude, winter is the season to meet and feast together. Indulge in your favorite foods but don’t forget to consume in moderation, right?
Frequently Asked Questions
1. Can I replace curd in Dahi Kababs if I’m lactose intolerant?
Yes, you can! Simply swap curd with hung vegan yogurt or thick cashew curd — it blends smoothly and still gives that rich, creamy texture. Moreover, when you drain out extra water, your kababs turn out crisp and firm. So, you don’t have to skip your favorite Dahi Kababs even if you’re lactose intolerant
2. What are some healthy ways to enjoy fried winter snacks like Corn Fritters?
You can easily make Corn Fritters healthier without losing the fun! Instead of deep-frying, go for air-frying or baking — it uses less oil yet keeps that irresistible crunch. Plus, adding oats or chickpea flour makes them more filling and light on your stomach. And to balance the flavor, serve them with mint chutney or a tangy yogurt dip.
3. How can I make my winter recipes more protein-rich?
It’s simple! You can add sprouts, tofu, paneer, or lentils to almost any recipe. For example, mix moong sprouts into your khichdi or spinach cheela — and suddenly, you’ve got a high-protein, energy-packed meal. Also, these ingredients not only nourish your body but keep you warm and active throughout chilly winter days.
4. What’s the best oil to use for frying or sautéing during winter?
Go for mustard oil or groundnut oil. They both add warmth, depth, and a wonderful aroma to your food. Furthermore, they pair beautifully with Indian spices, making your dishes burst with flavor. But if you prefer something milder, rice bran or sunflower oil works great too — they’re lighter and heart-friendly.
5. How do I store leftover winter dishes to keep them fresh longer?
First, let your food cool down completely. Then, store it in airtight containers and refrigerate it to lock in freshness. When you’re ready to eat, reheat it gently on a pan or in the microwave. And here’s a tip — add a spoon of ghee while reheating poori or khichdi to bring back that fresh, homemade aroma and softness!
Related Post-
5 Healthy Salads to Relish this Holiday season
6 Healthy Carrot Recipes for This Winter
References-
https://www.tarladalal.com/
thechannel46.com
https://indianexpress.com/
