Elephant Medium Chapatti Atta (25kg)

WHEAT Flour, Calcium, Iron, Niacin, Thiamin

Allergy advice: for allergens, including cereals containing gluten, see ingredients listed in bold.

 

Typical Values	Per 100g
ENERGY	1431kj/388kcal
FAT	2.0g
of which saturates	0.3g
CARBOHYDRATE	66.1g
of which sugars	1.7g
FIBRE	5.8g
PROTEIN	11.2g
SALT	<0.01g

‘I’m not surprised Elephant Atta has received 2 gold star rating at Great Taste Awards, the quality and consistency is excellent. In fact, I would have given it 5 stars.”

Chef Gulu Anand, Brilliant restaurant, Southall.

The recipes below promise to be not only healthy but also delicious.

Whether you choose to use wholemeal or white atta for chapatti,

self-raising flour for naan or Chakki atta for those special occasions.

Chapattis are one of the great staples of the Asian sub-continent. They are versatile, simple flatbreads made from atta flour and typically cooked on a cast iron plate or griddle (Tawa). Chapattis are one of the healthiest Asian breads, as they contain no fat and can accompany any South Asian dish.

The chapatti has different names in different parts of India, for instance in Punjab it is called roti or phulka, in Gujarat it is called rotli and in some areas of Maharashtra it is called poli.

Method

1. Pour flour in a large bowl with a well in the centre and gradually add small amounts of the water as required.

2. Kneed well for 5-7 minutes until the mixture is smooth firm and elastic. Then form the dough into a compact ball. Wrap in cling film and set aside for at least 15 minutes.

3. Make individual balls the size of golf balls.

4. Flatten the individual balls into a circular shape with your hands and dip both sides into the flour container.

5. Scatter a little flour onto a rolling surface and using a rolling pin, roll the dough outwards into a circular shape about 1/8″ thick, turning it over as required.

6. Heat a griddle/tawa on a high heat for a couple of minutes (a dry non-stick frying pan can also be used), and then turn down to a medium heat.

7. Place the rolled chapatti on the griddle and allow cooking for about 30 seconds.

8. Turn and cook the second side for a minute until small brown bubbles form. Turn over once again and lightly press with a clean tea towel or place onto the flame until the chapatti fills with air.

9. Remove from tawa/griddle and brush with butter/olive oil (optional) if desired.

This recipe is full of flavour; complimented by a range of spices; from cumin to paprika. As the flatbread crisps are baked rather than fried, they’re not only healthier than store-bought crisps, but will also keep fresher for longer when kept in an airtight container for family fun days.

Method: For the crisps

01. Heat the oven to 190 C. Lightly flour 2 baking sheets.

02. Put the flour, salt, cumin and paprika in a bowl and mix it all together. Now add the oil and slowly add the water bringing the dough together. You might not need to use all the water or may find that you need to add a bit more.

03. Leave the dough in a bowl, cover with cling film and let it rest for 15 mins.

04. Divide the dough into 2 portions and roll out each portion on a clean surface until only a couple of mm thin. Cut the sheet into small pieces, either square or rectangle. Place these pieces on the baking sheet and brush them with the beaten egg. Sprinkle the onion seeds on top and bake for 20 minutes until crispy and no longer sticking to the baking sheet.

Leave them aside to cool before serving.

Method: For the hummus

01. Add all the ingredients in a blender and grind to a smooth hummus. You might need to add a couple of tbsp of water to it. Place it on the serving plate and drizzle some chilli oil on top and sprinkle some parsley before serving.

02. Whether you’re making these crisps as a snack for a day out or a family picnic, or simply as a mid-afternoon treat for the kids at home, with Elephant Atta Chakki Gold you’ll ensure your family is getting a dish that’s not only delicious, but good for them too!

Lachcha or Lachedar paratha is a popular flaky, layered paratha from North India and Pakistan, the layers are separated by ghee or oil when rolling, so they separate during cooking to give the flaky texture. Try them with this delicious, traditional North Indian favourite, Masala Paneer.

Method

01 Grind the onions, garlic and ginger to a paste.

02 Heat the oil in a pan and add the bay leaves and cinnamon and let it sizzle for a minute. Add the onion paste to it and let it cook until golden, this could take upto 20 mins.

03 Add the tomato puree to this with 400 ml water, cover and cook for another 20 minutes.

04 Now add the salt, chilli, garam masala, methi, honey and 100 ml boiling water. Cook this for 5 minutes. Then add the paneer and cream and cook for the last 2 minutes.

05 In a bowl combine the flours, salt and ghee and mix it all well. Slowly add the water to this until you form soft dough. You might not need all the water so add it slowly. Knead it for a couple of minutes, cover with cling film and leave it to rest for 15 minutes.

06 Divide the dough into 10 portions and roll out each portion into 5-6 inch circle. Spread ½ tsp ghee on the circle then roll it into a cylinder shape and twist it into a circle. Cover it in the flour and roll it into 5-6 inch circle.

07 Heat a griddle and put the layered paratha on top and cook on both sides for 2 minutes until golden. Put ½ tsp sunflower oil and cook until crispy and golden.

Serve it hot with the masala paneer.