Chef Ajit Bangera shares simple and interesting recipes using wheat

Chennai: Urging people to consume wheat-based dishes, Ajit Bangera, senior executive chef, ITC Grand Chola, has shared recipes with easily found ingredients that enable consumers to experiment and get creative in the kitchen.

“Be it a wholesome breakfast, snacks, or creative desserts, these recipes can be prepared with just a handful of ingredients,” he says.

For carrot and beetroot spring roll, he says, “heat oil in a pan and add chopped carrots, beetroot, green chilli and saute well. Add chaat masala, aamchur powder, pepper powder, Aashirvaad Salt and cook for 2-3 minutes. Add coriander and mix well. Prepare roti by adding a cup of atta, a pinch of salt and a spoon of oil and kneadthe dough for 10 minutes. Cook roti on both sides and add the prepared stuff and roll the roti Heat oil in a pan and fry the rolls until golden brown.”

For steamed wheat fara, he says, “place the chana daal, ginger, garlic and chillies in a mixer jar and grind them into a coarse paste (without any extra water). Take the paste out in a bowl and add 1 tea spoon salt, ajwain seeds, turmeric powder, and coriander leaves and mix thoroughly. In a bowl, take atta, half tea spoon salt, 1 tea spoon oil and add a little water to form a firm dough.
Make small balls with this dough Roll each dough into the shape of a poori with the help of oil. Take 1 table spoon of the ground chana dal mixture and place it in the middle of the poori. Form it into a fara shape, fill all faras in this way.┬áPlace all the faras in a steamer and steam for 15 minutes. Take out the faras on a plate and add tadka (optional) and serve them hot with chutney.”


NT Bureau