1168 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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An unusual but extremely nutritious roti made with a combination of ragi and wheat flours reinforced with low carbohydrate radish and its greens. The sharp and slightly bitter taste of the radish greens adds great value to the Radish Nachni Roti, further enhanced with sesame and roasted cumin seeds, which although added in small quantities impart a wonderful, lingering flavour and taunting aroma to the rotis. Remember to serve these rotis immediately for best texture; after a while it could become slightly stiff and not as enjoyable as when fresh!

stuffed spinach paratha | stuffed palak paratha | healthy carrot spinach paneer paratha | tiffin box spinach paratha | with 20 amazing images. stuffed spinach paratha is a healthy carrot spinach paneer paratha which is also a perfect tiffin box recipe for kids and adults. stuffed palak paratha is made from basic ingredients like paneer, carrots, green chilli paste and coriander for the stuffing and the dough is made from whole wheat flour and spinach puree. Yum paneer and healthy carrot come together in the stuffing for these exciting green-tinged stuffed spinach parathas made with a dough of wheat flour and spinach puree. Thanks to the softness imparted by the puree, these stuffed spinach parathas stay nice and fresh in the tiffin box for around five hours. Your kids will love the succulent paneer based filling in every bite of these sumptuous Parathas. Notes on stuffed spinach paratha. 1. Multigrain flour can also be used to make the parathas healthier. 2. Roll lightly so that the stuffing does not come out. 3. Press with the spatula especially the edges to make sure the paratha is golden-brown and cooked evenly on both sides. See why this is a healthy carrot spinach paneer paratha ? Carrot, spinach and paneer are 3 beta-carotene (vitamin A) rich sources which are combined in these healthy parathas. Here paneer also adds enough protein (6.6 g per paratha). Vitamin A is a key nutrient which combines with protein to aid in clear vision. Learn to make stuffed spinach paratha | stuffed palak paratha | healthy carrot spinach paneer paratha | tiffin box spinach paratha | with step by step photos and video below.

When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour. They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients. This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving. All in all a completely lip smacking preparation which goes well with rice as well as parathas .

cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with 34 amazing images. cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks is a snack which can be munched at any time of the day. Learn how to make eggless Indian cheese straw with wheat flour. To make cheese sticks, sieve the flour, add the salt and mustard powder and mix well. Rub the soft butter into the flour with your fingertips till the mixture resembles bread crumbs. Add the cheese. Gradually add ice-cold water (approx. 2 1/2 tablespoons) and make a semi stiff dough. Divide the dough into 2 equal portions. Roll out 1 portion of the dough to about 125 mm (5 inches) circle with about 6 mm. (¼") thickness using a little flour for rolling. Make strips by cutting the edges of the rolled dough circle into a square with a sharp knife. Cut into 250 mm. (5") long strips using a sharp knife. Use the remaining scrapings of the dough and another dough portion to make more sticks. You will get 17 sticks in all. Arrange the sticks on a greased baking tray and bake in a pre-heated oven at 180ºc (360°f) for 20 minutes, turning the sticks at 10 minutes. Cool completely and serve or store in an air-tight container. A crunchy and flavourful finger food made with a dough of whole wheat flour and cheese, these homemade cheese sticks are perfect to serve with a tangy or herby dip. Cheese gives this crispy snack a nice texture that is kind of flaky and crisp. Its cheesy flavour is also perfect to serve with tongue-tickling dips. Alternatively you can perk up the dough with your choice of herbs or spices, which will make the eggless Indian cheese straw with wheat flour sufficiently spicy to serve as a standalone snack with tea. The use of whole wheat flour in these cheese sticks place them a notch higher than the store bought ones. These are rich in fiber which is beneficial for the gut as compared to those sticks made with refined flour which ranks lower on nutrient scale. But beware, that these have appreciable quantity of butter as well. Tips for cheese sticks. 1. Store eggless Indian cheese sticks in an airtight container for 7 days. 2. Cheese straws is a perfect tiffin box snack for kids to take to school. 3. You must use ice-cold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. 5. Note that the edges will crack while rolling and you will have to bring them together by pressing the palms of your hands gently inwards to compress the cracks. Also you will need to use extra whole wheat flour when the dough sticks while rolling. 6. You can add 1/4 tsp chilli powder to spice up eggless Indian cheese sticks. Enjoy cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with step by step photos.

whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | with 35 amazing images. whole wheat naan is a delightfully soft and fluffy healthy Indian flatbread traditionally cooked in a tandoor oven. This whole wheat naan recipe skips the tandoor and uses a tava and open flame for a delicious homemade version. To make whole wheat naan, combine the yeast, sugar and 1/4 cup of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough, gradually adding enough warm water. Cover the dough with a wet muslin cloth and keep aside for 20 minutes. Knead the dough lightly to remove the air. Divide the dough into 6 equal portions and roll out each portion of the dough into an oblong of 125 mm. (5") using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and place the naan over it. Cook it on one side till it puffs slightly and then turn it over. Cook it on the other side till it puffs a little and then roast it on an open high flame till golden brown spots appear on both the sides. Brush each naan with ½ tsp melted butter. Serve whole wheat naan immediately. For a healthier naan option, choose whole wheat naan – it's a nutritious upgrade compared to butter naan with plain flour. Main ingredients for whole wheat naan. To make the yeast sugar mixture for whole wheat naan recipe | garlic naan | in a bowl put 1 tsp instant dry yeast. Instant dry yeast is less susceptible to temperature variations and has a longer shelf life than active dry yeast. This consistency makes it easier to achieve reliable fermentation, especially when using whole wheat flour, which can sometimes be unpredictable due to its higher fibre content. In a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour has a naturally nutty and slightly earthy taste that adds depth and complexity to the naan, different from the neutral flavor of maida. Naan made with whole wheat flour tends to be chewier and denser compared to the softer texture of traditional naan. This chewier texture can be appealing to some, offering a more satisfying bite. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Pro tips for whole wheat naan. 1. Add 1 tsp sugar. Sugar has multiple roles in naan making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the Indian bread. 2. Gradually add enough warm water to make a soft dough. We added 1/4 cup warm water plus 2 tablespoons of water. Warm water activates the gluten in the whole wheat flour, allowing it to form strong, elastic gluten strands. These strands trap air bubbles during kneading and fermentation, resulting in a light and fluffy naan. Cold water wouldn't activate gluten as effectively, leading to a denser, tougher bread. 3. Knead into a soft dough. Unlike maida, whole wheat flour has less gluten, a protein that provides elasticity and structure. This makes whole wheat dough stiffer and less elastic than all-purpose dough. A soft dough ensures enough gluten development to stretch the dough thinly without tearing, which is essential for the characteristic puffy shape of naan. A soft dough allows for even distribution of heat within the naan during cooking. This prevents uneven charring or undercooked areas, ensuring proper cooking throughout. 4. Cover the dough with a wet muslin cloth and keep aside for 20 minutes. Whole wheat flour absorbs more water than refined flour, and the wet cloth helps ensure the dough remains moist throughout the resting period. This prevents it from drying out and becoming crumbly or difficult to work with. See our step by step recipe on how to make whole wheat garlic naan from whole wheat naan. whole wheat naan is best served with dal makhani, dal fry or dal tadka. Enjoywhole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | with step by step photos.

Gujarati plain thepla | thepla recipe | healthy sada thepla | with 19 amazing images. Gujaratis love plain thepla just as much as a fat kid loves chocolate. Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! When you anticipate a busy fortnight, you can make a large batch of plain theplas and keep them in stock and relish with curds and chunda or bateta chips nu shaak. Sometimes whole jeera or til can be added to enhance the flavour of healthy sada thepla. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu. With just handful of ingredients that are easily available in our kitchen shelves, this plain thepla is so tasty because of the perfectly flavored dough. This is the most basic thepla recipe made with minimum and basic ingredients. Preparing this sada thepla doesn't take much time and you can add thepla to your menu when you are bored of having the regular roti or chapati as Gujarati plain thepla can be had with any Indian sabzi. To make plain thepla, take whole wheat flour in a bowl, add oil and curd to it which helps in making the softer. Further, add some spices, turmeric powder for some color and red chilli powder for a hint of spice. Lastly we have added sesame seeds to add a flavor to the thepla you can also skip this step. Mix all the ingredients well and knead into a soft dough. At later stage, add few more drops of oil and knead it properly, cover and keep aside for 10 mins. Divide the dough into 14 equal portions and shape them into round balls. Press them gently between your palms and flatten it to roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) over medium flame. On the hot tawa, place the rolled circle and cook each circle, using a little oil, till it turns golden brown in colour from both sides on a slow flame. To increase the shelf life of the plain thepla, use lots of oil while cooking; so that they will remain longer. Serve the hot with chunda or sweet mango pickle. Also, the addition of curd in the dough is skipped while making thepla for travelling. Cool them completely and store them in an air-tight container or cover with an aluminum foil. Be generous with the oil while cooking, or you might end up with dry and hard theplas. See why we find sada thepla healthy? Made mainly from Whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. We have a collection of top 10 Thepla Recipes which include Methi Thepla, there is also Methi na Thepla recipe for travellers which are rolled theplas having a shelf life of 7 days, Karela Theplas for diabetic, healthy Doodhi Theplas . Included are some thepla wraps like Thepla Paneer Wrap and Methi Thepla Wrap made from fresh fenugreek leaves that can be eaten as snacks. Enjoy Gujarati plain thepla | thepla recipe | healthy sada thepla | with detailed step by step photos and video below.

baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images. Who doesn’t love samosas? Even though all of us feel a wee itch of guilt while biting into a Punjabi samosa, the rush of fun, excitement and memories that it brings back totally overrides such negative emotions! We have modified the deep fried Punjabi Samosa recipe to a Veg healthy Samosa made from whole wheat flour. These baked samosa are healthier than regular ones, but every bite remains as exciting as ever. It is also quite convenient, because you can bake the samosas at one shot instead of deep-frying them few at a time. To make Punjabi baked samosa , first we will prepare the outer covering. Combine whole wheat flour, ghee and salt together in a deep bowl and add enough water to make a firm dough. Ghee or moeen will help in getting the covering crusty. Keep aside covered with a wet muslin cloth or a plate for 15 minutes. Further, for the baked samosa stuffing, heat the oil in a deep non-stick pan and add the cumin seeds. Add the potatoes and sauté for 2 minutes. Add the ginger-green chilli paste to enhance the taste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes. You can add chaat masala if you do not have amchur powder. Cool the mixture completely. Next, to proceed making baked samosa, divide the dough into 10 equal portions. Roll a portion into a ball and flatten them between your palms. Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling. Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing. Seal the edges carefully using a little water. Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf ) for 15 minutes. Turn them over and bake again for 15 minutes. Serve the baked samosa immediately with pudina chutney. We have also replaced maida with whole wheat flour to improve the health quotient. To make the baked samosas healthier, cut the potatoes amount and replace with green peas. You need to keep one thing in mind though – these samosas must be served immediately as they get soft and soggy after a while. So, once you turn them over half way through baking, prepare the chutney and put the kettle on the stove. As soon as the Baked Samosas are ready, serve them with tangy Green Chutney and garam Chai. Enjoy baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with detailed step by step photos below.

tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with 30 amazing images. tava alasanda vada is a popular Andhra snack. Learn to make tava chawli non fried vada. Here is a traditional alasanda vada from Andhra cuisine that uses boiled chawli to make scrumptious non-fried black eyed beans tikkis. While the original version is deep-fried, this tava alasanda vada is happily tava-fried with very little oil so you can relish it without any worries. Chawli is often used in subzis, but rarely is a snack using this nutritious bean in tava alasanda vada! Also, since rice flour is unsuitable for diabetics, we have used whole wheat flour for binding tava alasanda vada instead. With the crunch of onions and many tasty ingredients like coriander, ginger and garlic, this tava alasanda vada sure is a yummy treat for your palate – and a healthful one to boot. tava alasanda vada is rich in Thiamine, Folic Acid, Fiber, Protein, and Zinc. Try other healthy diabetic snacks like Methi Crispies or Adai. Serve healthy Andhra cowpea cutlet with green chutney. Enjoy tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with step by step photos.

healthy carrot cake recipe for toddlers recipe | healthy carrot cake for kids | carrot cake for babies | how to make whole wheat carrot cake recipe for toddlers | with 20 amazing images. Healthy carrot cake recipe for toddlers is really a great "tiffin box" item that your baby will enjoy during play time. This healthy carrot cake for kids is a nourishing substitute than the readymade store bought refined cake. Learn how to make whole wheat carrot cake recipe for toddlers. To make healthy carrot cake recipe for toddlers first sieve wheat flour, cinnamon powder, nutmeg powder and baking powder. Follow it by cooking butter, jaggery and milk to a smooth mixture. Add this butter mixture along with grated carrots to the flour mixture and mix it well. Pour this mixture into a greased and dusted round tin and bake it for about 30 minutes. Cool the cake completely upon baking and then its ready for serving to your little ones. Kids are very easily attracted to the colourful cakes at the cake and bakery shops. But as a parent you know that they are full of refined maida and sugar. These kind of foods if consumed liberally can lead to weight gain in kids at a very early age. This healthy carrot cake for kids can be enjoyed by kids above 1 year as an occasional treat. This carrot cake for babies has wheat flour as a substitute to maida and jaggery instead of sugar. Wheat flour has some fiber intact in it which maida lacks, while jaggery is rich in iron which will help to make up for baby’s haemoglobin count. Carrots have been added in healthy carrot cake for kids as they add variety and also provide substantial amounts of vitamin A and fibre. Cinnamon, nutmeg, milk and jaggery impart delicious flavours to this cake. The best part about this healthy carrot cake recipe for toddlers is that adults too can relish a piece along with the kids. So each one in the family can go healthy. Enjoy healthy carrot cake recipe for toddlers recipe | healthy carrot cake for kids | carrot cake for babies | how to make whole wheat carrot cake recipe for toddlers | with 20 amazing images.

pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with 22 amazing images. pita bread is a famous Lebanese flat bread sold all over the world and we show you the Indian style pita bread recipe. A popular bread from Mediterranean cuisine, pita bread can be had as it is with Hummus or used to make tasty dishes like Falafel. Our pita bread recipe is yeast leavened bread made with whole wheat flour. The pocket in the bread is created because of the steam. pita bread recipe is traditionally baked but we have here shared a pita bread on tava recipe where we have cooked it on a non-stick pan making it easier and quicker! This is an Indian style pita bread. Notes on whole wheat pita bread. 1. The yeast will feed on the sugar and starches and release CO2, which will cause the dough to rise. 2. The frothy layer on top indicates that the yeast is activated. If the mixture doesn't foam, discard and start over with new yeast. 3. In a deep bowl, take the whole wheat flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy. 4. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double. Covering also prevents the dough from forming a dry layer on top. See why this is a healthy whole wheat pita bread? Whole wheat flour used in making pita bread is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. We have used very little sugar in the recipe. Likewise, it is also important to use olive oil to make pita bread, as it gives a mild but characteristic aroma to the bread. Learn how to make pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with detailed step by step recipe photos and video below.

Sourdough bread is a special type of French bread made with a hard dough that is allowed to ferment naturally for more than a day. This gives the bread a slightly sour taste. Another speciality of this bread is the use of sea salt, which gives a nice salty crunch to the bread. It takes two days and a bit of preparation to make this bread, but it is totally worth the effort. You can use this bread to make amazing starters and toasts. You can also use it like regular bread to make sandwiches, but remember that it is a bit salty. You can store this bread in a paper bag or thick plastic bag for 2-3 days. It always tastes better a day after it has been made! You can also bake other breads at home like Whole Wheat Ladi Pav , Multigrain Bread and Homemade Soft French Bread .

egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha | with 53 amazing images. egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha is a brilliant idea to turn eggs into a special Indian fare. Learn how to make anda bhurji paratha. To make egg bhurji paratha, first make the bhurji. Beat the eggs in a deep bowl and whisk it using a fork. Keep aside. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder, beaten egg mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely. Then to make anda bhurji paratha, combine all the ingredients and knead into a soft, smooth dough using enough water. Keep aside for 30 minutes. Divide the dough and bhurji into 5 equal portions. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling. Place one portion of the bhurji in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for rolling. Cook on a hot tava (griddle), using a 1 tsp of ghee, till both sides are golden brown in colour. Repeat with the remaining dough and bhurji to make 4 more parathas. Serve hot with green chutney and tomato ketchup. Everybody loves bhurji – be it of paneer or egg, because of its succulent mouth-feel and spicy taste. Put your favourite bhurji into a whole wheat paratha and you get a filling and super-tasty dish - anda bhurji paratha! The Indian stuffed egg bhurji paratha is an all-time favourite Punjabi breakfast, which is crisp and buttery outside, with a soft and masaledar stuffing. Since the stuffing is soft and succulent, you need to be careful while rolling, or it will start coming out. Enjoy this sumptuous paratha with a dollop of butter on it, accompanied by pickles and curds, or with green chutney and tomato ketchup, whichever way you like it! You can gain in loads of protein from this healthy breakfast egg bhurji paratha to keep you satiated for a long time. Accompanied with protein are antioxidants from the veggies to reduce inflammation in the body and beat the harmful free radicals. Also try the Onion Paratha or Paneer Parathas. Tips for egg bhurji paratha. 1. Cooling of egg bhurji must be done before using in paratha. Otherwise you will have difficulty rolling the paratha. 2. Pinch 2 ends of the paratha towards the centre. We are going to make a money bag out of this and seal the paratha. 3. Now pinch the other ends of the paratha to seal the stuffing and form a money bag. 4. Flatten the money bag so we can now roll the paratha. Enjoy egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha | with step by step photos.

raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha. Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further. To make raw papaya paratha, first combine the wheat flour, oil and salt and knead into a semi-soft dough using water. Keep aside. Then make the stuffing by combining grated raw papaya, ginger, coriander, green chillies, garlic, amchur powder, garam masala, black pepper powder and salt in a deep bowl. Mix well. Divide both the stuffing and dough into 4 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place a portion of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again 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 paratha using 1 tsp of oil until golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 3 more parathas. Serve immediately. Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha. Indeed, the papaya paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts. The enzyme papain in papaya acts as an antioxidant and helps protect the heart. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Thus this papaya stuffed paratha is a wise choice for weight watchers to heart patients and even diabetics. Tips for raw papaya paratha. 1. Do not make the raw papaya stuffing too much in advance, it might leave water and then rolling would become very difficult. 2. Finely chop all the ingredients of the stuffing so rolling is easier. 3. For diabetics, we recommend to restrict the consumption of this paratha to one. Enjoy raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with step by step photos.

cheese paratha recipe | cheese paratha with whole wheat flour | healthy cheese paratha | how to make cheese paratha | with 20 amazing images. An easy but irresistible paratha that is made of everyday ingredients, the Cheese Paratha is an all-time favourite with cheese-lovers, especially kids. Notes on cheese paratha recipe. 1. Gradually add water to form a dough. The quantity of water will depend upon the quality of flour. Knead into a soft dough using enough water. We have used approx. 5 tbsp of water. While making stuffed paratha always knead the dough little soft so it is easy to stuff and roll the parathas. 2. For making the cheese stuffing of cheese paratha, take a block of cheese and grate it. Measure 1 1/2 cups and transfer into a deep bowl. You can even take part mozzarella, cheddar cheese to make the cheese paratha. Note that taking cheese from cheese blocks is far healthy cheese with good fats and makes this then a healthy cheese paratha. I always use cheese blocks to make cheese paratha so that I can have it. What makes this a healthy cheese paratha? 1. For making the cheese stuffing of cheese paratha, take a block of cheese. Use high quality cheese and not cheap processed cheese. We have used peanut oil to make cheese paratha which is one of the healthiest oils in India. Also this cheese paratha is made from whole wheat flour. You must enjoy this delectable healthy cheese paratha immediately on preparation if you want to experience the joy of biting into the freshly molten cheese, because it tends to get chewy after a while. Accompany this Cheese Paratha with a bowl of Lentil, Tomato and Spinach Soup and Pasta Salad to create an authentic mini meal that will be enjoyed by young and old alike. Learn to make cheese paratha recipe | cheese paratha with whole wheat flour | healthy cheese paratha | how to make cheese paratha | how to make cheese paratha | with step by step photos and video below.
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