Food Items that can be prepared with Wheat Flour

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 21, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tofu Paratha

    Ingredients

    Whole wheat flour - 1 cup
    Firm tofu – 50 gm
    Cooked tur dal - 1/2 cup
    Salt - 1/2 tsp
    Chilly powder - 1/2 tsp
    Jeera powder - 1/2 tsp
    Dhania powder - 1/2 tsp
    Pepper powder - 1/4 tsp
    Oil - 1 tsp
    Coriander leaves - 1 tbsp

    Method

    Mix all the ingredients in a bowl and keep it covered for an hour.
    Take a small portion of it and make it into a ball and roll it.
    Heat the griddle on medium flame, when it is hot enough put the paratha on it and shallow fry on both sides till golden color.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bhutte Ka Paratha

    Ingredients

    Corn (bhutta) 2 nos.
    Wheat Flour 1 cup
    Maize 3/4 cup
    Ginger garlic paste 1 tsp
    Curry leaves 10
    Chopped green chilies 2
    Red chilly powder 1/2 tsp
    Dhania powder 1/2 tsp
    Jeera powder 1/4 tsp
    Garam masala 1/4 tsp
    Asafetida a pinch
    Jeera 1/2 tsp
    Chopped coriander 1 tbsp
    Oil 2 teaspoon
    Salt to taste

    Method

    Mix wheat flour, 1/2 cup Maize (makke ka atta) salt and water to make dough.

    Grate the corn (Bhutta).

    Heat the oil and add jeera till it splutters. Add asafetida, curry leaves and

    chopped green chilies and cook for a few seconds.

    Add grated corn, ginger garlic paste and cook for 1 minute.

    Add red chilly powder, dhania powder, jeera powder, salt, garam masala and

    1/4 cup makke ka atta.

    Add chopped coriander. Cook and keep stirring it often till it becomes

    granulated.

    Allow it to cool. Stuff this stuffing into the dough and roll out parathas.

    Cook the paratha on both sides using ghee. Serve hot with Chutney and Dahi.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Phedhe ka Paratha

    Ingredients

    7, 8 nos pedha (smashed)
    1 cup plain flour
    Salt a pinch
    Ghee

    Method

    Mix a little salt and make dough as we make for puran poli, bit loose.
    Make small puris, fill pedha in it, close it and then roll it to make parathas.
    Roast them on a pan, brush with ghee.
    Sweet and tasty parathas are ready to serve those who really hate sweets.

     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Aloo Cheese ka Paratha

    Ingredients

    1 cup wheat flour
    1/2 cup boiled & mashed potatoes
    1/4 cup grated cheese
    1 chopped green chilli
    1/2 tea spoon garam masala
    1/2 tea spoon red chilli powder
    1/2 tea spoon coriander powder
    1/2 tea spoon ginger garlic paste
    Salt to taste
    1/2 cup oil

    Method

    Take all the above ingredients add 2 table spoon oil and knead a dough.
    Roll chapatti out of that dough and fry it with oil on a pan or on tawa.
    Serve it with Green Chutney or with Tomato Ketchup.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Papaya Paratha

    Ingredients

    Raw papaya (small to medium) grate it.
    Two medium size boiled potato, mashed
    Green chilies 2 to 3 finely chopped
    Finely chopped coriander small bunch
    Garam masala one tea spoon
    Pinch of asafetida
    Salt to taste
    Methi finely chopped (optional)

    Method

    Make soft chapatti dough and keep it aside.

    Mix all above mentioned ingredients and make round balls which is used to

    stuff the chapatti and roll the parathas as usual and roast them in non stick

    pan with or without oil.

    Serve it with Tomatoes and Onion Rings.

    For taste enjoy while parathas are hot.

    Healthy snack for every one for it contains rich source of vitamin "A".
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vegetable and Cheese Parathas

    Ingredients

    Wheat flour - 2 handful
    Salt - as per taste
    1/2 spoon garam masala
    1/2 spoon turmeric
    1/2 spoon red chilly powder
    Oil
    Water

    For Stuffing:

    1 tbsp. cheese
    Finely chopped boiled carrots, cauliflower & garden peas
    Finely chopped onion
    Finely chopped coriander
    Finely chopped 2 small green chillies
    Salt
    ½ spoon garam masala
    ½ spoon red chilly powder
    ½ spoon ajwan

    Method

    Knead the atta with oil, salt, garam masala, red chilly powder, turmeric powder and water to make dough.

    Mix all the ingredients for stuffing. Make 2 small small balls and roll them into the shape of puris.

    Place the stuffing on one puri, cover with another puri and press the edges
    together well.

    Roll out to size of paratha.

    Fry on tava till brown on normal flame. Serve hot with butter.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Broccoli Paratha

    Ingredients

    For Making Paratha

    3 cups wheat flour (atta)
    3 tbsp. oil
    2 tsp salt
    warm water for mixing

    For the Filling

    1 head of medium size broccoli (finely chopped).
    green chillies 1 or 2 (finely chopped).
    1 onion (medium) (finely chopped).
    1 tbsp grated coconut.
    2 tsp. coriander leaves/ cilantro (finely chopped).
    1/2 tsp. sugar.
    1 tsp salt (or as per taste).
    oil for frying


    Method

    Mix wheat flour, salt, oil and warm water. Knead well. Make dough stiff

    enough for roti/ paratha. Keep aside.

    Mix grated broccoli, green chillies, coriander leaves, grated coconut,

    chopped onion, salt and sugar. Keep aside.

    Take two medium size balls of dough and roll them into two rotis.

    Place a (non-stick) Tawa over medium heat and brush a little oil. Place one

    roti on the tawa, spread the vegetable mixture all over the roti, except half an

    inch from all around the edges.

    Now place the second roti on top of it and press the edges of the two rotis

    together to seal. Brush the paratha with a little oil and fry both sides till

    golden brown.

    Or after placing the filling, just fold the chapatti into half and press.

    Pour oil each side and remove from the fire when it becomes golden brown

    both sides.

    Serve hot with Imli Chutney or Mango Pickles.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Roti

    Ingredients

    Wheat flour - 2 cups
    Tomato sauce - 2 cups
    Chilly powder - 1 tsp
    Coriander - 1 cup
    Salt - as required

    Method

    Boil the tomato sauce, chilli powder, chopped coriander and salt for 15

    minutes till it turns to a paste.

    Then add it to the wheat flour little by little and knead it well.

    Then make it into the regular chapattis and toast them in a pan with a little ghee.

    The rotis can be served hot and doesn't require a side dish.

     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vegetable Stuffed Chapatti

    Ingredients

    For Chapatti:

    200 g fine whole Wheat Flour
    1 tsp Oil
    125 ml Water

    For Filling:

    1 tsp Fennel seeds
    1 Onion, chopped
    2 cm Ginger, chopped
    2 Green Chilies, sliced
    3 tsp Curry Powder/masala powder
    250 gm Cauliflower, cut into small pieces
    3 medium Potatoes, boiled, peeled & diced
    100 gm Peas, softened in hot water for 1/2 minute
    Salt

    Method

    To Make Chapatti:


    Put flour, oil & water in a bowl. Knead to form a smooth dough; keep aside for1/2 hour.

    Divide into 8 balls; roll each ball into chapattis.

    Cook both sides, about 1 minute each. Set aside.


    To Make Filling

    Heat 2 tbsp oil and fry fennel seeds.

    Add onion, ginger, garlic, chilies and fry.
    Add all the ingredients & stir fry until the mixture is quite dry.
    Put 2 tbsp of filling on chapatti and; roll up tightly. Serve.

     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot Roti

    Ingredients

    Wheat flour 1 cup
    carrot 4
    Ghee/ oil to make chappati

    Salt to taste

    Method

    Grate carrot.
    Knead the wheat flour with carrot, salt and water.
    Make small balls and roll into rotis
    Cook on tawa.
    Serve with pickle and raitha.
     

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