Atta Halwa Recipe, Kada Prasad Style
Kada prasad has four ingredients and no hiding place, so here are the exact ratios, the roasting colour milestones and the safe way to add hot...
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.
Atta Cookies Recipe, No Maida
Eggless atta cookies with no maida at all, built around ghee creaming, the right sugar, a chilled dough and the doneness cues wholewheat hides.
Read this
Atta Banana Muffins Recipe
Eggless wholewheat banana muffins with exact quantities, the curd and baking soda lift explained, plus oven and OTG timings that actually work.
Read this
Aloo Paratha Recipe That Does Not Tear
A dhaba-style aloo paratha recipe built around moisture control, with weighed dough and stuffing ratios so the paratha never tears while you roll it.
Read this
Masala Poori Recipe
A masala poori recipe with the spice mix weighed out, plus how sooji and besan change the dough and why the oil must run cooler than...
Read this
Wheat Bhakri Recipe, Maharashtrian Style
Maharashtrian gehun bhakri made the right way, with a boiling water dough, hand-patting technique and the exact thickness that stops it cracking.
Read this
Can You Make Roti Dough Ahead? A Practical Guide
Exactly how long atta dough keeps on the counter, in the fridge and in the freezer, what changes as it sits, and how to bring cold...
Read this
6 Things to Make With Leftover Rotis
Six fast ways to use day-old rotis, from churma to nachos, with the food safety windows that decide whether a leftover roti is worth cooking at...
Read this
Gur Wali Roti Recipe
The winter jaggery-stuffed roti done properly, with the roasted atta trick that stops the gur leaking, tawa temperature guidance and a ghee finish off the heat.
Read this
Tandoori Roti on a Tawa, No Tandoor Needed
How to make charred, blistered tandoori roti on a home tawa using the upside-down water-stick method, with exact dough hydration and timings.
Read this
Laccha Paratha Recipe With Real Layers
A laccha paratha recipe built on lamination: the ghee and atta smear, the accordion fold, the coil, the rest, and the clap that opens the layers.
Read this
Gobi Paratha Recipe Without Soggy Stuffing
A gobi paratha recipe that fixes soggy stuffing two ways, salting or dry roasting, then seals and rolls the paratha so it never bursts on the...
Read this
How to Make Phulka on a Gas Flame That Puffs Every Time
The direct-flame method for phulka, with dough hydration, tawa timings in seconds, tong technique, flame height and a troubleshooting table for flat phulkas.
Read this
Khakhra Recipe at Home
The crisp Gujarati khakhra, done properly: a stiff dough, a paper-thin roll, the cloth press on a low flame, and airtight storage that survives humidity.
Read this
How to Knead Atta for Soft Rotis That Stay Soft
Exact ratios in grams and millilitres, the two-stage kneading method, resting times, tawa cues and a troubleshooting table for rotis that stay soft all day.
Read this
Dal Ka Paratha Recipe With Leftover Dal
Leftover dal kneaded straight into the atta, with the hydration maths worked out, the consistency test, and a ranking of which dals hold up in dough.
Read this