Wheat Flour

WHEAT FLOUR

We are one of the reputed companies and are involved in offering an enormous quality range of Wheat Flour to our customers. It is mixed with other ingredients to obtain a dough that is suitable for extruding and has an acceptable texture and taste.

PURPOSE : Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery. It is used as food, feed, seed, and as a processed commodity for uses such as fuel. Wheat contains a protein called gluten which is necessary for the basic structure in forming the dough system for bread, rolls and other baked goods.

Available Packing

20 Kg	BULK PACK
50 Kg
90 Kg	BULK PACK WITH GUNNY BAG

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Chapathi

Puri

Chapathi

Aloo Masala Chapathi

Chapatis, along with rotis, were introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants. Wheat is loaded with essential nutrients like vitamin B&E, copper, iodide, zinc, manganese, silicon, arsenic, chlorine, sulfur, potassium, magnesium, calcium and mineral salts. Therefore, even one wheat chapatti can do wonders for your body.

Ingredients

2 cups P.J.T Wheat flour .
Big pinch fine sea salt.
1 cup water.

1/4 cup olive oil, vegetable oil, melted butter, or ghee.
Garam masala, Coriander powder, Red Chilli powder, Turmeric powder and Dry Mango powder.

Preparation

Aloo Masala is probably the easiest stuffing to make at home. You don’t really need too many ingredients to prepare this delicious and spicy mixture.
Apart from Indian flatbreads, it can be used in several other snack items. So, it pretty much depends on how you want to make use of this potato-based stuffing.
Heat some oil in a heavy bottom Kadai.
Add the cumin seeds and asafoetida, and wait till they crackle.
Now, add the ginger-garlic paste and stir-fry till the raw smell goes away.
Add the finely chopped onions and green chillies in it. Stir-fry them for a couple of minutes.
Add the garam masala, coriander powder, red chilli powder, turmeric powder and dry mango powder, and stir-fry again for a minute.
Finally, add the mashed potatoes to it and mix well. Cook them for a few minutes and take out in a bowl.
Prepare some dough balls using wheat flour, salt, water, and oil.
Flatten them using rolling pin or fingers.
Stuff the cooked masala mixture and start making thin chapatis.
Cook these chapatis on both sides and serve hot.

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Puri

Paneer Puri

Puri is an Indian homemade food which is made during the auspicious occasions and festivals. You can consume puris once in a while by making it healthier with whole grains and cutting down on fat. Adding whole grain will enhance fiber content of Puri and hence you will be eating less yet feel fuller for longer. Anyway, so if you have to have these puris every once in a while, try and make them relatively healthier by adding more grains and fiber to the same.

Ingredients

P.J.T wheat flour – 1.5 cups
1 cup – 250ml
Grated paneer – 3/4 cup
Besan flour – 1 tbsp
Rava/Semolina – 1 tsp
Red chilli powder – 1 tsp

Garam masala powder – 1 tsp
Ajwain or cumin seeds – 1/2tsp
Coriander leaves – 1 tbsp( finely chopped, optional)
Salt & water – as needed
Cooking oil – to deep fry

Preparation:

Grate the paneer using a grater and measure 3/4 cup from it. Keep aside.

In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer.
Mix everything well without adding water. Mixture looks crumbly.
Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick.
Heat oil in a kadai to deep fry.
Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.

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