680 whole wheat flour recipes

Whole wheat flour Recipes, Indian Gehun Ka Atta, Wheat Recipes

whole wheat flour recipes | Indian Gehun Ka Atta, Wheat Recipes. Roti/Chapatti and parathas are the most popular flatbreads consumed in India. They are nourishing, healthy and filling & generally relished with subzi or accompaniments. India being a diverse country, each region has their own speciality. Phulkas are small, soft flatbreads cooked on a tava smeared with ghee/oil whereas Puri is small, deep-fried flatbread that can be served as a snack or a meal depending on the accompanying items.

Masala puri made with whole wheat flour perked up with spices is a popular breakfast in Gujarat. Dudh ki Roti is another variant of the normal roti, its soft texture and the pleasant flavour of milk and ghee is liked by all. Aloo paratha, Gobi paratha are famous breakfast food in Punjab, commonly topped with homemade white butter, served with pickle and a glass of sweet lassi. Delight your kids with these melt-in-the-mouth treats like Cheese paratha or Chocolate cheese paratha.

Whole wheat flour dry snacks/snacks

Snacks like chakli, puri, sev that are made using plain flour and deep-fried can be made into healthy dry snacks. The combination of besan and whole wheat flour enhanced with spices to make thin, crispy Ribbon sev is healthy and equally tasty. Made using fibre-rich oats, the Baked Oats Puri is flavoured with sesame seeds, garlic paste and kasuri methi. Multigrain Healthy Cracker, Masala Khakhra, Baked Methi Mathri, Flax Seed Shakarpara are some healthy dry snacks that can be prepared in bulk and stored in air-tight containers and munch on guilt-free whenever hunger strikes.

Instant Oats and Whole Wheat Uttapam or Atte ka Chila are surely a quick-fix to your morning breakfast. The batter requires no soaking or fermenting and can be fortified with a good dose of veggies to make it more delicious. Traditional tea-time snack, Bajra Dhebra made with a dough of bajra and whole wheat flour flavoured deliciously with spice powders, green chillies, ginger and garlic is an interesting snack to munch on! Similarly, you can prepare Methi Makai Dhebra, Crispy Whole Wheat Muthia.

Whole wheat flour breads

Most loaves of bread are made using refined flour but, you can always substitute that with wheat flour or multigrain flour which is any day a lot more healthier but might not be as tasty. Laadi pav is feather-soft bun eaten with spicy bhaji or you can also serve it as a sandwich lined with chutney and packed with vada, bhaji , omelette. We have used a quarter cup of plain flour to the eggless dough to give the pav a little elasticity. Upgrade simple bread rolls with a peppy masala of onion, herbs and spice powders, these Whole Wheat Masala Bread Rolls are definitely the perfect accompaniment to a cup of masala chai. We all love bread based dishes, be it pizza, burger or just sandwiches.

Most people have become health conscious these days and prefer healthier alternatives over refined flour and that’s when Homemade Whole Wheat Burger Buns, Whole Wheat Pizza Base, Whole Wheat Bread Loaf Using Instant Dry Yeast, Whole Wheat Mexican Tortillas, Lebanese Whole Wheat Pita Bread come to rescue. They can then be transformed into a wide range of dishes with the addition of different vegetables as stuffing/topping. Tortillas/roti made by combining plain flour and gehun ka atta can be made into an array of snacks like Mexican Bhel a fusion of Indian bhel with Mexican flavours, Aloo and Paneer Roll a sumptuous roll with crunchy salad and chatpata stuffing, Corn and Cheese Quesadillas which is sure to strike the right chord with everybody.

Whole wheat flour Indian Desserts

The use of whole wheat flour is not limited to bread and snacks, it can be transformed into lip-smacking desserts like Golpapdi, Gaund Ke Ladoo, Atta ka Sheera, Puran Poli. Puran Poli is a traditional sweet made in Maharashtrian and Gujarati households, auspicious occasions are surely incomplete without hot puran poli with ghee. While Gujarati’s make it with toovar dal, Maharashtrian’s prefer chana dal.

The dal is mildly spaced with aromatic ingredients like saffron and cardamom powder. One of the most popular ways of consuming Gaund that provides the body with heat is to transform them into delicious Gaund ke Ladoos. Atta ka sheera is authentically made in a kadhai by slowly roasting wheat flour but you can also, make it in a microwave quickly in 10 minutes. Soft and chewy Chocolate Chip and Oatmeal Cookie and Whole Wheat Cornflake Cookies will surely pamper your palate!

Enjoy our whole wheat flour recipes | Indian Gehun Ka Atta, Wheat Recipes given below. 

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Stuffed pasta-cannelloni topped with yummy tomato sauce and low calorie white sauce! Cannelloni is made from plain flour, which when consumed in excess or regularly can be bad for health – this is because the flour is refined and gets converted to sugar quickly, thereby fluctuating blood sugar levels. However, that is no reason to abstain from our favourite cannelloni! Simply mix in equal amounts of whole wheat flour to add a dose of fibre – this would prevent the rise in blood sugar levels. Stuff this cannelloni with a filling of your choice and lo and behold, you have an exotic dish. I have combined pineapple and paneer to pep up the bland taste of cannelloni, and used low fat milk, paneer, mozzarella cheese and low calorie white sauce to further cut down on calories and fat.

Stuffed makai palak parathas, used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. It is traditionally served with butter but can be served with pickle and curds too.

Fresh strawberries, orange marmalade and warm buttery scones together make a wonderful dessert. Make this when fresh strawberries are in season. The colours are a feast to the eyes, while the taste is simply delicious.

A classic Gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. This version is an easy and healthy way to make oondhiya.

multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with 28 amazing images. multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil is a nourishing Indian fare. Learn how to make healthy multi flour bhakri. To make multigrain bhakri, healthy multi flour bhakri combine all the ingredients in a deep glass bowl. Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking. Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough. Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side. Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side. Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to cook. To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs (chimata) further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt. Healthy multi flour bhakri is a lovely crispy slightly burnt healthy bhakri which goes with any sabzi like chawli leaves sabzi or hare lehsun ki sabzi. Made from ragi flour, bajra flour and whole wheat flour, when cooked the bhakri has a lovely neutral taste of a burnt Indian bread. The use of a variety of healthy flours add in a dose of fibre in 3 flour bhakri. Fibre is a key nutrient in our daily diet. It can reduce your risk of heart disease, prevent the onset of diabetes or control hike in blood sugar levels and tackle some types of cancers, and also help weight control. This crispy bhakri without oil has enough B vitamins which help in energy metabolism in the body and appreciable amounts of iron which helps to avoid fatigue by ensuring a proper supply of oxygen to all parts of the body. Tips for multigrain bhakri. 1. Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart. 2. When using khakhra press, cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely. 3. On a high flame, take a pair of tongs (chimata) and further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. 4. Since there is no oil used in cooking this bhakri, we recommend serving immediately. Enjoy multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with step by step photos.

pyaz ki roti recipe | pyaz ka paratha | pyaaz ki roti | pyaj wali roti | healthy onion roti | with 21 amazing images. pyaz ki roti is a delectable dish with a mix of basic ingredients which suits people of all ages. Learn how to make pyaj wali roti. pyaz ki roti is a simple preparation with the addition of pomegranate seeds to wheat flour, to enhance your fibre intake. This high fibre in pyaj wali roti makes it suitable for diabetics and women with PCOS also. To make pyaz ki roti, mix together all the ingredients and knead into a soft dough adding enough water. Divide the dough into 4 equal portions and roll out to a circle of 125 mm. (5") diameter. Cook on a non-stick pan till both sides are lightly browned, using a little oil. Repeat to make 3 more rotis. Serve hot with a subzi of your choice. Regular wheat flour roti is flavoured here with finely chopped onions. Quercetin, the main antioxidant in onion, exhibits anti-inflammatory properties to ward off the free radicals which would otherwise harm our healthy body cells. This in turn prevents the onset of various chronic diseases like cancer, heart diseases etc. People with existing heart disease can also benefit from this pyaaz ki roti. Those with high BP can restrict the amount of salt added and enjoy it. Further anardana and chopped green chillies and the other spices add just the right amount of zing to this healthy onion roti. These nourishing rotis, cooked with minimum oil will add value to your menu – be it breakfast or main meal like lunch or dinner. Tips for pyaz ki roti. 1. Chop the onions very finely so rolling becomes easier. 2. Serve immediately as they are cooked with a restricted quantity of oil. 3. Pair it with garlic chutney as a healthy accompaniment. Enjoy pyaz ki roti recipe | pyaaz ki roti | pyaj wali roti | healthy onion roti | with recipe below.

dal and soya paratha recipe | soya dal paratha | healthy dal soy vegetable paratha | with 40 amazing images. dal and soya paratha is a paratha made with soya flour, dal and vegetables. Learn to make soya dal paratha. Now, here is a delectable and even slightly elaborate dal and soya paratha that you can cook in a jiffy nonetheless! Because you can make the stuffing well in advance and store in the deep freezer to use as and when required. Powdered soya chunks blend well with any ingredient and add bulk too, especially in the dal and soya paratha stuffing. It soaks up all the moisture and so the mixture could turn dry sometimes… but all you need to do is add a little water to set it right! Mashed potatoes act as a binding agent for the soya dal paratha stuffing; but as an alternative you could also use grated tofu. Cabbage and yellow moong dal are a combination made in heaven-another factor that makes this dal and soya paratha recipe desirable! However do not overcook the moong dal; just boil them till done, in a vessel full of water. Each grain should be separate for the dal and soya paratha to be perfect; mashed or overcooked dal will spoil the feel and taste of the dish. Enjoy dal and soya paratha recipe | soya dal paratha | healthy dal soy vegetable paratha | with step by step photos.

Filled with the goodness of paneer and corn, this easy to prepare mexican treat resembles a cheese paratha! note that paneer shares the spotlight with mozzarella – because a good melting cheese is an indispensable part of all quesadillas fillings.

White sauce is frequently used in continental cuisine. Here is a low calorie version of white sauce which made healthy by the use of cauliflower for creaminess and whole wheat flour instead of the refined plain flour. Enjoy using this white sauce without the guilt for making your favourites dishes like pastas and baked dishes.

Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few green chillies and a dash of jeera are able to provide such an attractive aroma and taste to this dish.

nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki | with 13 amazing images. nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki is a non-fried version of the famous Bengali snack. Learn how to make Indian ragi nimki. Nimki is an all-time favourite Bengali jar snack, just perfect to have with a cup of steaming hot tea. Here is an equally tasty but healthier version of the traditional snack, made with whole wheat flour and nachni flour. We have used a dash of garlic and green chillies to perk up the crunchy Indian ragi nimki, but you can go for any other seasonings of your choice. In fact, you can go an extra mile and incorporate leafy veggies into the dough to make nachni nimki even more nutritious. Together with delicious dips like yoghurt paneer dip, it makes a yummy evening snack. The healthy Bengali wheat flour and ragi nimki abounds in fiber which helps to maintain blood sugar and blood cholesterol levels. These munchies can easily be carried to work and enjoyed with friends and colleagues. Ragi lends iron which helps to boost hemoglobin and avoid fatigue setting in. The magnesium from the combination of wheat flour and ragi flour can also help to maintain nerve function and normal heartbeat. Tips for nachni nimki. 1. Wheat flour can be substituted with jowar flour. 2. You can also add 1 tbsp of sesame seeds (til) to the dough. This will further boost its iron content. 3. This nimki can also be baked in a pre-heated oven at 180ºC for approx. 15 to 18 minutes. Remember to turn the nimki once in between. Enjoy nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki | with step by step photos.

panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with 40 amazing images. Panjiri is a healthy, nutritious Indian sweet recipe that is crumbly and coarse in texture and prepared using whole wheat flour (atta), ghee and lots of dry fruits, gum and seeds. Learn how to make panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | Aata panjiri an authentic and traditional Krishna Janmashtami bhog prasad is an extremely simple, healthy, and tasty panjiri recipe, loaded with all the goodness of dry fruits. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional way. Panjiri is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, which is perfect for providing nourishment and energy to new moms, or eaten in general in the winters to ward off cold. Tips to make panjiri recipe: 1. Make sure all the gond pieces are puffed well. If not, they will stick to your teeth which will not be very pleasant. 2. Keep stirring the flour continuously otherwise the flour will burn from the bottom of the pan. 3. You can also add raisins in the panjiri. 4. You can store the panjiri in an air tight container for 2 to 3 weeks. Enjoy panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with detailed step by step images.

dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with 35 amazing images. dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread is a sure-shot winner in most Maharashtrian households. Learn how to make Maharashtrian thalipeeth. To make dhapate, in a deep bowl, add jowar flour, whole wheat flour, besan. Bajra flour, rice flour, onions, coriander, sesame seeds, turmeric powder, coriander powder, prepared paste and salt and knead into a soft dough using approx. 1 cup of water. Divide the dough into 9 equal portions. Take a butter paper and place it on a clean, dry surface, put a portion of the dough on it and keep tapping to form a circle of 175 mm. (7”) diameter thin circle using wet hands. Using your index finger make holes at intervals. Heat a non-stick tava, grease it with ½ tsp of oil, place the butter paper on it and remove the butter paper gently. Put 1 tsp oil evenly over it. Cover with a lid and cook on a medium flame for 2 minutes or till it is cooked well. Flip and use more 1 tsp of oil evenly over it and cook from both the sides till light brown in colour. Repeat steps 3 to 8 to make more 8 more thalipeeths. Serve immediately with thecha and curd. Indian dahi dhapate has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too. You can go a step further and improvise this Maharashtrian thalipeeth to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth. By the way, in case you are wondering why the dish is called dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a butter paper and then transfer to the tava. This is much easier. Enjoy this authentic Maharashtrian multigrain flatbread hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old. Serve dhapate with accompaniments like green chilli thecha or red chilli thecha, onion tomato koshimbir, tendli ka achaar and white butter. Tips to make thalipeeth. 1. Wet your hands to tap the thalipeeth dough it would be easier to spread. 2. You can add sesame seeds on top of the thalipeeth, it's optional. 3. You can use cotton cloth or plastic sheet instead of butter paper to make thalipeeth. Enjoy dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with step by step photos.

A tasty snack made with readily available ingredients, Masala Tikadia is rich with the flavour of jeera. Soft, chewy and crisp at the same time, these are sure to entertain your palate with their simple flavours and fresh texture. Just make sure you serve the Masala Tikadia immediately after cooking them, to ensure the best texture and maximum flavour.
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