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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This Pav Bhaji Khakhra is quite an off-beat snack. It might not taste like regular khakhras because it does not have oil, but it tastes fabulous in its own special way, with the peppy flavour of pav bhaji masala. This healthy and chatpata snack can be carried along anywhere, to office or even on a journey, so you can munch on something healthy whenever you are hungry. Check out our variety of healthy khakhra recipes - Bajra Methi Khakhras , Mini Nachni and Bajra Khakhra , Mini Oats Khakhra , Nachni Sesame Khakhra , Soya Sesame Khakhra and Whole Wheat and Methi Khakhra

palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images. palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it. For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while. Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia. Serve palak methi na muthia with mint chutney and piping hot cup of tea. You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia. Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below.

frozen paratha recipe | how to freeze whole wheat parathas | how to store frozen parathas | frozen indian bread | with amazing images. We show you how to freeze parathas in an easy and simple way. What’s better is that these are whole wheat frozen parathas with no maida. Yummy and sumptuous whole wheat parathas are absolutely irresistible, but seem like a luxury to somebody who is busy because they do not get the time to prepare it any time they want. One way out is to make the parathas whenever you find time and freeze them. If done right, the frozen whole wheat parathas stay good for at least one month. You can take out the required number of frozen parathas and thaw them whenever you want. This recipe explains how to freeze parathas. For them to stay fresh for longer, cool the parathas completely before packing and freezing them. Do not place too much stuff in the freezer as that can reduce the efficiency and lead to some spoilage. We wish you happier meal times with these delectable frozen whole wheat parathas! Aside from frozen paratha recipe check out our frozen aloo paratha recipe.

baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack | with 21 amazing images. When you bite into a baked methi mathri, the flavours just explode on your palate. From the bitterness of fenugreek leaves and the spiciness of chilli powder to the appetizing taste of coriander powder, multiple flavours clamour for your attention. What’s more, this healthy jar snack is made with whole wheat flour and is baked instead of deep-fried, unlike the traditional version. healthy crispy methi mathri is quite easy to make, so you can make a batch once in a while and keep it handy to munch on whenever hunger strikes. You can even pack it in your kids tiffin box for snack break or take a few to work. Try other jar snack recipes like the Nimki or Phoolwadi. Tips for baked methi mathri. 1. The dough should be semi-stiff and not soft. 2. The rolled mathri should not be very thick nor very thin. 3. Prick the rolled mathri uniformly throughout with the fork. This helps to make it crisp. 4. Do not forget to turn the mathri after baking for 15 minutes. This will ensure uniform baking. Enjoy baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack | with step by step photos.

wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with 24 amazing images. wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa is a nourishing breakfast option for people of all ages. Learn how to make instant wheat flour dosa. To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes. For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Repeat steps 3 to 5 to make 11 more dosas. Serve immediately with sambhar. These deliciously soft godhuma dosa made with whole wheat flour and urad dal flour are also convenient to make because the batter does not require a long fermentation. Just mix the ingredients, temper it traditionally, let it rest for half an hour, and you are ready to cook the dosas. Since the healthy atta dosa replaces high glycemic index rice with whole wheat flour, it is diabetic friendly. Serve these dosas immediately on preparation, as they tend to get chewy over time. Also, these dosas will be soft and not crisp as they are made of whole wheat flour. The use of wheat flour adds in a dose of fibre too. With 1.8 g of fibre per dosa, these instant wheat flour dosa are a wise choice for people with heart disease and high cholesterol. Being non-fermented, they can be enjoyed by people suffering from acidity to snack time or for dinner as well. Tips for wheat dosa. 1. The dosa batter should be lump free so spreading the batter becomes easy. 2. Cook the dosa on a medium flame so the wheat flour gets cooked well. Serve them immediately for best texture and taste. Enjoy wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with step by step photos.

bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The Kathiyawadi Bhakri is popular in Maharastra and Gujarat cuisine. Generally, there are two types of bhakhris—one is Gujarati Style Biscuit Bhakri while the other is puffed up whole wheat bhakri recipe served with ghee. I would like to share 4 important tips to make the perfect bhakri recipe. 1. Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough. 2. With the help of a rolling pin rollGujarati Style Biscuit Bhakri into a 100 mm. (4”) diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth. 3. Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly. 4. Keep flipping theGujarati 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 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be under cooked from inside. If you plan to take Kathiyawadi Bhakri along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly. Serve the bhakri immediately off the tava with Trevti Dal. Enjoy how to make bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri with detailed step by step photos below.

baked ribbon sev recipe | healthy gram flour sticks | baked ribbon murukku | with 25 amazing images. baked ribbon sev is a healthier version of South Indian ribbon sev. Learn how to make healthy gram flour sticks. baked ribbon sev is a South Indian jar snack which is great to keep at work or office. We have made baked ribbon sev by making a dough of gram flour, whole wheat flour, haldi, chilli powder and oil. The dough is then put into a sev press, and the ribbon sticks are rolled out on a greased baking tray. Simply bake at 180°c (360°f) for 13 minutes to give crispy baked ribbon sev. ribbon sev, made of rice flour and besan is one of the most popular jar snacks in South India. We bring you this famous baked ribbon sev snack, albeit in a healthier form. baked ribbon sev is a crunchy and tasty snack that can be enjoyed as a topping for chaat or as a snack on its own. You can store baked ribbon sev in a dry and airtight jar and enjoy it whenever you wish. Try other baked recipes like the Baked Puri, Baked Sev and Baked Nachni Chivda. Tips for baked ribbon sev. 1. Grease the “sev press" mould with little oil using a brush to prevent the dough from sticking. 2. Take a “sev press”, fit the mold with these sized holes ( the ones with vertical lines) so the sev bakes well and is crisper. Enjoy baked ribbon sev recipe | healthy gram flour sticks | baked ribbon murukku | with step by step photos.

ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack | ragi and oat crackers is sure to delight everyone – nutritious and tasty at the same time. Learn how to make nachni crackers. These ragi and oat crackers are all the better, as they are made with wholesome ragi, oats and whole wheat flour, perked up with olive oil and other seasonings. Ragi lends iron, while olive oil gives these tasty crackers an exotic aroma and a wonderfully crisp texture too, without oodles of butter or other oils. Moreover, olive oil is a good source of MUFA which helps to reduce inflammation in the body. To make ragi and oat crackers, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Divide the dough into 2 equal portions. Roll out a portion of the dough into a 200 mm. (8") diameter circle using whole wheat flour for rolling. Prick them all over using a fork at regular intervals and cut into approx. 50 mm. × 50 mm. (2"x 2") square pieces using a sharp knife. You will get approx. 12 pieces. Repeat steps 3 and 4 to make 12 more pieces using another dough portion. Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly. Serve or store in an air-tight container and use as required. Light on the stomach but crunchy to bite into, these iron rich crackers make a great snack option, whether early in the morning or in the evening during a mid-day refreshment break! Make nachni crackers in batches and enjoy them when you have time to cook. Oats are a good source of fiber and help to manage blood sugar levels. Thus this baked ragi snack suits a diabetic menu too. Heart patients who have been advised to restrict fat and fried foods, can also reach out for these crackers to keep their hunger pangs at bay the healthy way. Look here for diabetic snacks and healthy heart snacks. Tips for ragi and oat crackers. 1. Olive oil can be replaced with peanut oil. 2. Keep a close eye while baking as baking temperature may differ from oven to oven slightly. 3. Add sesame seeds while kneading the dough, to enhance its iron intake further. If you are looking out for more nutritious iron rich recipes for pregnancy check these out Chawli Masoor Dal, Mini Jowar Apple and Walnut Pancake , Nachni Ladoos, Cauliflower Greens and Besan Muthia , Ragi and Oat Crackers and Matki and Jowar Paratha. Enjoy ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack | with recipe below.

baked tortilla chips recipe | oven baked nacho chips | healthy tortilla chips | how to make homemade baked tortilla chips | with 23 amazing images. baked tortilla chips recipe | oven baked nacho chips | healthy tortilla chips | how to make homemade baked tortilla chips is a non-fried version of famous nacho chips for all health conscious. Learn how to make baked tortilla chips. To make baked tortilla chips, combine all the ingredients in a bowl and knead into a soft dough using hot water. Divide the dough into 6 equal portions. Roll a portion into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling and prick it evenly with a fork. Heat a non-stick tava (griddle) and cook the circle lightly on both the sides. Place it on a clean dry surface and cut into 8 equal triangles using a sharp knife and keep aside. Repeat step 3 to 5 to make 40 more triangles from 5 more dough portions. Place 24 triangles on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 8 minutes. Repeat step 7 to bake 24 more triangles in one more batch. Keep aside to cool completely. Serve or store in an air-tight container and use as required. Quick and easy-to-make nacho chips is a popular choice in Mexico. The homemade baked tortilla chips are baked and made with minimal oil from a blend of more whole wheat flour than maize flour instead of the traditional Mexican tortillas made with maize flour and refined flour which are also deep fried. Whole wheat flour has been used as it abounds in fibre which aids in controlling blood sugar and cholesterol levels. Heart patients, weight watchers and diabetics can enjoy these healthy tortilla chips with Tomato Salsa and tickle their taste buds by enjoying its lively flavours. You can also make a large batch of these oven baked nacho chips at one go and store them in an air-tight container for the contingencies when hunger strikes... unexpectedly. But remember to savour it occasionally in small quantities. Of course the traditional use of oodles of cheese sauce on these baked tortilla chips is best avoided! Tips for baked tortilla chips. 1. Carom seeds can be replaced with dried mixed herbs. 2. Pricking is necessary to make the tortilla chips crisp. 3. Always place the baking tray in the middle shelf of the oven. This ensures uniform baking. Also after baking, cool before serving or storing. Enjoy baked tortilla chips recipe | oven baked nacho chips | healthy tortilla chips | how to make homemade baked tortilla chips | with step by step photos.

This dish is also called sukhadi in some parts of Gujarat. This is a version of Golpapdi , that is served warm and not cut into the traditional diamond shaped cubes. The trick to making this version is to add the gur after the wheat and ghee mixture has cooled slightly and yet allows the gur to melt and caramelize thus giving it a characteristic crunch. The milk is added to keep the golpapdi in a soft molten stage. To serve this recipe immediately is very important. Here are some more desserts you can make in you microwave - Chocolate Mug Cake , Til Ke Ladoo , Sooji Ka Halwa and Meetha Chawal .

chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes |

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. In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness. While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma. Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .

besan paratha recipe | masala besan paratha | besan ke parathe | zero oil besan paratha | with 54 amazing images. besan paratha recipe | masala besan paratha | besan ke parathe | zero oil besan paratha is a satiating Indian meal when paired with a bowl of curd. Learn how to make masala besan paratha. To make besan paratha, combine all the ingredients in a deep bowl and knead into a dough using approx. ½ cup of warm water. Cover and keep aside for 20 minutes. Keep aside. Knead the dough well and divide the dough into 6 equal portions. Keep aside. Roll a portion of the dough into a 75 mm. (3") diameter cylindrical paratha using a little whole wheat flour for rolling. Brush with a little oil and seal up the paratha in a flat ball. Roll it up tightly and again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre. Again roll the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on it, using little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve immediately. Besan has a rich and appetising aroma and is often used for binding or to make sweets. However, we have innovatively used roasted besan along with taste givers like ginger-green chilli paste to make besan ke paratha. The addition of mint and coriander gives the masala besan paratha a flavourful boost. A bowl of dahi and aam ka achar is a true wholesome desi meal. Health conscious can reach out for zero oil bean paratha. This simple yet tasty paratha is loaded with fibre and vitamin B complex. You just need to make sure that you serve this fat free paratha immediately on preparation, while it is still fluffy and soft, as it tends to get dry upon cooling. Serve with fatless maa ki dal or rajma saagwala or just plain low fat curds. Tips for besan paratha. 1. Use warm water to knead the dough. This helps to make parathas soft. 2. Also oil your hands to knead the dough for smoothening after 20 minutes of resting time as besan tends to stick to your hands. 3. Use enough wheat flour for rolling as besan tends to stick while rolling too. Enjoy besan paratha recipe | masala besan paratha | besan ke parathe | zero oil besan paratha | with step by step images.

paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with 39 amazing images. paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha is a one dish meal in itself. Learn how to make matar paneer paratha. To make paneer stuffed green pea paratha, for the green pea dough, combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste. Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water. Cover with a lid and keep aside for 10 minutes. For the paneer stuffing, combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well. Combine all the ingredients including the raisins in a deep bowl and mix well. Divide the paneer stuffing into 6 equal portions and keep aside. Divide the dough into 6 equal portions. Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle. Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides. Serve immediately. A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins. The spikiness of green chillies and the semi-sweetness imparted by raisins are wonderfully balanced, making this a memorable dish. Indeed, any day on which you serve these delightful matar paneer paratha is bound to become a special occasion worth remembering! The fabulous aroma and vibrant colour of this paratha ensure that you are attracted to try it! And once you taste paneer stuffed green pea paratha, its finger-licking flavour makes you want more. Green peas and green chilli paste add a lot of zing to the paratha dough, while a wholesome stuffing of paneer and raisins adds a succulent dimension to it. You can gain in fibre from whole wheat flour and green peas which will ensure a healthy digestive system. The paneer will add enough calcium and protein to support bone health. Thus these healthy paneer green peas paratha are a must try. Health conscious, heart patients, diabetics and weight-watchers can replace full fat paneer with low fat paneer if they have been advised to restrict the amount of fat in their diet. They can also reduce the oil to knead the dough and cook the paratha. Tips for paneer stuffed green pea paratha. 1. You might not need water to knead the dough as green peas have been blended with water. So add water only if needed. 2. You can make fresh paneer or low fat paneer at home. 3. If you are making these parathas for kids, it is wise to replace finely chopped green chillies with green chilli paste in the stuffing. Enjoy paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with step by step photos.
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