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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aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with 30 amazing images. aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style is a one dish meal in itself. Learn how to make aloo cauliflower paratha. To make aloo gobi ke paratha, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Add oil to the dough and knead well. Divide the dough into 6 equal portions and keep aside. To make aloo gobi ke paratha, divide the aloo gobi stuffing into 6 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve aloo gobi ke parathe hot with pickle and curds. Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional aloo cauliflower paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi masala gobi paratha. Using whole wheat flour instead of plain flour or maida makes these parathas slightly healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option! Tips for aloo gobi ke parathe. 1. Grating the cauliflower instead of chopping makes a smooth stuffing. 2. To save time, you can boil the potatoes in a microwave. 3. For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home. 4. A soft dough is very important to get soft parathas. 5. While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast. Enjoy aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with step by step photos.

Although an integral part of Ganesha Utsav , Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick batch of Fried Modak, as it is easier to make. You can’t directly compare the flavours of fried and steamed modak as they are completely different, but kids do tend to like the Fried Modak better as it has a crunchy dimension to it. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts. The modak has a rich aroma, brought about by the addition of a few spoons of ghee to the dough. The ghee, along with a little semolina, also gives the outer covering a crispy texture. Although the Fried Modak tastes best when had fresh, you can cool it, store it in an airtight container and use for a day more, if you have any leftovers.

An easy-to-make and wholesome whole wheat paratha with the zesty flavour of ginger, speckled with carom and sesame seeds, this Ginger Paratha or Adrak ka Paratha is an all-time favourite Punjabi Breakfast recipe . The best part is that this fabulous recipe is easy and quick to make, absolutely no rocket science! Since it has quite a good flavour by itself, you can just serve it with curds and pickles. You can also try other parathas like the Paneer Spring Onion Paratha and Herbed Capsicum Paratha .

minty green peas paratha recipe | green peas vegetable paratha | matar pudina paratha | with 50 amazing images. Start your day right with minty green peas paratha, a healthy Indian breakfast paratha. Learn how to make matar pudina paratha. minty green peas paratha is a savory Indian flatbread stuffed with a tasty green mixture of peas and mint leaves. Imagine a warm, roti enveloping a burst of fresh minty aroma and the sweet-tenderness of spring peas. It's a delightful vegetarian dish that's perfect for breakfast, lunch, or a light dinner. Staying fit is mainly about understanding your body and eating foods that suit it. Consuming the right ingredients can be quite exciting if you add them to tasty foods. Mint, for example, is a great acidity reliever. Fresh mint juice early in the morning can do wonders, but you can also consume it at other times in other forms, such as these tasty Minty Green Peas and Cabbage Parathas that keep stomach acids at bay. We have reduced the spice level of minty green peas paratha to suit those suffering from acidity. Also do try other stomach-friendly recipes like Pumpkin Paratha and Suva Buckwheat Roti. minty green peas paratha is rich in vitamin C, Dietary fibre, phosphorus. Pro tips for minty green peas paratha. 1. Cook the sides of the paratha on the tava by holding the top with a pair of tongs. 2. Cook the edges of the paratha by pressing down with a spatula. If you don't, the edges will be uncooked. Enjoy minty green peas paratha recipe | green peas vegetable paratha | matar pudina paratha | with step by step photos.

masala puris with curds | masala puris for breakfast | deep fried masala puris | with 16 amazing images. A simple dough of whole wheat flour is pepped up with everyday spice powders and then deep fried, which give the deep fried masala puris a fabulous flavour. These flavour-packed masala puris with curds are perfect to have for breakfast when you are in the mood for something traditional, but don’t have enough time to prepare an elaborate spread with accompaniments and all. The masala puris for breakfast are so tasty that you can just serve them with curd and Chunda to make a satiating breakfast. Enjoy masala puris with curds | masala puris for breakfast | deep fried masala puris | with detaield step by step photos.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

mooli paratha recipe | Punjabi mooli paratha | traditional mooli ka paratha | radish paratha | diabetic friendly mooli paratha | with amazing 23 images. mooli paratha is traditional Punjabi fare! Whiffs of oil and mooli roasting together fill the whole house when these Punjabi mooli parathas are cooked in a griddle. Made with grated radish, radish leaves, whole wheat flour and common spice powders, these healthy mooli parathas are extremely nutritious and filling. Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo methi paratha or the paneer stuffed paratha. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned mooli paratha recipe. mooli paratha are super quick and easy to make. All we have done is combined whole wheat flour, grated white radish, chopped radish leaves, low-fat curd, turmeric powder, red-chili powder, oil and knead into a semi soft dough. Once the dough is kneaded, divide and roll into circle and cook on medium flame using very little oil. This Punjabi mooli paratha variation is healthier then other paratha recipes. You can’t resist having a go to mooli parathas even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive! They are loaded with calcium and vitamins, also mooli Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip. Mooli Paratha is good for diabetes. Diabetics often wonder how to cook healthy to avoid spike in blood sugar levels. To do so they need to do away with refined ingredients like maida and sugar, while including high fiber foods. Mooli Paratha is a perfect example to move along this health angle. High fiber wheat flour combined with low glycemic index radish makes a perfect meal time fare. For lunch, restrict to 2 parathas, while for snacks 1 paratha will serve the need. Serve Mooli paratha with low fat curds to make a perfect diabetic combination. Enjoy mooli paratha recipe | Punjabi mooli paratha | traditional mooli ka paratha | radish paratha | diabetic friendly mooli paratha | with detailed step by step recipe photos.

karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe | with 31 amazing images. karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe is a nourishing twist to famous Gujarati snack doodhi muthia. Learn how to make Indian bitter gourd steamed dumpling. To make karela muthia, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using little water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 150 mm. (6") in length and 25 mm. (1") in diameter. Steam the rolls in a steamer for 15 minutes or till the knife comes out clean. Cool slightly and slice the muthias into 12 mm (½”) pieces and keep aside. For the tempering, heat oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle add asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, mix well and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with green chutney. Karela and flour dumplings that are enlivened with the addition of onions and garlic to make a delicious breakfast and snack. All the ingredients used to make the Indian bitter gourd steamed dumpling are said to be diabetic friendly as they help to maintain the blood sugar levels. weight-watchers and heart patients too can add this diabetic snack recipe to their menu and benefit from the fiber it lends by way of addition of healtrhy flours like jowar flour, besan and whole wheat flour. These muthias will keep them satiated for a long time, while also B vitamins, magnesium, phosphorus and potassium to their diet. Serve them hot, along with green chutney. Tips to make karela muthia. 1. While grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it. 2. Instead of karela you can also use mooli, doodhi, methi etc. 3. For non-diabetics, you can add 1 tbsp sugar in the dough. Enjoy karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe | with step by step photos.

palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with 20 amazing images. Palak Paratha is a quick and easy recipe to make consisting of palak, whole wheat flour, maida, ghee and green chilli paste. This popular Punjabi Palak Paratha can be made healthier with the removal of plain flour and increasing the whole wheat flour. Palak contains large amounts of fibre along with a lot of essential vitamins and minerals. When puréed and combined with the flour imparts a lovely green colour Palak Paratha that's a treat for your eyes. Notes on palak paratha: 1. Add the lemon juice. It enhances the taste of the Palak Paratha. Also, adding lemon juice which is rich in vitamin C will help in the absorption of Iron present in spinach. 2. Maida is often used for making paratha recipes because it makes a more flaky flatbread. But, if you wish to keep this palak paratha recipe healthy then skip adding maida and use 1½ cup of whole wheat flour. 3. Also, add the salt. Be cautious while adding salt because spinach is slighty salty in flavour. You can even add about 1 tbsp ghee at this stage to the dough. Ghee provides softness to the Palak Paratha. 4. Combine all the ingredients and knead to semi-soft dough using enough water. 5. Dip the dough portion in flour and dust of excess flour. Roll out into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Do not use excess flour or else it will harden the palak paratha on cooking. You can roll the parathas in any desired shape. 6. Using 1 tsp of ghee, cook the Palak Paratha till brown spots appear on both the sides. Press the edges lightly with the help of flat spoon to ensure even cooking. You can even make use of butter or oil to roast the paratha. Enjoy this Palak Paratha with thick fresh curd and some achaar. All in all its a tasty way to fill your children up with the essential minerals and keep them happy and healthy. Enjoy how to make palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with detailed step by step photos and video below.

beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with 25 amazing images. beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe is an amazingly unique use of beetroot. Learn how to make Indian beetroot poori. To make beetroot puri, wash and put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape, before opening the lid and cool completely. Once cooled, peel and roughly chop it and blend it in a mixer using 2 tbsp of water till smooth. Combine all the ingredients, including the beetroot puree, in a deep bowl and knead into a stiff dough without using water. Divide the dough into 35 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle without using flour. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot or cool completely and pack in an air-tight tiffin box. The Indian beetroot poori is an attractive snack with a fabulous flavour and beautiful colour. The dough of whole wheat flour and beetroot puree has a pleasantly sweet flavour, which is complemented by spice powders that add shades of spice while also highlighting the sweetness at the same time. Take care not to add water while making the dough of beetroot luchi because the beetroot puree is enough to bind the flour together into a stiff dough. If the dough gets soggy, then the puris will get oily. You can pack this kids lunchbox recipe as a snack with some pickle and chutney or as a meal with a subzi or curry of your choice. Tips to make beetroot puri. 1. Puri dough should be stiff otherwise the puri will not fluff up. 2. Puri should neither be too thick nor too thin. 3. You can cool the puri completely and pack in a tiffin box. Enjoy beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with step by step photos.

When you need a light but wholesome snack at home or on-the-go, reach out for this recipe! Cheese and Oatmeal Cookies are so crispy that kids will gobble them up happily. Since they are savoury cookies flavoured mildly with pepper and cumin, each serving can also be slightly larger than the sweet varieties.

Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with 22 amazing images. Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. To make traditional Sindhi koki, combine the whole wheat flour, onions, coriander, green chillies, jeera, anardana, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 6 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork. Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides. Serve the Sindhi koki hot. While onions and other ingredients add flavour and crunch to the Sindhi koki, the seeds do a great job in raising the flavour to a much higher plane! Let's see why we say this is a healthy Sindhi koki. The main ingredient of the roti is whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Raw onions used are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. If your diabetic, weight loss or have a heart issue, cut the quantity of the ghee used in the recipe as it has a high healthy fat level. If you need to travel on a long journey, we have modified the traditional Sindhi koki recipe to enable the roti to last longer from a weeek to 15 days. See our recipe of Sindi koki for travelling. Traditionally, Sindhi Koki is had for breakfast with curds and Aam aur Chane ka Achaar. Enjoy Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with detailed step by step photos below.

Indian oats pancake with jowar recipe | jowar oats pancake | healthy jowar and oats pancake for breakfast | how to make oats jowar pancakes at home | with 16 amazing images. Indian oats pancake with jowar recipe | jowar oats pancake | healthy jowar and oats pancake for breakfast | how to make oats jowar pancakes at home are a quick and simple breakfast option for busy days. Learn how to make oats jowar pancakes at home. To make Indian oats pancake with jowar, combine all the ingredients in a deep bowl, add approx. ¾ cup of water and mix well to make a thick batter. Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 100 mm. (4”) diameter round pancake. Cook on a slow flame till it turns golden brown in colour from both the sides, using ¼ tsp of oil. Repeat with the remaining batter to make 3 more pancakes. Serve the indian oats pancake with jowar hot with the green chutney. Jowar oats pancake are made by adding 3 types of flours – wheat flour, oats flour and jowar flour, and all of them are enriched with nutrients. These pancakes are highly nutritious and filled with cholesterol-fighting soluble fiber. Being extremely satiating, they prevent you from bingeing on junk food. Serve these oats jowar pancakes hot, along with green chutney for breakfast and you are all set to get your share of protein, vitamin B1 and some amount of iron in the morning. Protein is the nourishment for cells of the body, vitamin B1 helps in energy metabolism and provides energy to all cells of the body while iron helps by supplying oxygen to all cells of the body. Further onions and tomatoes add in a dose of antioxidants – quercetin and lycopene respectively. These antioxidants help scavenge the harmful free radicals from the body and delay the onset of chronic diseases like heart disease and cancer. Oats are also a good source of beta-glucagon, which helps to manage blood cholesterol and blood sugar levels. Thus these healthy jowar and oats pancake for breakfast are a wise choice for heart patients and diabetics. Obese people and women with PCOS also can opt for this healthy breakfast. Tips for Indian oats pancake with jowar. 1. Chop the onions and tomatoes finely for a good mouthfeel. 2. Serve these pancakes immediately, else their texture might not be equally palatable. Enjoy Indian oats pancake with jowar recipe | jowar oats pancake | healthy jowar and oats pancake for breakfast | how to make oats jowar pancakes at home | with step by step images.

bajra roti recipe | bajre ki roti | healthy pearl millet roti | Rajasthani bajra roti | Sajje Roti | with amazing 16 photos Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thickly rolled bajra rotis are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. We have made this simple recipe of Bajra roti by kneading bajra flour with little whole wheat flour together with little salt. Whole wheat flour makes rolling and binding bajre ki roti easier. Knead the dough with warm water as the dough become pliable and easy to knead and roll. This helps in getting pearl millet roti a soft texture. The Rajasthani bajra roti are thickly rolled, cooked on a tava and then roast over open flame till brown spots appear. Traditionally white butter also known as makhan is smeared on it or if that is not available you can use ghee. Bajra Roti is a traditional Indian flatbread made with bajra or black pearl millet flour making it extremely nutritious. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. If you are looking for a gluten free option you can replace the whole wheat flour and only knead bajra flour alone to make bajre ki roti . I remember, my grandmother would roll the roti using her palm and cook it on a earthen clay tava on a chulha, which would give bajra roti a smoky flavor. I would like to share some important tips to make the perfect Rajasthani bajra roti. 1. To make Bajre ki roti, take a portion of the dough and shape into a round ball. The dough ball should be smooth without any cracks. If required, you can apply some water on your palms and then shape. 2. Serve the Bajra roti immediately smeared with white butter or ghee. If it cools down, it will feel very hard and dry. Bajra roti, lahsun ki chutney and onions is a combo!! Although absolutely simple to make, these rotis are delicious! Enjoy how to make bajra roti recipe | bajre ki roti | healthy pearl millet roti | Rajasthani bajra roti | Sajje Roti | with detailed step by step photos and video below.
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