My week always starts with something healthy, delicious and comforting. As the weather changes I tend to make more hearty and wholesome meals and breads seem to be an important part of it.
I have teamed up with ‘Elephant Atta’ to celebrate great taste as they have just been awarded 2 gold Stars at ‘The Great Taste Awards’ for Elephant Atta Medium and Elephant Atta Self Raising flours, which I have chosen for two recipes: Masala Paneer with layered Lachha Paratha and Potato Spinach Subji with Puffed Puri.
Bread is always a big part of Indian meals whether it is roti, paratha, puri or naan. Choosing the right flour is essential for any bread as it plays a key part in shaping up your bread. The whole meal flours seem to make heavier breads as they have less gluten but when you combine it with self raising flour it insures you will get good volume and lighter consistency. These 2 recipes will easily become your family favourites in no time.
I have chosen the award-winning Elephant Atta Medium and Elephant Atta Self-raising flours for these recipes as they make soft, fluffy, great tasting Indian breads and this taste has been recognised by the Great Taste Awards. These 2 flours are made from high quality wheat, are low in salt and sugar and are a great source of fiber. My recipes bring out their best flavours and are a delicious way to celebrate great taste.
Try them out and you won’t be disappointed!
Masala Paneer with layered Lachha Paratha
Potato Spinach Subji with Puffed Puri
