Tag Archives: Wheat Flour

Wheat Flour Balls Upma

28 Apr

Wheat Flour Balls Upma.

Wheat flour is made into a dough. The dough is then made into small balls and these are pressure cooked. Oil is tempered with spices and fenugreek leaves are cooked in it. Then cooked wheat flour balls are added along with some spices and crushed peanuts for crunch.
Makes: around a Serving of Wheat Flour Balls Upma.


Wheat Flour 1/2 Cup
Fenugreek Leaves 3/4 Cup Packed
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.
Notes: Make sure to cook the wheat flour balls well.

Suggestions: These wheat flour balls are little chewy but make sure you cook them well.
Variations: Alternatively, steam the wheat flour balls for around 10 minutes.
Other Names: Wheat Flour Balls Upma.

Triangular Chapati

9 Apr

Madata Chapati

Chapati is a thin unleavened flat bread. Chapati is made from finely ground wheat flour to gain soft texture. Wheat flour is kneaded into a soft dough with little bit of salt. The dough is then rolled into either thin disks or layered 2 – 3 times and smeared with oil in each layer and rolled into either triangular or circular shapes. The rolled out chapatis are usually heated on tawa (flat pan) with very less or no amount of oil.
Makes: around 3 chapati


Wheat Flour 1 cup
Salt to taste
Oil as required

Method of preparation:

Knead wheat flour with sufficient salt (around 1/4 tsp) into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.

Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin triangular chapati.
Repeat the same with remaining circular disks.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out triangular chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out chapati.
Serve triangular chapati topped with a dollop of ghee (if desired) with any gravy curry or dal.
Notes: Make sure to use right amount of water while kneading the dough.

Suggestions: Chapati are hard – knead the dough for little longer next time or increase the resting period. While reheating, make sure to dab little water on the chapati with the help of a tissue to keep it soft. Add yogurt while kneading into a soft dough to get soft chapati.
Variations: Triangular chapati can be deformed while rolling and can be made into round chapatis. Various ingredients are added while kneading the dough to make the chapati soft, like yogurt, warm milk, clarified butter (ghee) etc…
Other Names: Chapati, Chapathi, Layered Chapati.

Dal Pakwan

16 Feb

Dal Pakwan


Plain Flour / Maida 1 1/2 cups
Whole Wheat Flour 2 tbsps
Fine Sooji 1 tbsp
Red Chile Powder 1 tsp
Black Peppercorns Powder 1 tsp
Cumin Seeds 1 tbsp
Salt to taste
Oil 4 tbsps
Water as required
Oil for deep frying

Method of preparation:

Heat 3 tbsps oil in a small pot until smoking hot.
In a mixing bowl, mix together plain flour, wheat flour, sooji, red chile powder, black peppercorn powder, cumin seeds and salt.
Pour hot oil into above mixture, carefully fold the mixture, add sufficient water and knead it into a semi – soft dough. Let the dough rest for around 10 minutes.

Form lemon sized balls out of the prepared dough.
Roll each ball into 6 – 8 inch circle and prick it multiple times with the help of a fork.
Repeat the same with remaining dough balls and keep aside.

Heat oil in a deep frying pan on medium – low heat, slow drop rolled out pakwan one at a time.
Once the pakwan is golden brown on both the sides, remove onto absorbent paper.
Serve pakwan with sindhi dal (recipe tomorrow).

Notes: Make sure oil is not too hot all the time.

Mixed Flour Roti

8 Jan

Moodu Pindela Rotti


Ragi Flour 1 cup
Jowar Flour 1 cup
Wheat Flour 1 cup
Rice Flour 1/2 cup
Cumin Seeds 1 tsp
Onion 1
Green Chile 2
Freshly Scraped Coconut 2 tbsps
Sugar a pinch
Cilantro few sprigs
Salt to taste
Oil as required

Method of preparation:

Peel, remove ends and finely chop onion.
Remove stems, wash and finely chop green chiles.
Clean, wash and roughly chop cilantro leaves.

In a mixing bowl, mix together ragi, jowar, wheat and rice flour.
Stir in chopped onion, green chiles, coconut, sugar, cilantro and salt.
Knead everything to loose dough adding enough water.

Heat a flat pan on medium – low heat.
Once pan is slightly hot, take a handful of prepared flour dough and press it onto the flat pan.
Use wet fingers to carefully flatten the dough into somewhat thin roti.
Apply oil around the roti and cook covered on low flame for 3 – 5 minutes.
Uncover and turn the roti on the other side and cook for a minute or two.
Remove from heat and repeat the same with remaining mixed flour dough.
Serve hot with any mixed vegetable curry and lemon pickle for it to be as a separate meal.

Notes: Generally, whole grains are freshly ground together and stored as a single flour to be used when in need.

Jowar Puri

30 Dec

Jonna Poori


Jowar Flour 2 cups
Salt to taste

Method of preparation:

Bring to boil around a cup of water.
Knead jowar flour and few pinches of salt into tight dough using sufficient amount of hot water.
Take lemon sized balls out of the above jowar dough and roll them about 1 mm thick using a rolling pin.
Dust little bit of jowar flour if needed to avoid the dough sticking to the pin.

Heat a deep frying pan on medium high heat.
Once oil becomes hot, carefully drop the rolled out jowar puri into oil and lightly press it around the edges with a spatula.
Turn jowar puri on the other side and let it cook for few seconds.
Remove onto absorbent paper and repeat the same with remaining puris.
Serve hot jowar puri with any masala curry.

Notes: Add half a cup of wheat flour or rice flour to jowar flour to make rolling easier.