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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    Crisp/ Jaadi Roti

    Ingredients

    2 cups wheat flour
    1/4 cups fine semolina
    2 tbsp butter
    2 tbsp ghee
    salt to taste
    hot or warm water to knead

    Method

    Mix all ingredients and make very stiff dough. Take dough the size of a cricket ball.

    Knead till smooth and round. Roll to a thick chappathi. About 1-1 1/2 cm thick.

    Prick with a Fork.

    Place on a hot griddle on lowest heat. Let one side dry. Then let other side get crisp.

    Meanwhile pinch the roti on upper side in a circular motion till small mounds are formed on the whole roti.

    Use a mesh with stand over direct flame to roast the pinched side. Keep flame low to get crisp rotis.

    Serve with ghee and with lots of dal and rice or with curds. It may be crumbled and dipped in dal too.

    These crisp chapattis will be very useful while traveling and you can store them for more than a week.

     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Soya Paratha

    Ingredients

    soya flour 1 cup
    wheat flour 1 cup
    any greens such as spinach, methi,
    or grated carrots/cabbage
    yogurt 1/4 cup
    oil to shallow fry
    salt to taste
    1 sp ginger & garlic paste
    2 sp green chilies paste to taste
    sugar
    turmeric powder. 1/2 tsp.
    sesame 1 tbsp

    Method

    Mix both flour and mix with 2 tbsp. of oil.
    Add whatever vegetables you have, as spinach which is chopped nicely.
    Mix all the ingredients.
    Knead the atta just like paratha atta.
    Make parathas and fry in the frying pan.
    Serve with yogurt.

     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mix VEg. & Methi Paratha

    Ingredients

    2-3 cups wheat flour
    1 carrot
    1 onion
    3" length bottle gourd
    3 french beans
    1 tbsp. peas
    1 thin slice cabbage
    1 cup fenugreek (methi) greens, cleaned
    3-4 green chillies
    1/4 tsp turmeric powder
    1/2 tsp. sesame seeds
    3-4 pinches asafetida powder
    2 pinches soda bicarb or baking powder
    1 tbsp. sour curds
    Salt to taste

    Method

    Chop fenugreek leaves finely, keep aside.
    Put carrot, onion, gourd, cabbage, peas, chilies, beans in a vegetable chopper.
    Chop to very fine pieces, add to chopped leaves.
    Add all other ingredients, except oil and flour.
    Add two cups flour, mix, and add more if required.
    Knead to not-too-soft dough, till all ingredients are well mixed.
    Divide into 12-15 portions; make round balls of each portion.
    While rolling parathas, use dry flour for dusting.
    Roast one side first, and turn other side.
    Pour oil and remove from the tawa.
    Repeat for remaining paratha dough.
    Serve hot with mint or green chutney.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Layered Roti

    Ingredients

    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:date Month="2" Day="1" Year="2002">2/1/2</st1:date> cups wheat flour
    salt
    thin buttermilk or water
    4 – 6 Tab. Sp Ghee


    Method

    Knead soft dough with above ingredients.

    Make 4 mm thickness round about 6" diameter.

    Apply 1/2 tsp ghee and spread all over with fingers.

    Fold into half. Press greasy fingers onto it.

    Fold again to quarter. Press with fingers.

    Roll in dry flour. Now roll out again to a triangle about the size of a roti.

    Heat tawa and place roti on it. Turn to roast other said.

    Now put a little ghee on both sides and shallow fry till done.

    Serve hot with any desired accompaniment.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Stuffed Peas Puri

    Ingredients

    2 cups wheat flour
    1 tbsp ghee or butter
    salt to taste
    a pinch of baking powder
    1 cup peas
    1" piece ginger
    2 green chilies, chopped
    1 tsp aniseed / Sonf - roasted
    a pinch of asafoetida
    oil for frying
    peas puri


    Method

    Grind peas, ginger and chilies to a smooth paste.

    Powder the aniseeds and add to this paste.

    Heat oil in a pan, add asafetida.

    When this gives an aroma, immediately add the peas paste and fry till the paste becomes

    quite dry and leaves the sides of the pan.

    Add salt as required, stir well and remove.

    Add a little water and ghee to the flour and knead to make a soft dough.

    Make small balls of the dough, flatten with a rolling pin.

    Place a portion of the pea paste in the middle, enfold the filling, and pinch off the

    excess dough.

    Then roll out the puris.

    Deep fry in oil on both sides until fluffy.

    Serve with plain curd.

     
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  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Spicy Puries

    Ingredients

    1 raw mango chopped

    1/2 cup green coriander paste

    1 tsp garam masala

    1 tbsp mint paste

    1 tbsp onion paste

    1 tbsp chat masala

    1 – 2 tbs green chilly paste

    1 tbsp ginger-garlic paste

    1 tsp cumin seeds

    1/2 tsp salt

    oil for frying

    2 1/2-3 cups wheat flour

    1 tbsp oil



    Method

    In a mixie bowl, put chopped raw mango, chat masala, coriander paste, chilly

    paste (you can put chopped chilies also) mint paste, cumin seeds, salt and garam

    masala.

    Switch on the mixie and make a thick paste.

    Sieve the flour. Add curd, ginger-garlic and onion paste and oil.

    Mix them, add mango – masala mixture and knead well to make a dough.

    Cover for 1/2 hour with a damp cloth.

    Divide the dough into equal parts. Make balls.

    Flatten and fry poories in hot oil.

    Serve these chatpati poories with plain curd.
     
    Last edited: Apr 17, 2007
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pudina Puries



    Ingredients

    2 cups plain flour (maida)

    1/2 cup mint leaves (pudina)

    1 teaspoon cumin seeds (jeera)

    2 green chilies, chopped

    1 tablespoon lemon juice (optional)

    1 teaspoon sugar (optional)

    salt to taste

    oil for deep frying


    Method

    Chop the mint leaves or grind them.

    Add cumin seeeds, green chilies, lemon juice, sugar and salt together.

    Combine this mixture with the flour, add enough water and knead into a firm

    dough.

    Divide into small portions

    Roll out on a lightly greased surface into thin circles

    Deep fry in hot oil and drain on tissue paper

    Children will like this ‘katti meeti puri’ J

     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sugiyan / Suyan

    Ingredients:

    1 cup wheat / maida

    1 1/2 cups coconut

    1 cup jaggery (grated)

    2 sp rice flour

    1/2 sp cardamom powder

    a pinch of salt

    Oil to fry

    Method:

    Take a pan and put jaggery & little water and heat . Drain it and again pour the Jaggery water in the pan.

    Add coconut and cardamom powder and mix well.

    We call this as 'poornam'.

    Remove and keep aside.

    In a vessel, put wheat flour, salt and rice flour.

    Make a thick batter like 'bajji' dough.

    Make small balls out of 'poornam'

    Heat oil and dip the poornam balls in the dough and put them one by one in the oil.

    Deep fry and remove them and drain.
     
    Last edited: Aug 31, 2007
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Instant Seera

    Ingredients:

    2 tbsp. wheat flour
    2 1/2 tbsp. ghee
    3/4 tbsp jaggery -grated
    1/4 tsp elaichi powder
    2 1/2 cups water
    2 tbsp chopped almonds


    Method:
    Heat ghee in a pan
    Add flour and roast on slow fire, stirring continuously
    Side by side add grated jaggery to water and drain it.
    Again keep on the stove and bring it to a boil
    When the atta becomes a golden brown, add the boiling sweet water
    Stir gently and continuously till excess water evaporates and the ghee separates.
    Decorate with chopped almonds
    Serve hot.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Parathas with dry filling


    Ingredients:

    For Dough:

    2 cups flour
    1 tbsp. oil or ghee
    salt to taste

    For Filling:

    1/2 cup gram flour
    1 1/2 tsp. red chilli powder
    1/2 tsp. turmeric powder
    3-4 pinches asafetida
    1/2 tsp. cumin seeds
    1 tbsp. coriander finely chopped
    1/4 tsp mint powder (optional)

    oil or ghee to make parathas

    Method:

    For Dough:

    Mix all ingredients except water.
    Add water little at a time and form a soft pliable dough like normal chappati dough.
    Keep for 10-15 minutes before using.


    For Filling:

    Mix the gram flour, chilli powder, turmeric powder, asafetida, cumin seeds, coriander and mint powder.

    For Parathas:

    One paratha requires a pingpong ball sized lump of dough.
    For rolling, use dry flour as in phulka, etc., to roll easier.
    Roll, spread oil on the chapathi.
    Put some filling over it.
    Close the chappati as you do for other fillings.
    Press and reroll to full size.
    Heat a heavy griddle, place paratha on it.
    Allow one side to cook have brown golden patches.
    Turn repeat for other side.
    Serve hot with curds and pickle.
     

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