East End Premium Gold Chakki Atta is a 10kg pack of wholemeal wheat flour that is indigenously used in Indian cuisine.
East End Atta is high in protein and gluten content which contributes to the elasticity of the dough. This helps them rise and make soft and fluffy chapatis.
Features & Health Benefits:
The features of East End Premium Gold Chakki Atta are:
Colour: Beige to Brown shade
Size: 10kg pack
Taste: Has a more nutty flavour as compared to refined flour when cooked
The chakki atta provides the following health benefits:
- High Fibre-content promotes healthy digestion
- Antioxidants like Vitamin B-1helps remove bodily toxins
- Helps in maintaining a healthy heart
- Improves brain function (due to Niacin-content)
- Provides a balanced amount of protein
- Advances good bone health
Recipes that could be made with Chakki Atta:
It is usually used to make flatbreads, like Chapati (roti), Naan, Puri, which are served with either gravy, curry, or dal but can be used in a variety of other dishes as well (including sweet dishes). Some other popular recipes made from atta that one can try at home are:
- Stuffed Parathas (Flatbreads made with a stuffing of different vegetables or cottage cheese/paneer).
The most popular stuffed parathas are-
- Aloo Paratha (paratha stuffed with spiced-up boiled potatoes)
- Pyaaz Paratha (paratha stuffed with well-seasoned chopped onions)
- Paneer Paratha (paratha stuffed with seasons cottage cheese)
- Whole-wheat Bread (a healthier alternative to bread made from refined flour)
- Mal Pua (a traditional sweet-dish)
- Atta & Dry Fruit Laddoo (medium-sized sweet balls made of roasted whole-wheat flour, sugar/jaggery, chopped or ground nuts and clarified butter)
And many other dishes.
These recipes can be tried out using the East End Chakki Gold atta, which one can buy from Red Rickshaw. One can also get £5 off on 1st order and avail of free delivery of the product on the expenditure of £50 or more in the UK Mainland (excluding Scottish Highlands).
Paneer Paratha Recipe:
Prep Time: 10 min.
Cooking Time: 15-20 min.
For the Dough
- East End Atta: 1½ Cup
- Water: As required for kneading
- Oil: 2 tsp
For the Paneer Stuffing
- Grated Paneer: 1½ Cup
- Finely Chopped Green Chilli: 1 or 2 tsp (as per spice preference)
- Finely Chopped Coriander Leaves: 2 tbsp
- Dried Mango Powder: ½ tsp
- Coriander Powder: ½ tsp
- Red Chilli Powder: ½ tsp (optional)
- Some amount of dry flour and clarified ghee or butter for cooking
For the Dough
- Mix all the ingredients and knead them into a smooth and soft dough.
- Keep the dough aside for a few minutes.
For the Paratha
- Divide the dough into 5 equal-sized balls.
- Roll out the ball to 3” diameter; use dry flour while rolling to keep it from sticking.
- Place 1/5th of the stuffing in the middle of the rolled dough; fold the corner inwards, like a dumpling, to secure the filling.
- Apply a little amount of dry flour and roll out the stuffed ball into a 4” Diameter paratha, make sure that the stuffing does not come out.
- Cook on a hot Tava or flat-base pan, use a little ghee or butter on both sides and cook till it’s golden brown on both sides with a few brown spots.
- Take it off the Tava. Serve hot with a pickle or curd (optional).
- Repeat steps 2-5 to make the remaining parathas.