Okay, so I wanted to try out this “cholai ka atta” thing. Sounds interesting, right? Gluten-free and all that. I’m not gluten intolerant or anything, but hey, why not give it a shot? Plus, it’s supposed to be packed with protein, and who doesn’t need more of that?
First things first, I had to get my hands on some cholai seeds. Turns out, it’s not something you just find in any old grocery store. I ended up ordering them online. When the package finally arrived, I was pretty excited.
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Getting Started
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Grinding Time
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Experimenting with Recipes
I decided to dry roast the seeds first, just like I read online. Figured it would bring out the flavor. I dumped a handful of those tiny seeds into a pan and fired up the stove. It didn’t take long before a nutty aroma started filling my kitchen. Smelled pretty good, I gotta say.
Next up, grinding. I don’t have one of those fancy stone grinders, so I just tossed the roasted seeds into my regular blender. It took a few rounds, but I eventually got it down to a pretty fine powder. Looked a bit like whole wheat flour, maybe a little darker.
Now for the fun part – actually using this stuff. I tried making rotis first. Mixed the cholai atta with some water and a pinch of salt, kneaded it into a dough. It felt a bit different than regular wheat dough, kind of crumbly. Rolled them out as best as I could, and cooked them on a hot griddle.
The verdict? They were… okay. Definitely had a distinct taste, earthy and nutty. Not exactly like wheat rotis, but not bad either. I also whipped up some pancakes with the flour. Those turned out better, I think. Maybe because I added some mashed banana and a bit of honey to the batter.
One thing I did notice is that this stuff can be a bit rough on the stomach. I had a mild stomach ache after eating the rotis. Nothing major, but definitely something to keep in mind. I guess that’s common with a lot of grains, even the gluten-free ones.
All in all, it was a fun experiment. Would I completely replace wheat with cholai ka atta? Probably not. But it’s definitely a good option to have, especially if you’re looking for something different or need to avoid gluten. And hey, it’s always fun to try new things in the kitchen, right?
So, if you’re feeling adventurous, give cholai ka atta a try. Just be prepared for a bit of trial and error, and maybe start with small portions to see how your stomach reacts. Happy cooking, folks!
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