Tag: whole wheat

Aloo Parantha (Potato Pancakes)

Aloo Parantha (Potato Pancakes)

by Shailaja Nair ♥ 0 Leave a Comment

Aloo paranthas or wheat pancakes stuffed with potatoes are a favourite with most people. I have found that my friends all enjoy hot potato paranthas, irrespective of race, nationality or gender.

This aloo parantha can be made even if you don’t have the traditional implements — chakla or marble rolling tile, belan or rolling pin, and tawa or concave griddle. The potato stuffing is mixed into a batter of whole wheat flour and water and then made into pancakes.

Ingredients

Potato 1 large, boiled, peeled and grated

Onion 1 medium, finely chopped

Green chilli 2, finely chopped

Red chilli powder 1 tsp

Salt to taste

Coriander leaves, a bunch, chopped

Atta or whole wheat flour 1 cup

Water for batter

Oil 1 tbsp

Method

Mix the boiled potato with the onions, green chillies, salt, coriander leaves and red chilli powder and mix well. Add the oil and mash it all together.

Add water to the atta and make a smooth better. Add half a teaspoon of salt.

Add the potato mix to the batter and whisk well. Add more water if needed.

Heat a nonstick griddle and pour a ladle full of batter. Spread to make a thick pancake. Cook for a minute and flip it over. Apply some ghee and cook.

Transfer to a plate. Make similar pancakes with the rest of the batter.

Serve hot with a salad and plain yoghurt.

Country bread

Country bread

by Shailaja Nair ♥ 3 Comments

This rustic country loaf is healthy, tasty and easy to make. The mix of bread flour and whole wheat flour makes this a bread for all occasions. It goes well with soups and also makes great sandwiches.

Ingredients

Bread flour 3 cups

Whole wheat flour 1 1/3 cup

Olive oil 1/3 cup plus for greasing

Italian herbs 2 tbsps

Yeast 3 tsp

Salt 1 tsp

Sugar 2 tbsps

Method

Mix all the ingredients and make a dough in the bread machine or stand mixer.

Roll the dough on to a floured surface and knead for about five minutes.

Shape into a ball and let rest covered in a greased bowl for two hours. I leave it overnight in winter.

Punch down the dough and give it a second rising.

Keep a tray of water in the oven and bake in a 210 degree C convection oven for 40 minutes. Spritz with water a few times during the first 15 minutes.

Cool on a rack, slice and serve.

Whole wheat cake (atta cake)

Whole wheat cake (atta cake)

by Shailaja Nair ♥ 1 Comment

I always use all-purpose flour for my cakes. Today, I experimented with whole wheat flour. In fact, I decided to go for the healthy version without eggs or butter. I used light vegetable oil and plain yoghurt instead. It turned out really delicious with a nice, chewy texture.

Healthy option

Ingredients

Whole wheat flour (atta) 2 cups
Sugar 3/4 cup
Sundrop vegetable oil 1/2 cup
Yoghurt 1 cup
Baking powder 1 tbsp
Baking soda 1 1/2 tsp
Cinnamon powder 2 tbsps
Vanilla essence 1 tsp
Water as needed
Milk 3 tbsps
Walnuts, roughly chopped 1/2 cup
Raisins 1/2 cup

For the syrup:
Cadbury’s Bournvita 2 tbsps dissolved in 1/4 cup water
Cadbury’s cocoa 1 tbsp

Icing sugar 1 tbsp

Method

Mix the wheat flour, sugar, cinnamon powder, baking powder and baking soda in a bowl.

Mix all the dry ingredients in a bowl

Using a stand mixer, add the oil and yogurt to the pan and mix at Speed 1. Add the flour mix, a little at a time. Add water as needed to maintain the consistency of the batter.

Add the milk and vanilla essence. Add the walnuts and raisins.

Use a stand mixer at Speed 1

Grease a 9”x6” rectangular cake dish and pour in the batter.

Bake in a 170 degree C oven for 1 hour and 20 minutes. Test after 50 minutes and when the skewer comes out clean, take the cake out of the oven. Let it cool.

Heat the Bournvita syrup in a nonstick pan and when it boils, add the cocoa. Heat on a low flame for 20 minutes, stirring continuously. Take it off the heat and let it cool.

Before serving, pour the syrup over the cake. Sprinkle icing sugar over the top.

Cut it into 12 slices.