How to Make Multigrain Flour (Atta) at Home
How to make multigrain flour at home is a multigrain atta premix recipe, versatile and nutritious preparation that incorporates a blend of different flours to create a wholesome and flavorful dish. Here's a general overview of how you can make a multigrain atta recipe from scratch at home.
Ingredients
- 50 gm whole wheat flour
- 50 gm makka atta
- 50 gm bajra atta
- 50 gm jowar atta
- 50 gm barley or jau atta
- 50 gm ragi atta
- 50 gm rajgira or jaulai atta
- 25 gm soya atta
- 25 gm Sattu
Instructions
In a large mixing bowl, combine all the flours: whole wheat flour, makka atta, bajra atta, jowar atta, barley or jau atta, ragi atta, rajgira or jaulai atta, soya atta, and sattu. Mix them well until evenly combined.
- Gradually add water to the flour mixture while kneading to form soft and pliable dough. Adjust the water quantity as needed to achieve the desired consistency.
- Once the dough is ready, cover it with a clean kitchen towel and let it rest for about 15-20 minutes. This resting period helps the flours hydrate and improves the texture of the dough.
How to make chapatti
- After the resting period, divide the dough into small portions and shape them into balls.
- Take one dough ball at a time and flatten it using a rolling pin to make rotis or chapatis. Dust the rolling surface and the dough ball with a little atta to prevent sticking.
- Heat a tawa or griddle over medium heat and place the rolled roti or chapati on it. Cook on one side until small bubbles start to form, then flip it over and cook the other side until light golden brown spots appear. Repeat this process for the remaining dough balls.
- Serve the freshly cooked multigrain atta rotis or chapatis hot with your favorite side dishes, curries, or accompaniments.
- Note: This recipe is a general guide for making a multigrain atta dough. You can adjust the proportions of the flours to suit your preferences or specific dietary needs. Feel free to experiment with different combinations and add additional spices or herbs to enhance the flavor.
- By incorporating multigrain atta into your regular meals, you can enjoy the benefits of a variety of grains and elevate the nutritional value of your dishes.
How to make Poori
- Take a small ball of prepared dough.
- Roll it into 3-4 inch circle.
- Now drop this into the hot oil and deep fry till both sides done.
- Transfer to a plate and serve warm.
How to make stuffed paratha
- Take a medium size dough ball and roll it into 4-5 inch circle. Add 2-3 tbsp any prepared stuffing ( I have used paneer stuffing here) close the ends and again gently roll it into 5-6 inch circle.
- Transfer it to a hot griddle, cook for few seconds and then flip to other side.
- Cook the other side for few seconds and then apply oil on both sides and shallow fry till both sides are cooked.
- Transfer to a plate and serve warm.
How to make stuffed chapatti
- Take ½ cup prepared multigrain flour mix, add chopped coriander leaves and salt. You can add other stuffing of your choice like spinach, methi, onion, or carrot, extra.
- Add water and make soft dough. Give a rest of 5 minutes.
- Then knead the dough until smooth. Divide into 2 parts.
- Now take a ball and roll into a chapatti.
- Now put the chapatti on hot griddle, cook it for few seconds and then flip it.
- Cook for 30-40 seconds and then directly cook chapatti on medium high flame till both sides are well cooked.
- Apply some ghee or butter and serve warm. ENJOY!
Notes
1. Premix should be store in an air tight container and use a dry spoon to take out flour from it. Keep it at room temperature.
2. Don’t make a large quantity of premix at a time. Make a fresh premix every 8-10 days is preferable.
3. Dough for making chapatti should be softer than regular wheat flour chapatti dough.
4. To make dough of multigrain water use warm water and knead the dough for 2-3 minutes till it becomes smooth.