4 Vegetarian Tasty Recipes by The Better Flour

Check out the following healthy, vegetarian tasty recipes by The Better Flour!
Stuffed Paratha
Ingredients

● 2 ½ cups Robust Red Flour Blend

● Potatoes 200 gms

● 2 Onion

● 4-5 Green chili

● 1 bunch Coriander

● ½ cup Cheese

● ½ cup Water

● Salt

● Pepper

How to make

● In a bowl knead the dough with a Robust red flour blend and warm water

● Let it rest for 30 mins

● Make potato filling with boiled potatoes, onions, green chili, salt, and pepper

● Roll out large chapatis and fill them with potato filling and cheese

● Cook the paratha for 3 to 4 minutes on each side or until crispy and golden brown

● Serve with butter curd and pickle

Baked Pakoras & Curry
Ingredients

● 1 cup Original Flour Blend

● 1 Carrot

● 1 Potato

● 1 Onion

● ½ tsp ginger paste

● ½ tsp Sea salt

● 1 tsp Onion powder

● Twist black pepper

● ½ tsp cumin seeds

● 1 tsp curry powder (or garam masala)

● A handful of chopped parsley (or coriander leaves)

How to make

● Grate the carrot

● Add all ingredients into a mixing bowl (except the flour)

● Add the Original flour blend on top of the ingredients in the bowl

● Mix all ingredients together thoroughly. This is easiest using your hands

● Once everything starts to combine then ‘squidge’ and compress

● with your hands until everything is wonderfully melded together

● Line a baking tray with parchment paper

● Spoon dessert-sized spoon dollops onto the baking tray

● Preheat the oven to 180c for about 10 minutes

● Bake at 180c for 15 to 20 minutes

● Basically, you want them baking really hot in order to cook through

● and crisp a little on the edges (but not to burn).

● Enjoy with curry and cooked Robust red flour blend chapatis

Vegan Omelette
Ingredients

● ¼ cup Original Flour Blend

● ¼ tsp Turmeric

● ¼ tsp Black salt

● ⅓ cup Water – at room temperature

● 1 tbsp Olive Oil

● 3 Sliced Mushrooms

● 1 cup Spinach Leaves

● ⅛ tsp Garlic Powder

● ¼ tsp Salt

How to make

● In a small mixing bowl, whisk the Original flour blend, turmeric, black salt (or salt)

● Whisk in the water until smooth, and no to few lumps appears.

● Set aside while you cook the vegetables

● In a non-stick frying pan, heat oil over medium heat and saute the

● mushroom slices, and spinach, until fully roasted. It takes about 2 minutes

● Season the vegetable with salt, pepper, and garlic powder.

● Remove the vegetables from the pan and set them aside on a plate.

● In the same non-stick pan, heat the remaining 1/2 tablespoon of

● olive oil over medium heat, brushing it all over the pan to prevent

● the omelet from sticking

● Pour the omelet batter into the pan, tilting the pan into circular

● motion to spread it as you will do for crepes

● Cook for 3 to 4 minutes, the omelet is cooked when the sides are

● Dry and it’s not wet in the center

● Cover half of the omelet with the sautéed vegetables, loosen up

● the omelette sides with a spatula and fold in half over the filling

● – Serve immediately

Soft Shell Tacos
Ingredients

● Ingredients

● – 2 ½ cups Lean Green Flour Blend

● – 2 Onions

● – 2 Tomatoes

● – 6-8 Garlic cloves

● – 1 tbsp Imli paste

● – 2 ½ cups Mushroom

● – 1 bunch of Curry leaves

● – 1 bunch of Coriander

● – Salt

How to make

● In a bowl knead the dough with a Lean green blend and warm water

● Let it rest for 30 minutes

● Roll small chapatis and cook on both sides for 2 minutes

● Make a paste with garlic onions tomatoes and imli

● In a pan sauté the gravy for 5 minutes and add the mushrooms

● Cook the gravy and mushrooms together for 12 to 15 minutes

● Until desired consistency is achieved

● Start layering the tacos by filling the mushroom in the tortillas

● Garnish with pickled onions and curry leaves

● Serve

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