Many delicacies worldwide are made from wheat, not just pasta and bread. The superfood has several health benefits. Find the top 5 Indian wheat dishes in this article.
Wheat contains folate, thiamine, and niacin, which improve immunity, vitality, and red blood cell formation. Whole wheat’s fiber decreases constipation and may lower heart disease and type 2 diabetes risk. Flavonoids, antioxidants, and soluble fiber in whole grains reduce CVD risk. Weight management is easy with whole wheat, which minimizes appetite and calorie intake without compromising taste or nutrition. Complex carbs provide glucose, the brain’s preferred fuel, improving brain health and cognitive performance.
Eating wheat properly provides various health benefits. Gluten-free people can use it because doctors can confirm gluten intolerance. Gluten-free whole wheat is helpful for celiacs. When correctly consumed, wheat is a nutritional powerhouse with many health benefits.
Here are top 5 Indian recipes using wheat:
Parathas: Whole wheat flour, water, and fat are kneaded into parathas, which are griddle-cooked till golden brown and flaky. Served simply for breakfast or as a side dish at lunch and dinner, it excels when stuffed with various contents.
The Aloo Paratha, with mashed potatoes, onions, chilies, and spices, is popular. Methi Paratha adds fenugreek leaves for flavor and nutrition, while Gobi Paratha stir-fries cauliflower florets with spices. Paratha contents include paneer, keema, veggies, and leftover curries, among others.
Haleem: This is a slow-cooked stew served during Ramadan. and other such festivals during which believers get closer to the Creator while also pleasing their tastebuds. It tastes complicated and feels luxury. Cracked wheat gives Haleem a substantial mouthfeel and steady energy release. As vegetarian options grow, mashed lentils offer protein and complexity. Haleem is warm and fragrant with cloves, cardamom, cinnamon, and black pepper. Rich, silky ghee is added to the stew. Haleem is lovingly slow-cooked for hours to blend flavors and soften wheat and lentils.
Missi Roti: Sprouted black gram (whole black lentils) and whole wheat flour make Rajasthan’s protein-packed Missi Roti. Lentils are healthier after sprouting because they release nutrients. Complex carbs and fiber are in the flour mix from whole wheat. Cumin, coriander, fenugreek seeds, and chiles offer taste and assist digestion.
Theplas: Gujarati flatbreads called theplas are perfect for lunchboxes, picnics, and travel due to their lengthy shelf life. Whole wheat flour, fenugreek leaves (methi), cumin, coriander, turmeric, and red chili powder are essential. Theplas have a longer shelf life since their dough uses less oil.
Deep-frying yields a crispier texture than tava cooking. Pickled, chutney, or yogurt dips pair well with plain or filled vegetables. Puri/Puri, commonly known as Puri, is a thin, airy deep-fried flatbread made with whole wheat flour that is eaten right away.
Puri: Whole wheat flour-based deep-fried flatbread. Deep-frying it makes it swell up like golden balloons, giving it a light, airy texture and a somewhat crisp exterior. Kneading the dough with little oil or fat helps it puff up while frying. Puris go well with curries like Aloo Gobi or Chole or kheer on special occasions.
Wheat, a nutritious powerhouse beyond pasta and bread, has many culinary uses. From the soothing simplicity of Parathas to the rich indulgence of Haleem, Indian cuisine uses wheat to create a variety of flavors and textures.
Wheat has several health advantages, but moderation is vital. Gluten-intolerant or celiac patients should consult a doctor before eating wheat.
Meanwhile, everybody else can expand their gastronomic options by consuming delicacies made from wheat. Try wheat next time you want a grain. It’s a tasty and healthy approach to fuel your body and enjoy Indian food.
