Soft Roti Recipe, Step by Step
The plain everyday roti written for a beginner, with exact grams, a numbered method and a batch plan for making twenty rotis that stay soft.
Read thisThe CressPure blog
CressPure Kitchen
Forty recipes written for chakki atta rather than refined flour, with exact grams and a method you can repeat. Each one ends with the single thing to watch for in that dish.
Churma Ladoo Recipe, Rajasthani Style
The traditional Rajasthani churma ladoo, made from deep-fried muthiya rather than leftover rotis, with exact gram quantities and the jaggery versus sugar call explained.
Read this
Paneer Paratha Recipe
Grate the paneer, salt it last, and roll from the centre outward. A paneer paratha method built entirely around controlling the moisture in the stuffing.
Read this
Rumali Roti Recipe at Home Without a Tandoor
The thin handkerchief roti made at home on an inverted kadai, with dough hydration, resting times, the stretching technique and the safety rules that matter.
Read this
Mooli Paratha Recipe Without the Water Problem
Radish is 89 per cent water, so mooli paratha is a moisture problem first. Squeeze it out, or knead it into the dough, and control the...
Read this
Puran Poli Recipe
A Maharashtrian puran poli recipe built around the two things that decide it, the water in the puran and the rest time on the dough.
Read this
Bedmi Poori Recipe, Old Delhi Style
Old Delhi style bedmi poori with a dry urad dal stuffing, weighed ingredients, rolling that does not burst and a frying temperature chart.
Read this
Missi Roti Recipe, Punjabi Style
The Punjabi missi roti done properly: 2:1 atta to besan, the full spice mix in grams, and why besan changes both hydration and cooking time.
Read this
Poori Recipe That Puffs Every Single Time
A poori recipe built on three controls: stiff low-water dough, even 2 mm rolling and oil held at 180 to 190 C, with a full troubleshooting...
Read this
Atta Shakkarpara Recipe
Sweet wholewheat shakkarpara made two ways, sugar kneaded into the dough or a one-thread syrup coating, with frying temperatures and storage life compared.
Read this
Methi Thepla Recipe That Stays Soft for Days
The Gujarati travel thepla, built to stay soft: curd and oil in the dough, methi kept dry, cooked through on both sides and cooled flat before...
Read this
Plain Tawa Paratha Recipe, Soft and Layered
The everyday tawa paratha, done properly: three folding methods compared, how ghee and dry atta build layers, and the heat that decides soft or crisp.
Read this
Atta Samosa Recipe Without Maida
Samosa patti made with atta instead of maida, with the moyan ratio, cone shaping, sealing method and a two-temperature fry for a crisp shell.
Read this
Methi Paratha Recipe
A methi paratha recipe that fixes bitterness with salt and a squeeze, then adjusts the dough water so the paratha rolls clean and folds without cracking.
Read this
5 Atta Rolls for a School or Office Tiffin
Five roti roll fillings that hold four hours in a tiffin, plus the fat-and-dry-layer barrier and wrapping order that stop a wholewheat roti going soggy.
Read this
Atta Pizza Base Recipe
A wholewheat atta pizza base that stays crisp, with the exact hydration, resting and pre-baking steps for both an oven and a home tawa.
Read this
Atta Mathri Recipe
Flaky atta mathri, built on the right moyan ratio, a stiff cold-water dough, slow frying at 140 to 150 C, and cooling fully before the jar...
Read this
Atta Pancakes Recipe
Wholewheat atta pancakes in eggless and with-egg versions, with the batter consistency, resting time and bubble cue that decide whether they turn out soft.
Read this
Atta Chilla Recipe, 10-Minute Breakfast
A 10-minute savoury wholewheat chilla with the exact batter ratio, resting time, pan temperature and three variations worth keeping in rotation.
Read this
Atta Ladoo Recipe, Gehun ke Laddu
The roasting stage decides every batch of gehun ke laddu, so here are the exact ghee quantities, colour milestones and binding tests that make them hold.
Read this
Wholewheat Atta Bread Recipe
A 100% wholewheat atta bread recipe for an Indian home oven or OTG, with exact hydration, kneading, proofing and baking temperatures that actually work.
Read this
Atta Kachori Recipe
A wholewheat atta kachori recipe with the moyan ratio that decides flakiness, three dry fillings and a 150 C low-and-slow frying method.
Read this
Atta Namak Para Recipe
A savoury wholewheat namak para built on a 20 percent moyan ratio, a tight dough and a slow 150 to 160 degrees C fry that leaves...
Read this
Bhatura Recipe With Atta, No Maida
How to make bhatura with wholewheat atta instead of maida, including fermentation times, the puff you can realistically expect, and how to improve it.
Read this