During the month of Ramadan, Muslims around the world observe fasting from dawn to dusk. This is a period of spiritual reflection and self-discipline, where people come together to break their fast with iftar meals. Here are three delicious and easy-to-make wheat atta recipes for Ramadan meals.
- Wheat Atta Paratha
Wheat atta parathas are a popular north Indian flatbread that is easy to make and versatile. To make wheat atta parathas, you’ll need:
Ingredients: 2 cups of chakki fresh atta, 1 tsp of salt, 1 tbsp of sunflower oil, 1 cup of warm water, ghee or butter (for cooking)
- In a mixing bowl, combine the wheat atta flour, salt, and oil. Gradually add in the warm water, and knead until the dough is smooth and elastic.
- Divide the dough into small balls, about the size of a ping pong ball. Roll each ball out into a thin disc, about 1/8 inch thick.
- Heat a griddle or tawa over medium-high heat. Place one paratha on the griddle and cook for about 20 seconds, or until bubbles start to form on the surface. Flip the paratha over and cook for another 30 seconds.
- Spread some ghee or butter on the paratha, and flip it over again. Cook for another 30 seconds, or until the paratha is golden brown and crispy.
- Repeat with the remaining parathas.
Serve the wheat atta parathas hot with a side of yogurt, pickles, or chutneys.
- Wheat Atta Halwa
Wheat atta halwa is a sweet and comforting dessert that’s perfect for iftar. To make wheat atta halwa, you’ll need:
Ingredients: 1 cup of wheat atta flour, 1/2 cup of ghee, 1 cup of sugar, 2 cups of water, pinch of cardamom powder, chopped nuts (optional)
- Heat the ghee in a heavy-bottomed pan over medium heat. Add the wheat atta flour and stir continuously for about 10 minutes, or until the flour turns golden brown and fragrant.
- In a separate pot, combine the sugar and water and bring to a boil. Reduce the heat and simmer until the sugar dissolves.
- Slowly pour the sugar syrup into the pan with the wheat atta flour, stirring continuously to avoid lumps.
- Add a pinch of cardamom powder and chopped nuts (if using) and stir well.
- Continue to cook the halwa for another 5-10 minutes, or until it thickens and leaves the sides of the pan.
- Garnish with chopped nuts and serve hot.
- Wheat Atta Chicken Cutlets
Wheat atta chicken cutlets are a crispy and savoury appetiser that’s perfect for iftar. To make wheat atta chicken cutlets, you’ll need:
Ingredients: 1 lb of ground chicken, finely chopped onions, minced 2 cloves of garlic, 1 tsp of ginger paste, 1 tsp of cumin powder, 1 tsp of coriander powder, 1/2 tsp of turmeric powder, 1/4 tsp of red chili powder, 1/2 cup of wheat atta flour, 2 beaten eggs, Salt and pepper to taste & rice bran oil for frying
- In a mixing bowl, combine the ground chicken, onion, garlic, ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and pepper.
- Add the wheat atta flour and mix until well combined.
- Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
- Dip each patty into the beaten eggs, and coat with a layer of wheat atta flour.
- Heat the oil in a deep pan over medium heat. Fry the chicken cutlets in batches until golden brown and crispy, about 4-5 minutes on each side.
- Drain on a paper towel-lined plate and serve hot with a side of mint chutney or ketchup.
In conclusion, these three wheat atta recipes are easy to make and perfect for iftar meals during the month of Ramadan. Experiment with different spices and ingredients to make them your own, and enjoy the delicious flavours of these traditional dishes. Happy cooking!