Food Items that can be prepared with Wheat Flour

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.

 

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.

 

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.

 

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.

 

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".

 

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.

 

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.

 

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.

 

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.

 

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.