Aashirvaad Superior MP Atta, 1kg Pack

4-Step Advantage Process for Premium Quality Atta Sourcing 6700+ Selection Centres 3-Step Cleaning Process Contact-less Packaging Nutrition Lockage Samosa Everyone's favourite with a fun twist. Ingredients Dough: 1 cup Aashirvaad Atta, 1 tbsp oil, 1 tsp Aashirvaad Salt, Water as needed Filling: 1 tbsp oil, 1 cup onions, finely chopped, 1 tsp green chillies, minced, Aashirvaad salt to taste, ¼ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, ¼ tsp garam masala Instructions Mix atta, 1 tbsp oil, and 1 tsp salt. Add water gradually, knead into firm dough. Rest 30 mins. Heat 1 tbsp oil, sauté onions and green chillies until golden. Add salt, turmeric, red chilli, coriander, and garam masala. Cook 2 mins. Cool. Divide dough into 6 parts. Roll each into a circle, cut in half. Form cones, fill with onion mixture, seal edges. Deep fry at 350°F until golden brown. Drain on paper towels. Serve hot with chutney. Enjoy your crispy, spicy Onion Samosas! Wheat Dosa A popular South Indian cuisine, Wheat Dosas are enjoyed with sauces, potato filling or with sambhar. Prep Time: 20 mins; Serves: 2 Ingredients: Aashirvaad Whole Wheat Atta - 2 cups, Aashirvaad Salt - 1 tsp, Water - 3 cups, Oil - 1 tbsp, Chopped Green Chillies - 2, Chopped Ginger - 1 tbsp, Cumin Seeds - 1/2 tbsp Method: In a bowl add Aashirvaad Whole Wheat Atta, chopped green chillies, chopped ginger, cumin seeds, Aashirvaad Salt to taste, and mix well. Add 1 tbsp oil, 3 cups of water and mix till no lumps remain. Add more water if required and mix. The batter should be in pouring consistency. Heat a non-stick pan. Pour a spoonful of the batter on the pan and make dosas. Cook till crisp and golden on both sides. Serve hot. Palak Puri Ingredients 1 cup Aashirvaad Atta, ½ cup spinach puree, 1 tsp ginger garlic paste, 1 tsp green chilli paste, 1 tsp Aashirvaad salt, Water as needed, Extra flour for dusting, Oil for frying Instructions In a mixing bowl, combine Aashirvaad Atta, spinach puree, ginger garlic paste, green chilli paste, and Aashirvaad salt. Gradually add water and knead into a smooth, firm dough. Cover and rest for 15 minutes. Divide the dough into small portions. On a floured surface, roll each portion into a small, thin circle (puri). Heat oil in a deep pan or kadai. Gently slide a puri into the hot oil. Fry, pressing lightly with a slotted spoon, until it puffs up. Flip and fry the other side until golden and crisp. Remove and drain on paper towels. Repeat with remaining dough.