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. 

Goto Page: 1 2 3 4 5  ... 22 23 24 25 26  ... 45 46 47 48 49 

The very same irresistible taste, the same luscious mouth-feel and the same unabated excitement of feasting on pasta, albeit with an excitingly healthy twist! Here, we have made delicious Creamy Herb Pasta with whole wheat pasta, thickened with whole wheat flour and boosted with calcium-rich paneer. Fresh herbs like parsley and basil are the highlight of this recipe, and make the pasta really flavourful and aromatic. Sans any refined products, this Creamy Herb Pasta takes care of your usual worries. Enjoy it hot and fresh. You can also ry other calcium rich international recipes like Paneer, Cheese and Corn Quesadillas or Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .

spinach tahini wrap recipe | healthy spinach wrap Indian style | spinach wrap with tahini spread | healthy spinach roll | healthy recipe for pregnancy | spinach tahini wrap is a healthy one dish meal which can be served for lunch. Simple to make, the wraps combine flavour and taste in one healthy package. Learn how to make spinach wrap with tahini spread. To make spinach tahini wrap, first make the roti. For that, combine wheat flour, spinach puree, oil and salt and knead into a soft dough using water. Keep aside for 1/2 hour. Divide into 6 portions and roll into 6 rotis of 6” each. Lightly cook them on tava and keep aside. To make the stuffing, Heat the oil in a pan, add the onions and sauté till they turn translucent. Add the mixed vegetables, green chillies, coriander and salt and sauté for another minute. Divide into 6 equal portions and keep aside. For Tahini paste, Roast the sesame seeds and chana dal separately and grind them together in a mixer to a fine powder. Remove the powder in a bowl, add all the remaining ingredients and mix well. Keep refrigerated for at least an hour. Finally assemble, place one roti on a clean dry surface. Put an even layer of lettuce on it. Spread a thin layer of the spicy tahini paste on the lettuce and then a portion of the filling. Spread a little chilli-garlic paste on top of the filling and roll up tightly. Serve immediately. Our every day rotis are flavoured and made more nourishing with the use of spinach puree in healthy spinach wrap. Iron rich palak is a common vegetable found in most household pantries, so making these rotis isn’t very difficult. Learn how to make spinach puree. The use of Tahini in this spinach wrap with tahini spread lends a flavourful Mdeiterranean touch. Sesame seeds further top up iron values. A wrap makes up for 22% of your daily iron needs. Build your iron stores with this healthy recipe for pregnancy and ensure right nourishment for your baby. The mixed vegetable stuffing in healthy spinach wrap Indian style further add fibre too! This nutrient is necessary for a healthy digestive system and proper bowel movements. Tips for spinach tahini wrap. 1. You can make the spinach puree in advance and store it if you wish to save time. 2. Mums-to-be can adjust the use of chilli-garlic paste as per the spice they can handle. 3. Prefer using grated vegetables as they are cooked only for 1 minute. Enjoy spinach tahini wrap recipe | healthy spinach wrap Indian style | spinach wrap with tahini spread | healthy spinach roll | healthy recipe for pregnancy.

palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with 50 amazing images. palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss is a healthy one dish meal. Learn how to make healthy spinach paneer paratha. To make palak paneer paratha, for the palak dough combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water. Cover and keep aside for 15 minutes. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds. Add the cauliflower and saute on a medium flame for 2 minutes. Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Divide the dough and the stuffing into 8 equal portions. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. With the refreshing green hue of spinach, these healthy spinach paneer paratha look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling! These palak paneer paratha for weight loss can be enjoyed by heart patients and diabetics too. The use of whole wheat flour, spinach and cauliflower adds fibre and paneer adds in protein, both the nutrients help to add a satiety value. The fibre also helps to manage cholesterol and blood sugar levels. You can make your choice between full fat paneer and low fat paneer. Tips for palak paneer paratha. 1. The spinach puree has to be thick. So do not add too much water while blending spinach. 2. While we have stuffed the paratha and made a semi-circle, you can place the stuffing in the centre, bring all the sides of roti in the centre, seal it and finally roll it again. 3. Grated cauliflower can be replaced with grated carrot. 4. Since very little oil is used to grease the tava before cooking the paratha, we suggest you serve these parathas immediately to enjoy its texture and flavour. Enjoy palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with step by step photos.

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

Sweet Shakarpara is one of the most famous jar snacks in Western and Northern India. It is made during Holi and other festivals, and is much-loved by all. What makes this classic recipe a great hit with everybody is its crispy texture and pleasant sweetness. While the traditional Sweet Shakarpara is made with refined flour and fried in ghee, here we show you how to make a healthier, baked version using whole wheat flour. Of course, it being a sweet dish we cannot avoid sugar but we have used it minimally just to lend a pleasant sweetness. Take the healthier route and try this out during this festive season. You can also try other healthy sweets like the Pear Rabri and Healthy Peda .

Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with 24 images. Punjabi aloo paratha is a dish wish a universal appeal! While North Indians like to have it any time of the day, for breakfast, Indian lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. stuffed aloo paratha is also a very famous Indian street food which is mostly available in the morning. What makes these whole wheat Punjabi aloo paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the aloo ka paratha stuffing, while amchur gives it an enjoyable tinge of tanginess. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. Aloo parathas taste best when served hot with pickles/achaar and curd, but they may also be carried in a dabba. Punjabis love their aloo parathas smeared with homemade safed makhan and with a tall glass of lassi. If you enjoyed our Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with detailed step by step photos and video below, check out our collection of stuffed paratha recipes for dinner.

atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with amazing 15 images. atta ladoo recipe known as | whole wheat flour ladoo is a simple and quick Indian dessert made using jaggery as the sweetener. atta ladoo recipe is made from only 5 ingredients, whole wheat flour, jaggery, ghee, nuts and cardamom powder. Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth whole wheat flour and jaggery ladoos. Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). We have made our atta ladoo recipe with jaggery as the sweetener and enhanced the flavour with cardamom powder. Whole wheat ladoos are the easiest and the quickest ladoos that can be made in a jiffy and in a hassel-free way. I usually make them for Diwali sweets and store them in an air-tight container and serve as required. To make atta ladoo recipe we have dry roasted the whole wheat flour in a non-stick pan until fragrant while stirring occasionally making sure doesn't burn. Further, we have added melted ghee and cooked. Next, after the switching the flame off we have added crushed nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour ladoos but you can add other dried fruits like walnuts, raisins, black currants too. Mix well and transfer to a plate, let it cool atleast for 30 mins. Once slightly cooled, add jaggery. You can replace it with jaggery powder. Lastly, add cardamom powder and mix well using hands. Divide and roll between your palms shaping them into round ladoos. wheat flour ladoos are ready to be relished!! Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes. Just two atta ladoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week. You can also try recipes like Churma Ladoo or Coconut Laddoo. Enjoy atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with detailed step by step recipe photos below.

If you always considered choco chip cookies to be a sinful indulgence, and have been especially wary of it now to avoid unwarranted weight gain during pregnancy, then here is a delightful guilt-free recipe that you can enjoy once in a while! With loads of protein and fibre, this delicious, soft and chewy Chocolate Chip and Oatmeal Cookie pampers your palate while averting the harm of fat-laden maida based cookies. Having it with a glass of warm milk will soothe you and make you feel much better.

Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .

methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images. methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast. Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion. To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of 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 each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot. Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi. Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well. Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images.

churma recipe | Rajasthani churma | traditional churma | choorma | with amazing 20 images churma recipe is the Rajasthani sweet accompaniment served with popular Rajasthani dal baati. Churma is made using coarsely ground wheat flour, besan (gram flour) or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them. Making churma is easy but there are few things that need to be taken care of! To make churma, we have used course whole wheat flour also known as jada gehun ka aata. Next, we have added rawa which gives churma a grainy and crispy texture. Also, add melted ghee. Moyan is necessary to make our churma crispy. We have knead the dough using enough water, you can also use milk for kneading the dough. Further, divide the dough and shape into your fist. Fry in ghee, till golden brown from all the sides, make sure to fry on low flame. If you are a beginner and do not understand if the dough portion is fried nicely or not, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked. Further, drain on an absorbent paper. Once cool, break with your hands and transfer to a mixing jar and grind into a course powder. Remove the churma in a bowl, add almonds slivers and cardamom powder and powdered sugar, mix well! Rajasthani churma is ready to be relished. You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour. You can make Rajasthani churma in advance and keep it. churma stays good at room temp for 2 days and in the fridge for at-least 15 days in an air tight container. Enjoy churma recipe | Rajasthani churma | traditional churma | choorma | with detailed step by step recipe photos below.

whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos | with 15 amazing images. Momos are dumplings which are derived from South - asia and are native to northeast India.Momos have now become traditional delicacy in Nepal. We have adapted the momos recipe to make it healthy veg momos which is zero oil steamed momos. Momos, also fall under the category of Indian street food and sold all over India now. They can be either fried, steamed or pan-seared. You can stuff them with various fillings be it savoury or sweet. Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. This healthy momo recipe is made with whole wheat flour outer covering and a nutritious stuffing of broccoli and bean sprouts. There is no fat used in this veg momo recipe as the broccoli used is precooked. This is the easiest healthy veg momos recipe, yet steaming takes a little while, but trust me the outcome is worth the wait. To make healthy momos, combine the whole wheat flour and a little salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.To make the stuffing, combine the broccoli, bean sprouts, ginger paste, green chilli paste, garlic, sugar and salt in a bowl and mix well. You can use any vegetables of your choice, just make sure the veggies are properly chopped and shredded. Keep the stuffing aside. Divide the dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling and place 1 tbsp of the prepared stuffing in the centre of the circle. Fold over to make a semi-circle and press the edges lightly with your fingers to seal it. Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together. steam in a steamer for 10 mins and while placing them make sure they aren't touching one another or they might just stick , make sure you do not over cook them or the covering will tend to dry out and once your momos seem glossy and non sticky, whole wheat momos are ready!!! Here, in this version of Healthy Momos, the covering is made using whole wheat flour instead of refined maida, which is commonly used. And, instead of the regular stuffing of mixed veggies sautéed in oodles of oil, here we have used an oil-free filling of protein rich bean sprouts and antioxidant-rich broccoli. Follow the exact procedure to make the world's healthiest whole wheat momos! Serve whole wheat momos recipe with Schezuan Sauce or Hot and Sweet Chillli sauce. Enjoy whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos with detailed step by step recipe photos

microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with 31 amazing pictures A traditional and healthy Gujarati snack made with grated doodhi and spices is Doodhi Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with spinach, cabbage, moong dal, methi and etc. We have made our muthia's with doodhi. For making microwave doodhi muthia we have used, lauki which is grated. Make sure to grate it just before making it as it tends to darken and also squeeze out excessive water from so that it doesnt make the dough for doodhi muthia runny. Next we have added grated onions, make sure you squeeze out water from onions too. Further we have added 3 flours for binding which include whole wheat flour, besan and some rava, rava would make them a little crisp. Also, some ginger garlic paste for flavor and Indian spices like turmeric powder and garam masala, cumin seeds which provide a distinctive aroma to the muthia and you can also use fennel seeds. Further some sugar, some fresh coriander leaves, baking soda which would help making the doodhi muthia soft. asafeotida and oil. All the ingredients are combined together and formed into a dough. Make sure the mixture is not sticky and no water is used to knead the dough as doodhi has enough water content. Quick Doodhi muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. The different thing about our recipe is that we have made these doodhi muthias in a microwave which made the process short and quick. Steaming takes a while, where we have just microwaved doodhi muthia for 3 mins and they are ready!! We have even made the tempering in the microwave and cut the cooking time. quick lauki muthia is a filling and a heavy snack recipe which has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner!! You can serve doodhi na muthia with green chutney!! Enjoy microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with detailed step by step photos below.

churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with 23 amazing images. churma ladoo recipe is an Rajasthani churma ladoo and also called atta churma ladoo as its made from whole wheat flour. churma ladoo is made from only 5 ingredients like whole wheat flour, jaggery, ghee, grated coconut and sesame seeds. Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form! Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into Rajasthani churma ladoos that are easy to store and serve. In order to get the best texture and flavour of Rajasthani churma ladoo, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change. Notes on churma ladoo. 1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder. 2. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo. 3. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. 4. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil. 5. To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too. Learn to make churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with step by step photos below.
Goto Page: 1 2 3 4 5  ... 22 23 24 25 26  ... 45 46 47 48 49