Do you love the round and fluffy chapatis that go well with almost everything? The aroma of freshly prepared wondrous chapati (called roti in local parlance) topped with dollops of ghee is simply irresistible.
You can team up these yummy Indian Tortillas (aka Indian flat-breads) with lentils, meat gravy or even mixed vegetables. Ever wondered how these delectable round breads are created? The basic ingredient for preparing chapatis is Atta or whole wheat flour.
Atta is the finely milled wheat flour, high on protein and fiber. It has been used since time immemorial as a staple in Indian homes for day-to-day cooking. One can churn out chapatis, paranthas, shakarpara, ladoo, and much more using this fibrous dietary source.
Innovation is the key to amazing inventions. Ladies have modified their culinary skills by continually experimenting with this healthy ingredient in the confines of their kitchen.
In modern India, moms dish out whole wheat pancakes, breads & cookies, and even wheat pizzas. These recipes originally used maida (multipurpose wheat flour) as the key ingredient. Today, health-conscious people are smartly replacing maida with atta as a more nutritive option.
Let's take a quick look at some benefits of atta-
- Atta is high on protein and fiber.
- It is a good source of riboflavin, folate and Vitamins B-1, B-3 and B-5.
- It has more iron and calcium than maida.
- Its high fiber content prevents constipation and aids digestion. It also helps you feel full for longer periods, thus helping in weight loss management.
Today, I am longing to share a traditional Indian recipe my mother used to prepare on special occasions-
- Atta- 1 cup
- Water- ½ cup
- Curd- 2 tablespoons
- Oil- 2 cups (for deep frying)
- Powdered sugar- 4 tablespoon
- Fennel Seeds (optional)- 1 teaspoon
- Cardamom powder (optional)- One pinch
- Pistachios and almonds (optional)-Finely chopped
- Mix atta, curd, sugar, and water in a mixing bowl. Keep stirring till you get a smooth flowing batter. Add water slowly to avoid forming lumps. Keep aside for 20 minutes.
- Heat oil in a thick-bottomed pan. Use a ladle to pour batter gently into the center of the pan. Do not spread, the batter will spread on its own. Let it simmer on medium heat. Slowly, flip it over once the edges start turning golden brown. Remove using a slotted spoon after 2 to 3 minutes, after it looks golden brown on the sides. The malpua is soft in the center but crispy at the edges.
- Sprinkle chopped nuts on top. The most heavenly malpua is ready to be served.
How to store-
Atta comes in prepackaged plastic or paper bags. You can store atta in its unopened original packing, in a cool and dry place. This can last up to 2 to 3 months.
Once opened, store it in an airtight plastic or glass container, in a cool and dry cabinet.
Note: Check for any infestations before using it.
Singal’s sells atta of different varieties and sizes to suit your palate. There are ADM Flour Atta, Sher Atta Flour, Shakti Chakki Fresh Atta, Jiva Organic Multigrain Flour, and Golden Temple Wholewheat Purple varieties to choose from.
Our Atta tea biscuits, prepared with atta, ghee, and sugar are perfect delicacies to enjoy with steaming tea or coffee.
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