This Gud aur Saunf Walla Atta ka Cheela is my favorite childhood breakfast recipe. This delicious and healthy crepe will be loved by kids and adults alike.
If random people are asked about their favorite food memory ever, I bet 8 out of 10 will relate something that can be traced back to granny’s food. I am no different as regular readers of this blog know, my grandmom was the guiding force in my life and I treasure my food memories with her the most. This Gud aur Saunf Walla Atta ka Cheela is one such treasured memory
Some of my favorite breakfasts are the ones that badi mummy used to make and this Saunf walla sweet atta ka cheela probably tops the list. It is a popular punjabi breakfast specially made in monsoons when the availability of fresh vegetables is not really at it’s peak.
The combination of saunf and jaggery is so earthy and comforting, it reminds of my granny’s hugs of the times we spent together. The saunf walla meetha atta cheela for me is nostalgia on plate.
This time I made this atta ke cheela with ITC’s Aashirvaad Aata with Multigrains. The atta apart from containing the goodness of whole wheat has six different grains like wheat, soya, channa, oat, maize & psyllium husk providing an added advantage over regular atta.
The use of multi grains in making rotis is not a new thing in India. I know my grandmother and other women used to go to local chakki’s (grain milling stores) to ground different grains for using it with their regular atta. However, with the busy lives we lead these days and the fact that we aren’t really too clued into how to do it correctly. Resulting in disproportionate quantity of grains is ground with wheat, it can result in dark and harder rotis and one of the best things about roti’s honestly is soft texture. And this is where Aashirvaad Aata with Multigrains comes into the picture.
Aashirvaad leverages its institutional strength of sourcing wheat from the finest wheat growing regions of India combined with the traditional ‘chakki-grinding’ method to lend the chapatis a softer texture and a superior taste with the right ratio of all the grains.
I tried making roti’s with it and as compared to the other off the shelf atta mixes Aashirvaad Aata with Multigrains certainly makes better and softer rotis. And it made a very very good atta ke cheela. So much so that my mum said it is better than plain atta version
Gud aur Saunf Walla Atta ke Cheela
- 2 cup atta
- 1 cup jaggery powdered
- 2 tsp Saunf Fennel Seeds
- Ghee/Oil to fry
- Mix atta and powdered jaggery together.
- Pour water to the above mixture slowly and whisk well till you have a smooth flowing dosa like batter.
- Add the saunf and let it rest for 20-30 minutes
- Heat a tava/griddle and spread the batter like you would spread a dosa or a crepe.
- Cook for 2 minutes till brown and flip to cook the other side.
- Repeat for all the batter and enjoy with a cup of adrak chai, a perfect breakfast specially for a rainy day.
Disclaimer : The post has been brought to you in association with ITC , views, opinions and recipes are my usual honest self.