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What you need to know ~ Wholegrain Organic Atta

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September 23, 2015 at 11:59 AM  •  Posted in Grains, Flours & Rice, Why say organic? by  •  0 Comments

One of the staples of our daily meals is wheat, and at I Say Organic, we’re constantly trying to find ways in which we can choose healthier, more nutritious wholegrain organic atta. We’re very excited about the two new varieties that have just come in; let’s find out more.

Who’s supplying it?

Our partner farmers’ collective based out of Sirsa, Haryana, run by founder Sunil Gupta who travelled to organic farms around the country to better understand organic agriculture techniques before starting the collective. After facing many challenges in the initial years, he finally began to see results; most poignantly when he noticed that his fields were full of butterflies and those butterflies would not enter the fields of his neighbours.


How is it grown and stored?

The wheat is grown as per NPOP organic norms in hygienic field conditions. After harvesting, the wheat is stored carefully in air-tight metal bins with a layer of dry neem leaves and covered with newspaper/ hygroscopic paper. The wheat is then supplied in an exclusive chain.


What are the varieties called?

Raj1482 and HD 2967, but those are the official names. The names you’ll find them under are Earth Brown Atta and Premium Wholemeal Atta.

Tell me more about Earth Brown Atta

  • It has 11-12 % protein (yes, you read that right)
  • It’s 76% fibre
  • It also has calcium, iron, Vitamin E, thiamine, Vitamin B6, niacin, pantothenic acid and folate
  • It’s very good for making bread
  • It’s indigenous to India and is grown primarily in Rajasthan

How to use Earth Brown Atta

Banana Tea Bread Recipe

Ingredients

  • 1 3/4 cups Earth brown atta
  • 2 teaspoons baking powder
  • 1/3 cup oil
  • 1 teaspoon vanilla extract
  • 1/3 cup honey
  • 4 small or 3 large bananas, about 1 3/4 cup (preferably overripe), mashed
  • Salt, a pinch

Method

  • Preheat your oven to 176 ˚C and grease your loaf pan with some oil.
  • In a medium/large size bowl, combine flour, honey, baking powder and salt and set aside.
  • In a medium bowl mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not over mix.
  • Pour or spoon mixture into greased loaf pan.
  • Bake for about 50 min to an hour, till risen. Test with a toothpick in the centre of the loaf to see if done.
  • Let cool and cut.

 Tip: You can add a spoon of cinnamon, nuts like walnuts or rolled oats to give some texture to the bread.


Tell me more about Premium Wholemeal Atta

  • It’s a modern wheat variety that is widely grown due to its resistance to disease and good grain size
  • This is one of the most preferred varieties for daily rotis, due to its kneading properties, taste and balanced nutrition
  • This wheat flour is high in iron and zinc content

How to use Premium Wholemeal Atta

Cabbage Parantha Recipe 

Ingredients

For the paranthas:

For the stuffing:

  • 1 cup cabbage, chopped
  • 1/2 cup onion, finely chopped
  • 2 small boiled potatoes, mashed
  • 2 tbsp coriander leaves, chopped
  • 1/2 tsp ajwain
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp jeera
  • 1/2 tsp heeng (Asafoetida)
  • 2 tbsp oil
  • Salt to taste

Method

  • Make the dough by mixing flour, salt, oil (if needed), ajwain and water into a soft pliable dough (not sticky).
  • Let it set as you prepare the stuffing.

For the stuffing:

  • Heat 2 tbsp oil in a pan and add jeera and hing.
  • Now add chopped cabbage, onion, mashed potatoes and mix well.
  • Add salt, coriander leaves and other spices and cook till cabbage is cooked.
  • Remove from the pan and let cool.

Making paranthas:

  • Divide the prepared dough into small equal size balls.
  • Take one ball and roll out with a rolling-pin into a small roti.
  • Spoon 1 tbsp of prepared stuffing in the centre.
  • Close the ends over the stuffing, sealing with water if needed, dust with flour and roll out to make a proper parantha, ensuring that the stuffing doesn’t come out.
  • Fry on a tava with a few drops of oil and serve hot.

 

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