Tag: multigrain flour

Posted in snack

Baked Aloo Tikki Tokri (Multi-Grain) Recipe

Posted on by GunjanGShandilya

imageThis recipe has been prepared in such a manner that it can be be eaten as a finger-food. I have given a twist to aloo tikki chat by serving it inside a baked multigrain tokri. Simply, hold it in your hand and relish the flavor of aloo tikki (served inside a crispy tokri) along with white vatana/matar , meethi chutney (prepared with tamarind and jaggery), hari chutney (prepared with coriander leaves) and yogurt. Each and every bite is absolutely scrumptious and is packed with varied flavors.

Tokri has been prepared with maize (makai) flour, sorghum flour (jowar) and whole wheat (gehun) flour. These baked tokris are absolutely crispy and only half tablespoon of oil has been used in preparing them. Tokris do not become squashy with chutneys and yogurt until and unless they are kept for long.

You can prepare these tokris in advance and store them in an airtight container. Just heat them in an OTG/ Microwave for crispiness before using.

It is a perfect snack for parties. Prepare in advance and assemble at the time of serving.

Yields : 10 Baked Aloo Tikki Tokris

INGREDIENTS

For Aloo Tikki

  • 3 Medium Potatoes (Boiled and Mashed)
  • 1 1/2 ” Ginger (Grated)
  • 1/4 Tsp Red Chilli Powder
  • 2 Tbsp Cornflour Powder
  • Salt

For Multi-Grain Baskets ( Yields 10 Baskets)

  • 1/4 Cup Maize Flour (Makai Aata)
  • 1/8 Cup Sorghum Flour (Jowar Aata)image
  • 1/8 Cup Whole Wheat Flour
  • 1/8 Tsp Turmeric Powder
  • 1/4 Tsp Carom Seeds (Ajwain)
  • 1/4 Tsp Paprika Powder/ Red Chilli Powder
  • Salt
  • 1/2 Tbsp Olive Oil
  • Water (For kneading dough )

METHOD

For Multi-Grain Baskets:

  1. Knead a soft dough using all the ingredients .
  2. Wrap the dough with a cling foil and place it in refrigerator for 30-40 minutes.
  3. Divide the dough into 5 portions.
  4. Roll each portion till it is thinner than a chapati.
  5. Using a cutter, cut the rolled dough into shape of a circle. Cutter’s size should be larger than the size of a single indentation of muffin pan. Diameter and height of indentation should be taken into consideration.
  6. Grease muffin pan with some oil and place dough circles in each indentation.
  7. Bake at 200°C for 10-12 minutes in a preheated oven. Baked baskets should not be soft when you touch them. If they are soft, bake again for a few minutes.
  8. Use the dough-leftovers to make more baskets. Repeat the process till dough is finished.

For Aloo Tikki

  • Add all the ingredients and mix everything.
  • Divide into 10 portions.image
  • Take a portion, shape it into a ball and flatten it with palm to form a tikki. Repeat with remaining portions.
  • Grease a hot tava and cook tikkis on both sides till they are browned. Cook them at low-medium flame.
  • Transfer them to a paper napkin to absorb excess oil.

For Assembling

  1. Take a basket and put approximately half  teaspoon of meethi chutney, hari chutney and yogurt. Mix them with a spoon.
  2. Place white vatana/matar followed by a tikki.
  3. Again, pour approximately half teaspoon of yogurt, followed by meethi chutney and hari chutney.
  4. Garnish with sev and pomegranate .
  5. Repeat the process for other baskets and serve.

NOTES:

  1. Yogurt and both chutneys should have a thick consistency.
  2. You can replace sorghum flour with maize flour or whole wheat flour.
  3. Whole wheat flour can be replaced with refined flour. But, it will make them less healthy.

image

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Posted in snack

Multi-Grain Savoury Baskets (Baked) Recipe

Posted on by GunjanGShandilya

imageMulti-grain Savoury Baskets have been prepared with maize (makai) flour, sorghum flour (jowar) and whole wheat (gehun) flour. You read it right… no refined flour has been used. The filling consists of healthy moong sprouts, bell peppers , cottage cheese (paneer) and delicious homemade sauce, topped with some grated mozzarella cheese. Homemade sauce has been prepared primarily with onion, tomato and garlic along with comparatively smaller quantities of carrot and bell pepper.

These baked baskets are absolutely crispy and only one tablespoon of oil has been used in kneading its dough. Its absolutely healthy and scrumptious snack for all times. I have added some grated mozzarella cheese but you can skip it as well because of its calorie-count. Certainly, there will not be much difference in its taste.

You can store these baskets in an airtight container. Just heat them in an OTG/ Microwave for crispiness before using. It is a perfect snack for parties. Prepare in advance and just bake them with filling at the time of serving.

Yields : 20 Multi-Grain Savoury Baskets

INGREDIENTS

For Multi-Grain Baskets :

  • 1/2 Cup Maize Flour (Makai Aata)
  • 1/4 Cup Sorghum Flour (Jowar Aata)image
  • 1/4 Cup Whole Wheat Flour
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Carom Seeds (Ajwain)
  • 1/2 Tsp Paprika Powder
  • Salt as per Taste
  • 1 Tbsp Olive Oil
  • Water (For kneading dough )

For Filling :

  • 1 Cup Moong Sprouts
  • 1 Red Bell Pepper (Chopped)
  • 1 Green Bell Pepper (Chopped)
  • 1 1/4 Cup Cottage Cheese (Paneer, Grated)
  • 1 Cup Homemade Sauce
  • 2/3 Cup Mozzarella Cheese (Grated)
  • Salt as per Taste

For Tomato Sauce :

  • 1 Big Onion (Chopped)
  • 3 Big Tomatoes (Chopped)
  • 1 Medium Carrot (Chopped)
  • 3/4 Red/Yellow Bell Pepper (Chopped)
  • 1 1/2 Tbsp (Chopped) Garlic
  • 2 Tsp Parsley
  • 2 Tsp Mixed Herbs Seasoning
  • 1 Tsp Paprika Powder
  • 1 1/2 Tbsp White Vinegar
  • 1 Tsp Sugar
  • Salt as per Taste
  • 1 Tbsp Olive Pomace Oil

METHODimage

For Multi-Grain Baskets:

  1. Knead a soft dough using all the ingredients .
  2. Wrap the dough with a cling foil and place it in refrigerator for 30-40 minutes.
  3. Divide the dough into 5-7 portions.
  4. Roll each portion till it is thinner than chapati.
  5. Using a cutter, cut the rolled dough into shape of a circle. Cutter’s size should be larger than the size of a single indentation of muffin pan. Diameter and height of indentation should be taken into consideration.
  6. Grease muffin pan with some oil and place dough circles in each indentation.
  7. Bake at 200°C for 10-12 minutes in a preheated oven. Baked baskets should not be soft when you touch them. If they are soft, bake again for a few minutes.
  8. Use the dough-leftovers to make more baskets. Repeat the process till dough is finished.

For Sauce:

  1. Heat oil in a non-stick pan and add chopped garlic to it.
  2. Saute for a minute and add onion. Cook for 4-5 minutes till onion turns translucent.
  3. Add carrot and bell pepper. Cover the pan and cook for 5-7 minutes.
  4. Add tomatoes and cook till they are tender.
  5. Add parsley, mixed herbs seasoning, paprika powder, vinegar, sugar and salt. Cover the pan with a lid and cook for 5 minutes.
  6. Allow the mixture to cool down completely and subsequently, blitz the mixture in a grinder.
  7. Transfer contents to pan again and cook it to reach desired consistency.

For Filling :

  1. In a bowl, add sprouts, red bell pepper, green bell pepper , grated cottage cheese and sauce. Mix everything.
  2. Add salt as per taste.

For Assembling:image

  1. Fill baskets with savoury filling and top it with grated mozzarella cheese.
  2. Bake at 180°C for 8-10 minutes till cheese is melted.
  3. Garnish with coriander leaves/chopped bell pepper and serve.

NOTES:

  1. You can replace sorghum flour with maize flour or whole wheat flour.
  2. Whole wheat flour can be replaced with refined flour. But, it will make them less healthy.
  3. You can use any combination of filling like onion, corn, different types of bell peppers, different types of sprouts etc.
  4. You can replace homemade sauce with tomato sauce or any pizza/pasta sauce as well.