Pillsbury Atta/Godihittu - Multigrain 1 kg

Blend of 7 natural grains like wheat, soy, maize, barley, ragi. oats, and chana dal. The atta contains 0% maida. Pillsbury Multigrain Atta keeps your metabolism and overall health healthy. Make dietary rich rotis, parathas, wheat dosas, rolls with multigrain atta from Pillsbury. Traditional chakki grinding method of Pillsbury retains the goodness of whole wheat and adds to the softness. Sourced from India's finest harvest, the products are manufactured in uncompromised hygiene. Pillsbury has 150 years of experience in wheat & wheat products to ensure rotis are soft and healthy. Paneer Taco Prep Time: 20 Minutes | Cook Time: 25 Minutes Serves: 8 How to make: 1. Mix 2 cups of Pillsbury Atta with Multigrains with ½ tbsp of salt and little water. Knead it into a soft and smooth dough. 2. Make small dough balls. Roll a roti from the dough balls keeping the edges thin. 3. Place a tawa on medium heat and when heated cook the roti. 4. Heat 2 tbsp of oil and add chopped onions and capsicum. 5. Add 1 tbsp green chilli sauce, 1 tbsp tomato ketchup, 1 tbsp oregano, ½ tbsp red chilli powder. Mix all the ingredients so that they blend properly before adding paneer. Cook it properly. 6. On one side of the roti apply ketchup, add the prepared stuffing on half the side of roti and place grated cheese over it. 7. Fold the roti in the middle and toast it in a flat pan on a low flame. Roast it till the cheese has melted and the roti turns crispy from both the outer halves. 8. Once the taco has turned brown from both the sides, slide it out from the pan. Multigrain Crepe Prep time: 10 minutes | Cook time: 30 minutes Serves: 4 How to make: 1. Make a smooth batter in a big mixing bowl with flour, water, a little salt, and black pepper. 2. Next, heat a teaspoon of oil in a heavy-bottomed pan over medium heat. Cumin seeds should start to crackle after being added. Add the chopped onion and green chilies, and cook until the onion starts to turn slightly caramelized. 3. Add the mashed potatoes, salt, and red chilli powder once the onion has become brown and stir together. Add salt to taste. After that, remove the pan from the heat and toss in the chopped coriander leaves. 4. Over medium heat, preheat a nonstick crepe skillet. A ladleful of the crepe batter should be poured onto the pan, and it should be dispersed around by swirling the pan. 5. Place it on the dish after removing it from the skillet. 6. When finished, roll the crepe up with a scoop of the potato filling in the centre. Multigrain Paratha Prep time: 10 minutes How to make: 1. Start by making dough, take all flour, salt in a bowl. 2. Add in water slowly, knead to a soft smooth dough and cover the dough with a bowl and set aside for 30 mins. 3. Divide it into equal balls. 4. Take a ball, spread it, apply some ghee or oil, roll it like a circle, now make fleets and roll it. Now roll it into thick chapati and pan fry the paratha in hot tawa by applying some ghee on both sides till golden. 5. Remove it and crush lightly with hands to release the layers. 6. You can roll it like a chapati and cook till golden on both sides like normal chapati too. 7. Serve with a extra dollop of ghee.