4 Vegetarian tasty recipes by The Better Flour

Stuffed Paratha
Ingredients
● 2 ½ cups Robust Red Flour Blend
● Potatoes 200 gms

● 2 Onion
● 4-5 Green chili
● 1 bunch Coriander
● ½ cup Cheese
● ½ cup Water
● Salt
● Pepper
How to make
● In a bowl knead the dough with a Robust red flour blend and warm water
● Let it rest for 30 mins
● Make potato filling with boiled potatoes, onions, green chili, salt, and pepper
● Roll out large chapatis and fill them with potato filling and cheese
● Cook the paratha for 3 to 4 minutes on each side or until crispy and golden brown
● Serve with butter curd and pickle

Baked Pakoras & Curry
Ingredients
● 1 cup Original Flour Blend
● 1 Carrot
● 1 Potato
● 1 Onion
● ½ tsp ginger paste
● ½ tsp Sea salt
● 1 tsp Onion powder
● Twist black pepper
● ½ tsp cumin seeds
● 1 tsp curry powder (or garam masala)
● A handful of chopped parsley (or coriander leaves)
How to make
● Grate the carrot
● Add all ingredients into a mixing bowl (except the flour)
● Add the Original flour blend on top of the ingredients in the bowl
● Mix all ingredients together thoroughly. This is easiest using your hands
● Once everything starts to combine then ‘squidge’ and compress
● with your hands until everything is wonderfully melded together
● Line a baking tray with parchment paper
● Spoon dessert-sized spoon dollops onto the baking tray
● Preheat the oven to 180c for about 10 minutes
● Bake at 180c for 15 to 20 minutes
● Basically, you want them baking really hot in order to cook through
● and crisp a little on the edges (but not to burn).
● Enjoy with curry and cooked Robust red flour blend chapatis

Vegan Omelette
Ingredients
● ¼ cup Original Flour Blend
● ¼ tsp Turmeric
● ¼ tsp Black salt
● ⅓ cup Water – at room temperature
● 1 tbsp Olive Oil
● 3 Sliced Mushrooms
● 1 cup Spinach Leaves
● ⅛ tsp Garlic Powder
● ¼ tsp Salt
How to make
● In a small mixing bowl, whisk the Original flour blend, turmeric, black salt (or salt)
● Whisk in the water until smooth, and no to few lumps appears.
● Set aside while you cook the vegetables
● In a non-stick frying pan, heat oil over medium heat and saute the
● mushroom slices, and spinach, until fully roasted. It takes about 2 minutes
● Season the vegetable with salt, pepper, and garlic powder.
● Remove the vegetables from the pan and set them aside on a plate.
● In the same non-stick pan, heat the remaining 1/2 tablespoon of
● olive oil over medium heat, brushing it all over the pan to prevent
● the omelet from sticking
● Pour the omelet batter into the pan, tilting the pan into circular
● motion to spread it as you will do for crepes
● Cook for 3 to 4 minutes, the omelet is cooked when the sides are
● Dry and it’s not wet in the center
● Cover half of the omelet with the sautéed vegetables, loosen up
● the omelette sides with a spatula and fold in half over the filling
● – Serve immediately

Soft Shell Tacos
Ingredients
● Ingredients
● – 2 ½ cups Lean Green Flour Blend
● – 2 Onions
● – 2 Tomatoes
● – 6-8 Garlic cloves
● – 1 tbsp Imli paste
● – 2 ½ cups Mushroom
● – 1 bunch of Curry leaves
● – 1 bunch of Coriander
● – Salt
How to make
● In a bowl knead the dough with a Lean green blend and warm water
● Let it rest for 30 minutes
● Roll small chapatis and cook on both sides for 2 minutes
● Make a paste with garlic onions tomatoes and imli
● In a pan sauté the gravy for 5 minutes and add the mushrooms
● Cook the gravy and mushrooms together for 12 to 15 minutes
● Until desired consistency is achieved
● Start layering the tacos by filling the mushroom in the tortillas
● Garnish with pickled onions and curry leaves
● Serve

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