Custard Carrot Cake | Tea Time Cake | Baking In Wok | Baking In Wok (Kadai) | Eggless Baking

There’s something about the smell of baking bread that creates a feeling of comfort and cosiness – and the very act of making something with your hands can improve your mental health. There’s something about the smell of baking bread that creates a feeling of comfort and cosiness – and the very act of making something with your hands can improve your mental health.

Custard Carrot Cake

Spending time in the kitchen can ease stress and restlessness, and enhance mindfulness, the study concluded. Not only does the process of cooking and baking improve moods, the feeling of satisfaction gained when seeing the end product naturally enhances happiness.

“It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking.”

Tea Time Cake

A golden sunshine color, soft and spongy cake recipe made with custard powder and carrots. It is perfect served with a warm cup of tea or coffee. Custard powder is mainly used to make dessert recipe like fruit custard. Most common recipe is fruit custard which is made with milk to form a thick sauce to top with fruits. I also make custard rice kheer with custard powder and it tastes delicious. I usually use custard powder in my cake recipes to give a nice yellow color. Some cake recipes with custard powder – Malai custard cake, Pumpkin cake and I always use custard powder in my most favorite cake – Orange cake.

Wok Cake

Custard powder not only adds good aroma in baking it also makes them more delicious, and it gives beautiful golden yellow color after baking. This custard carrot cake have perfect golden color with perfect texture that melts into your mouth and its eggless, butterless too.

Like , Comment , Share & Subscribe

Ingredients :

Flour – 1 & 1/2 cups ( All purpose flour or maida & whole wheat flour)

Greek yogurt – 1 cup

Grated carrot – 1 cup (1 medium size carrot)

Sugar – 1/2 cup

Vanilla custard powder – 1/4 cup

Refined Oil – 1/4 cup

Baking powder – 1 tsp

Baking Soda – 1/2 tsp

A pinch of Himalayan pink salt

Chocolate Ganache – Chocolate sprinkles (1/2 cup ), 4 tbsp of milk

Rainbow sprinkles

Eggless Baking

Method :

  1. Dry mixture: Shift all purpose flour, whole wheat flour, baking powder, baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and custard powder. Grind until smooth.
  3. Mix dry mixture into wet mixture with grated carrot.
  4. Put prepared batter into a greased pan.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow cake to cool completely .
  9. Chocolate sauce– In a bowl add chocolate sprinkles with milk. Microwave high for 2 minutes and allow sauce to 5 minutes in a refrigerator. Its ready.
  10. Spread ganache of cake and sprinkle some rainbow sprinklers.
No Oven Cake

Tips:

  • Baking time may vary.
  • If cake batter looks dry, add 2- 4 tbsp of milk.
  • If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Tea Time Cake
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

I love Baking

Eggless Whole Wheat Jaggery Cake or Atta Gur Ka Cake | Healthy Cake | No Sugar Tea Time Cake

I have been baking for the last ten years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the correct duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

Eggless Whole Wheat Jaggery Cake

Baking mainly includes ingredients like maida, eggs, and sugar which can hamper your toned waistline. Here is a solution. You can substitute for maida, whole milk, margarine, butter, sugar, whole eggs. Maida or all-purpose flour can be replaced with whole wheat flour. Since whole wheat flour is light, add only half the required amount.

Atta Gur Ka Cake

Substitute margarine and butter with applesauce or prune puree. Refined sugar has no nutritional value replace it with honey, jaggery, brown, raw, or Demerara sugar to sweeten the goodies.

Jaggery or Gur

This whole wheat jaggery cake is a healthier take on the classic pound cake. This delightful cake is moist, light, and airy and a perfect companion for your evening tea. This delicious cake is egg-free, sugar-free, and refined flour-free yet turns out fluffy and moist. It contains simple ingredients and is easy to make.

Like , Comment , Share & Subscribe

Ingredients :
Whole Wheat Flour – 1 cup + 1 tsp
Greek yogurt – 3/4 cup
Grated Jaggery – 3/4 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Chopped Walnuts & Cashews – 1/2 cup + 1/8 cup
Flax Seeds and Sesame Seeds – 2 tbsp each
Fennel  – 1 tbsp
A pinch of Himalayan pink salt

Healthy Cake

Method :

  1. In a bowl add chopped dry fruits (1/2 cup), fennel, flax seeds, sesame seeds, salt with 1 tsp of flour. Mix them well.
  2. In a same bowl sieve dry Ingredients – whole wheat flour, baking soda.
  3. Wet Ingredients: Grind milk, jaggery, oil in a mixer and make a smooth paste.
  4. Now mix dry ingredients with wet ingredients. Cake batter is ready to bake.
  5. Now tab the cake pan on a countertop to release any large air bubbles.
  6. Now pour prepared cake batter into the pan. Sprinkle fennel, flax seeds, sesame seeds, few cashews and walnuts over batter and with help of spatula press them gently.
  7. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
Pressure Cooker Cake

Tips:

  1. Adjust jaggery according to your taste.
  2. If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Healthy Baking

Pressure Cooker Method :
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use a baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes.
  2. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid. Lower the flame after 2 minutes.
  4. Let it bake for 60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  5. Eggless Pressure Cooker Cake is ready.
Tea Time Cake

Coconut Carrot Cranberries Cake | Baking with Whole Wheat | Healthy Tea Time Cake | Baking In Wok

When life gives you a lot of time to bake – Bake Cakes. At least that’s what I’ve been doing. This delicious, moist cake is the perfect twist to a spring classic. If you love carrot and coconut, you will wonder why you haven’t put these two things together before. Bake with whole wheat flour, grated carrots, desiccated dry coconut adds a sweet, delicious flavor.

Coconut Carrot Cranberries Cake

Coconut lovers do try this yummy and super moist cake. If you are worried about a vegetable on your cake, no worries. Luckily, carrots are sweet so it aids in helping balance a sweet cake with something you may not traditionally think should be in a cake. Carrots, beetroot, zucchini and pumpkin, sweet potatoes are all easy to incorporate into baked goods. They improve texture, keep baked goods moist, and add a little fiber and nutrients. The veggies can be added raw (grated) or cooked and pureed.

Baking with Whole Wheat

Baking with vegetables and fruits helps produce a moister cake by replacing some of the flour with fresh produce. The use of veggies also allows for butter and oil to be reduced or left out completely since vegetables like pumpkin or zucchini naturally contain a lot of water. You can also use vegetables as an addition to a standard recipe – without replacing anything.

Ingredients:

Whole Wheat Flour – 1 cup + 1 tsp

Brown Sugar – 1/2 cup

Dessicated coconut – 3/4 cup + 1/4 cup

Grated Carrot – 1 cup ( 2 medium sizes)

Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)

Baking soda – 1/2 tsp

Refined Oil – 1/4 cup

Warm Milk – 3/4 cup

Mix of red dried cranberries & chopped apricots – 1 cup ( 1/2 cup each) + 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Toss 1 tbsp of flour with 1 cup mix red dried cranberries and chopped apricots. Keep it aside.
  2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt and keep it aside.
  3. Mix dessicated coconut, grated carrot with red dried cranberries and chopped apricots. Keep them well with dry ingredients.
  4. Wet Ingredients: Now add milk, brown sugar, oil in a grinder until smooth.
  5. Now mix wet ingredients with dry ingredients.
  6. Put prepared batter into a greased pan. Sprinkle 1/4 cup of coconut powder & 1/4 cup of mix red dried cranberries and chopped apricots over cake. Press them with help of spatula press gently.
  7. Tab the cake pan on a countertop to release any large air bubbles.
  8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
  9. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  10. Allow the cake to cool completely before slicing and enjoy.
Healthy Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Tea Time Cake
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Love Baking

Punjabi Maah Chole Ki Daal | Langar Wali Daal | Recipe with Split Urad and Chana Daal | Lunch Recipe

Maa Chole ki Dal is a staple Punjabi recipe made from a combination of two lentils Chana Dal (yellow Gram) & split black urad dal (black lentils). It’s creamy, nutty, and super delicious and pairs extremely well with both Rice and Indian flatbreads like naan/roti. Add a side of pickle and salad for that complete meal.

Punjabi Maah Chole Ki Daal

“Maah Chole Ki Dal” is commonly relished in Punjabi households. “Maah” means chilke wali urad dal or split black gram with skin and ‘chole’ means chana dal or split black gram. I grew up in Chandigarh so this dal is a staple item in our lunch with hot plain steamed rice.

Split Urad and Chana Daal

Maa or Maah in this dal refers to split black urad dal (split black gram) and Chole is chana dal (yellow bengal gram). This dal is cooked by combining these two lentils and hence the name Maa Chole ki dal. It is also known as Maah chole di daal, Punjabi Maa Chole di dal, or Langar wali daal as it’s one of those recipes that is regularly served at Gurudwara langar. This lentil combination gives this dal it a unique look and different texture and taste. It gets its creaminess from the black gram and nutty flavor from the chana dal making it super delicious.

Perfect Meal

Urad dal (Black gram lentil) is a very popular household lentil all over India. Other popular north-Indian urad dal delicacies are dahi vadapapadurad dal kachori or just as dry stir-fried urad dal.  Dal-makhani, a very popular festive lentil, is also made from whole urad dal. In the southern part of India, it is one of the main ingredients of the famous South Indian dish of Idli-Dosa batter. It is also used in the famous medhu-vada. Lastly, for desserts, you can also make ladoos or halwa with urad dal.

Channa & Urad Dal

Chana dal is highly used for making a variety of soups and salads, it’s because the taste is just like the sweet corn kernels. This dal is rich and extremely tasty after cooking and is best to serve with steamed or jeera rice along with any dry vegetable dish. Chana dal is cooked with a combination of bitter gourd (turai, turi) and squashes to make a delicious turai chana dal recipe. I already shared the chana dal recipe with zucchini & carrots, with spinach (palak).

Lunch Recipe

Ingredients :

Split urad dal – 3/4 cup
Chana dal – 1/2 cup
Finely chopped onion – 2
Puree of tomato – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 8
Finely chopped green chilly- 2
Cumin seeds – 1 tsp
Bay leaf – 2
Black cardamom – 1
Turmeric – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tbsp
Kasuri methi – 1 tbsp
Dry red chilli – 2
Ghee or butter– 5 tbsp
Salt to taste
Freshly chopped coriander leaves for garnishing or Dry Coriander leaves powder

Langar Wali Daal

Method:

  1. Wash and soaked dal with 2 cups of water overnight.
  2. Wash soaked dal and boil in a pressure cooker with a pinch turmeric (1/4 tsp), red chilli powder (1/2 tsp), black cardamom, bay leaf , salt, 1 tbsp of ghee with 3 cups of water in a pressure cooker. Pressure cook dal for 3 whistles and allow the steam to escape before opening the lid. Keep it aside.
  3. Heat ghee ( 2 tbsp) in a deep non-stick pan and add cumin with dry red chilli.
  4. When the cumin crackle, add the onions and saute on a medium flame until little brown. Now add ginger, garlic, green chilli and cook for 4 minutes.
  5. Lower the flame add coriander powder, turmeric (3/4 tsp), salt to taste with little water and mix them well. Now add tomatoes puree and cook on a medium flame for 5 minutes, while stirring occasionally. Cook masala until gravy starts leaving oil from corners
  6. Add boiled chana urad dal and mix well. Let it boil for 10 minutes on medium low heat.
  7. Tarka or Tempering – Heat ghee ( 1 tbsp) in a pan on medium low heat and add red chilli powder (1/2 tsp) and kasuri methi. Stir it for 15 seconds and add tempering to dal and mix well.
  8. Garnished with chopped coriander leaves and serve with steam rice.
My Favorite Lunch Recipe

Choley Curry ( Garbanzo Bean or Chickpea Curry) – Two Ways : Tomato Based Curry & Spinach Based Curry

Punjabi Chole is a popular North Indian style curry. Their hearty and versatile nature makes them a sought-after ingredient in vegetarian dishes. Chloe also is known as Chana/ chickpeas or garbanzo bean are cooked in onion, tomato-based sauce and are flavored with ginger, garlic, and a variety of spices. Punjabi Chole or Rajma is essential on the menu when guests come over.

Choley Curry

What I love about chickpeas is how versatile they are in the kitchen- able to take on many textures from the creamiest of creamy to the crispiest of crispy. Like lentils, they are comfort food in our household- comfort food that leaves us feeling energized and alive instead of tired and heavy.

Garbanzo Bean or Chickpea Curry

More Recipes with Chickpeas : Beetroot Based Chickpea Curry, Quick Chickpea Spinach Curry, Chickpea Avocado Salad with Kiwi Dressing , Chickpea Curry with Zucchini.

Tomato Based Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Channa Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.

Tomato Based Curry

Spinach Based Curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones. But be sure to soak them first to get rid of things called phytates, which can get in the way of your body absorbing the calcium in chickpeas.  Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Spinach Based Curry

Ingredients :
Chickpea ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 3
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 2 cubes
Dry coriander leaves powder – 1/4 cup

Spices:
Cumin – 1 tsp
Roasted cumin powder – 1 tbsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Chana masala- 1 tsp
Chaat masala – 1 tsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 2
Bay leaf – 1
Few black peppercorns

Easy & Quick Meal

Method:

  1. Put soaked chickpeas with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled chickpeas into two equal parts ( 1 cup each).
  2. Check to see the chickpeas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  4. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds. Allow to the seeds to crackle.
  5. Then add Whole Garam Masalas. Saute for 15 seconds.
  6. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  7. Then add chopped tomato and until they’re soft. Now allow to masala to cool completely and then grind (remove bay leaf & remove black cardamom skin) it into smooth paste.
  8. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, chana masala, chaat masala, salt with little water (low heat) and add pureed onion tomato mixture. Mix it well and cook until masala leaves oil on low flame.
  9. After masala is prepared add roasted cumin powder and cook for a minute. Then take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.

Tomato Based Gravy :

  1. Take 1/4 cup (From 1 cup) of boiled chickpeas on a plate. Gently mash them with a potato masher.
  2. Now add mashed boiled chickpeas in a prepared masala and cook for 3 minutes on the medium-low flame.
  3. Now the remaining boiled chickpeas, one butter cube and mix them well. Close the lid and cook chickpeas for 2-5 minutes on high flame.
  4. Tomato based chickpeas curry is ready to serve. Serve with plain rice.

Spinach Based Gravy :

  1. Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
  2. Now add puree spinach, little salt and boiled chickpeas. Cook on low flame for 5 minutes.
  3. Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
  4. Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.
Lunch Recipe

Kadai Tofu | Tofu Bell Pepper Curry | Recipe With Tofu | Lunch Recipe

This recipe is inspired from kadai paneer, from Northern India. I replaced Tofu in the place of paneer in this recipe. So what is ‘Kadai’ ? It is basically an indian wok, and this recipe is inspired from popular Indian side dish kadai paneer. It is a stir fry recipe made with bell peppers, onions and paneer, in this case it is Tofu.

Kadai Tofu

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

Tofu

A recipe for this Kadai Tofu that’s lip smackingly delicious and nutritious. Cubes of tofu are dunked in a creamy tomato onion sauce, sucking in all of the spice and flavor.

Tofu Bell Pepper Curry

The flavour comes from “Kadai masala”. It’s the star of the show. Whole spices like fennel seeds, black peppercorns, cloves, coriander seeds, black cardamom, dry red chilli are slow roasted , cooled and ground to a fresh powder and added to the cooked tofu and the capsicum towards the end of the recipe to have the punch of the flavour.

Recipe With Tofu |

You can prepare the kadai masala ahead of time and store it in an airtight container. The uniqueness of this recipe comes from the freshly roasted and ground kadai masala. But for busy days, I like to make a quick kadai masala spice blend and works amazingly. I have used the same in the recipe. 

Lunch Recipe

Ingredients :

List of Whole Masala
Dry red chilli – 2
Whole coriander seeds – 1 tbsp
Fennel seeds – 1 tbsp
Cloves – 3
Cumin or Jeera – 1/2 tbsp
Black peppercorns – 1/2 tsp
Black cardamom – 1

Other ingredients
Tofu – 300 gms (if using extra-firm tofu, press out all the water you can by swaddling the tofu block in paper towels and placing it in a colander with a weight on top. Leave it for at least an hour to drain out most of the water from the tofu)
Two small capcicums cut into cubes (red & yellow)
Baby onions cubed – 2
Finely chopped onions – 2
Tomato puree – 2
Grated ginger – 2 tbsp
Grated garlic – 1 tbsp
Oil – 3 tbsp + 3 tbsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Paprika – 1 tsp + 1 tsp
Greek yogurt – 1/2 cup
Green chilli – 2
Himalayan pink salt to taste

Few fresh coriander leaves or Dry coriander leaves powder

Method :

  1. In a skillet, dry-roast the whole spices (mentioned above) until a couple of shades darker and fragrant. Remove to a spice grinder or blender and process to a coarse powder. Set aside.
  2. Heat some oil in a pan, add finely chopped onions and saute it ( add salt and turmeric, it helps onions to cook faster ). Then add ginger, green chilli and garlic paste and sauté for a few seconds till the onion becomes translucent.
  3. Add coriander powder, red chilli powder (1 tsp) with little water.
  4. Add tomatoes puree and cook till the masala thickens and the oil separates and starts floating on the sides.
  5. Now add beaten greek yogurt with 1/2 cup water, salt to taste and cook for 5 minutes.
  6. In another pan, add ghee and saute onions cubed, capcicum and tofu for 5 mintues with grounded kadai masala.
  7. Add sauteed tofu, onions and capcicum in a prepared onion tomato gravy.
  8. Gently mix everything and cook for 5 minutes on low flame (covered).
  9. Finally add chopped coriander leaves and switch off the flame.
  10. Enjoy with naan, plain paratha.

Tuesday Tip | 100 % Oats Spinach Roti | Green Oats Flatbread | Healthy Vegan Flatbread

When it comes to foods that are ideal for healthcare, Oats are one of the top grains to choose from. Different variants of ‘instant oats’ have begun to crop up in the market to inspire more and more people to consume these healthy grains. But what exactly are oats?

100 % Oats Spinach Roti

These are gluten-free whole grains, making them extremely beneficial to eat. Oats can be mixed with a variety of freshly cut fruits, milk, and even vegetables to create a wholesome meal that makes this grain appropriate for any time of the day – breakfast, lunch, or dinner 🙂

Green Oats Flatbread

The best part about oats is that they can be customized as per your health needs. They can be used in any cuisine to create a simple and wholesome meal. I used oats flour in my baking, in curries, in pancakes, and in making my favorite aloo tikki as well ( as a binding agent).

Healthy Vegan Flatbread

Recipes with Oats : Malpua with oats flour, Aloo Ki Tikki (Potato cutlets), Broccoli Carrot Oats Cutlets, Oats Chocolate Brownies, Lasooni palak curry, Nutty Oats Wheat Flour Chocolate Cake, Smoothie with oats, Oats moong dal tikki, Sprouts Oats Cutlets, Cinnamon Apple Walnuts Oatmeal, Non fried bread pakora, Zucchini Fries, No Sugar Cake, Dates Prunes Banana Cake

Roti is the simplest bread that is made every day in Indian households. It is made with only 2 ingredients- atta (the wheat flour) and water. Earlier I shared 100% roti recipe made with oats flour. For that, I replace whole wheat flour with oats flour which makes roti even more healthy.

Healthy Chapati Recipe

This time I added spinach and made delicious green roti. These Spinach flatbreads or rotis are a perfect start to any morning. You can have this healthy flatbread in breakfast with chutney, or lunch with dal or in dinner with sabzi.

Tuesday Tip

Tuesday Tip | 100% Oats Roti | Healthy Oatmeal Flatbread | Oats Chapati Recipe

If you are bored of eating bland oats porridge give this oats chapati or roti a try. It tastes just like our regular chapati. The roti may look hard while cooking but it softens after some time (keep prepared roti in a hot case). The addition of spinach makes this roti is a very healthy, nutritious dish and one of the best ways of eating the greens.

Iron Rich Roti

Ingredients :
Oats Flour – 1 cup
Spinach – 200 gms or 1 bunch
Water – 1 cup
Oil – 1/2 tsp
Sesame seeds – 1/4 cup
A pinch of salt

Roti with Oats Flour

Method :

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (1 cup of water). Spinach puree is ready.
  2. Now heat Spinach puree in a pan with oil and salt. Once the water starts boiling switch off the flame. Combine the oat flour and water. Mix thoroughly with a spoon. Transfer dough in a bowl. Let it rest for 15 minutes (covered).
  3. After 15 minutes knead the dough for 2- 3 minutes. Heat the nonstick pan/skillet on medium-high flame.
  4. Make a small lemon size ball and dust some oats flour over a rolling board.
  5. Place the oats dough and roll out to a thin roti as possible. Sprinkle few sesame seeds and roll out again.
  6. Now place a lid over the rolled roti to make a perfect shape and remove the extra dough ( I used pressure cooker stand).
  7. This is because oats are gluten-free and it is difficult to get a perfect shape.
  8. Place the roti on a hot pan, cook both sides till done. Serve super healthy roti with your favorite sabzi.
Perfect Lunch Plate