As far as brand recognition goes, Golden Temple® Durum Atta Flour sets the bar for brand loyalty.
Generations of South Asian families have used the brand and not much
thought goes into buying atta for anything other than rotis and
parathas. In fact, when you think about it, chances are that versatility isn’t
quite the word you’d use to describe this multi-faceted ingredient. You almost
always think of hot rotis, straight off the gas top
heading into mouths ready to devour a generous slice, drenched in tantalizing
gravy or snugly wrapped around your favourite sabzi. And
while that image is enough to tease anyone's
palette, there’s so much more to atta.
Think of its versatility (there’s that word again!)… think
about chapattis, bhaturas, parathas, puris…a host of other delicious
traditional bread. And then push that train of thought just a little further…
All kinds of snacks can be made with Golden
Temple® Durum Atta Flour – spicy, salty, sweet – all very appetizing and
reminiscent of lazy days with chai and other treats. Consider the
number of other ways atta is used to create flavours and textures in
traditional South Asian cooking. Let’s do a quick recap:
All kinds of breads…
What do the following have in common? Rotis. Naans. Kulchas. Chapattis.
Puris. Parathas. You guessed it… every single one of them can be made from Golden Temple® Durum Atta Flour and
each of them is an excellent accompaniment to any South Asian
meal. Traditionally, they are dabbed with ghee (clarified butter), or regular
butter and eaten with either vegetables or meat preparations. But in its modern
presentation, you can easily forego the ghee for a healthier, nutritious meal.
Tip! For rotis that stay softer for longer periods of time,
knead your dough well and then set aside for an hour, covered with a damp cloth
or muslin.
In the thick of it…
Atta is often used by many chefs and cooks around the world
to thicken gravies and give certain dishes depth and flavour. In fact, many
meat dishes rely heavily on atta to create thick, rich gravies that make your
mouth water.
Add too much water into your gravy and don’t have enough
time to cook it for the water to evaporate? Tip! The cheat sheet suggests you can
mix a teaspoon of Golden Temple® Durum Atta Flour into the mix and your gravy can be
salvaged! Heat the atta with an equal amount of butter to avoid lumps and stir slowly
into the gravy for a rich flavour.
Say hello to crispy treats…
For that indulgent evening, when you must deep fry
vegetarian or meat cutlets, you can use atta to give snacks and appetizers that
extra crunch. Dust your cutlets or patties in Golden Temple® Durum Atta Flour, giving it a light coating and deep
fry till their golden brown for that perfect effect!
Tip! Don’t be too generous with the atta when using it to coat appetizers
like pakoras or cutlets or you will get a chewy texture. Just lightly dust off extra
atta and make sure the oil is piping hot for that delightful, crunchy result.
The main course…
If you haven’t had the traditional Gujarati dish of Dal Dhokli, then you’ve
definitely missed out on an experience! And take one wild guess, what the main
ingredient for this delicious recipe is… atta! The dish consists of rolled out
dough, cut into moderately sliced strips that are then cooked in tuvar dal,
with spices and condiments. Similar to the Gujarati version, you can find other
recipes from different South Asian communities that use the same ingredient.
You said it - atta!
Tip! When using Golden
Temple® Durum Atta Flour in a stew of this kind, ensure that the dough is
rolled out evenly so that the pieces are cooked well. Cut strips that are
moderate in size.
Sweetening the pot…
A steaming hot bowl of wheat halwa, offset with a cold
glass of milk – those are the kind of simple luxuries that are often taken for
granted. All kinds of sweets can be made from Golden Temple® Durum Atta Flour and the most common among them are
pinnis and laddoos.
Milk biscuits and other tea time favourites also use atta in
generous portions.
