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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palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images. palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn. The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too. The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal. palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos.

veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie step by step | with 30 amazing images. The Veg Frankie of Mumbai is now so famous that you can find Frankie stalls all over the country – in parks and beaches, on the street and in food courts. A satiating snack that can be relished even on-the-go, the veg frankie is made by rolling up a tongue-tickling potato mixture inside roti wraps. veg frankie is one of Mumbai’s most famous roadside foods and its a very appetising experience to watch the Frankie-wala deftly preparing one. The rotis are made beforehand, but cooked again with butter before making the veg frankie. It’s not just the masaledar potato mixture that makes the Frankie so tasty but also the crunch of onions and the tangy masala water that’s sprinkled on it. Every single ingredient – from the butter-cooked rotis to the tangy water, the crunchy onions and zesty Frankie masala – contributes to the flavour of the Mumbai style veg Frankie. I would like to suggest to some tips to make the perfect veg Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. Follow this authentic veg frankie recipe to recreate the magic in your own kitchen. There are many more variants of this versatile and handy snack, including Jain, Schezwan and Cheesy versions. Try other famous roadside treats like the Vada Pav or Schezuan Chopsuey Dosa. Enjoy veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie | with detailed step by step photos and video below.

kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with 15 amazing images. Kali Mirch Koki or Sindhi Koki is the Sindhi counterpart of the Gujarati thepla. It is an all-time favourite breakfast and lunch option, with variants that can be carried along while travelling too. Made with whole wheat flour and ghee, these crisp and tasty kokis are healthy too. Quite tasty by itself, with the appetizing aroma of ghee, the koki can be enjoyed with just curd and pickle, not requiring any elaborate accompaniments. While the common Sindhi Koki is flavoured with onions, green chillies and spices like jeera and anardhana, the Kali Mirch Koki that is flavoured with black pepper is ideal for travelling. Since it does not contain onion or chillies, it does not spoil easily. The black pepper gives a nice flavour too, which is spicy yet soothing in its own way. In a dry and airtight container, the Kali Mirch Koki lasts for a week, while in the refrigerator it can be preserved for even 15 days! This makes Kali Mirch Koki an ideal Indian travel food. Those who travel abroad also like to take Kali Mirch Koki along, so they can enjoy home-cooked food till they settle down and find their way in the new place. Kali Mirch Koki is healthy for weight loss, diabetesand heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain. Enjoy how to make kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with detailed step by step photos below.

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 .

hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images. hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices. These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well. spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip. Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images.

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.

moong dal spinach soup recipe | dal palak soup | zero oil moong dal soup | spinach and lentil soup | with 22 amazing images. Soups are such a healthy way to include veggies and dals in your diet. Learn how to make moong dal spinach soup recipe | dal palak soup | zero oil moong dal soup | spinach and lentil soup | Good health in a bowlful, that is what this soup is! moong dal and spinach soup is a zero-oil recipe, brimful of protein, vitamin A and iron – all of which will make your eyes sharp and keen. Moreover, the use of low-fat milk reduces the calorie content of this zero oil moong dal soup, while retaining a good quota of calcium too. You can have this dal palak soup any time of the day, but it will really warm you up when the weather is cold. Serve it with bread sticks or croutons, or enjoy it as it is. Tips to make moong dal spinach soup: 1. Note the spinach must be finely chopped or you will get big pieces of palak in your mouth. 2. The soup will thicken slightly as it cools down, you can add milk to adjust the consistency. 3. Croutons taste great with this soup, so add a few before serving. Enjoy moong dal spinach soup recipe | dal palak soup | zero oil moong dal soup | spinach and lentil soup | with detailed step by step images.

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.

spinach apple orange smoothie recipe | healthy green Indian smoothie | no sugar palak adrak smoothie | Vitamin A, Vitamin C, folic acid rich smoothie | with 12 amazing images. spinach apple orange smoothie is a breakfast healthy green Indian smoothie. Learn to make Vitamin A, Vitamin C, folic acid rich smoothie. spinach apple orange smoothie is a glassful of healthy fruits and greens, so tasty that you will be game to have it again the next day, and every other day! The Green Indian Smoothie is one such magical treat that combines the goodness and taste of fruits, greens and ginger with the lusciousness of curds. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative. Curd is one of the richest sources of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity in healthy green Indian smoothie. You will love the creamy mouth-feel, pleasant sweetness and invigorating tang of this spinach apple orange smoothie, not to forget the mild tingling spiciness of ginger. You can have the Green Smoothie for breakfast, or as a snack any time you are hungry. You can also try other smoothies like the Papaya and Green Apple Smoothie or Blueberry Orange and Yoghurt Smoothie. Enjoy spinach apple orange smoothie recipe | healthy green Indian smoothie | no sugar palak adrak smoothie | Vitamin A, Vitamin C, folic acid rich smoothie | with step by step photos.

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.
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