NUTRITIONIST AVAANTI DESHPAANDE

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Fab roti atta recipes

Khakhra

Serving size: 6

Energy: 116 Kcal

Protein: 4 g

Ingredients

  • 1 cup fab roti atta
  • 1 tbsp oil
  • Water as required
  • Salt as per taste

Method

  1. Prepare dough by mixing water and fab roti atta along with salt.
  2. Allow the dough to rest for 30 mins.
  3. Place the pan on low flame and allow the pan to heat up.
  4. In the meantime, take a ball of dough, and roll it in thin bread, about 5-6 inch in diameter. The thinner you roll it, the crispier your khakhra will be.
  5. Now place your thin bread on pan, apply oil on the khakhra.
  6. When bubbles appear all over the khakhra flip it and press down the bubbles using a clean kitchen towel.
  7. When golden grown spot appear on it sides, remove and allow it to cool.
  8. Similarly do this with remaining dough.

Stuffed Paratha

Energy: 163 Kcal

Protein: 5.9 g

Serving size: 4

Ingredients

  • 1 cup fab roti atta
  • 2 tsp oil
  • Water as required
  • Salt as per taste
  • You can prepare stuffing of your choice.eg. paneer, potato etc

Method

  1. In a large bowl, mix fab roti atta, salt and enough water to make dough soft that is elastic but not sticky.
  2. Knead the dough on lightly floured surface until smooth.
  3. Divide it in 6 equal parts and roll each piece into ball.
  4. Heat the pan on medium flame until hot.
  5. Lightly dust the rolling board with atta, place the ball and roll out the dough into diameter.
  6. Now place the stuffing in the centre and seal join all edges together to seal.
  7. When the pan starts smoking, put the chapatti on it. Cook until the underside has brown spots, apply oil and flip the chapatti and press lightly.
  8. Again apply oil on other side, flip and press lightly.
  9. Repeat this with remaining dough.
  10. Stuffed paratha is ready to serve.

Chapati

Serving size: 5

Energy: 130 Kcal

Protein: 4.7 g

Ingredients

  • 1 cup fab roti atta
  • 2 tsp oil
  • Water as required
  • Salt as per taste

Method

  1. In a large bowl, mix fab roti atta, salt and enough water to make dough soft that is elastic but not sticky.
  2. Knead the dough on lightly floured surface until smooth.
  3. Divide it in 6 equal parts and roll each piece into ball.
  4. Heat the pan on medium flame until hot.
  5. Lightly dust the rolling board with atta, place the ball and roll out the dough of 6 inch diameter.
  6. When the pan starts smoking, put the chapatti on it. Cook until the underside has brown spots, apply oil and flip the chapatti and press lightly.
  7. Again apply oil on other side, flip and press lightly.
  8. Repeat this with remaining dough.
  9. Chapatti is ready to serve.

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