मल्टीग्रेन आटा घर पर कैसे बनाएं।Multigrain aata recipe।kotacooking।

Ingredients

• 10 kg Wheat (whole grain) (cleaned and sun‑dried; base grain for the flour)
• 200 g Barley (jau) (cleaned and sun‑dried)
• 150 g Ragi (finger millet) (cleaned and sun‑dried)
• 200 g Whole Green Moong (whole green gram) (cleaned and sun‑dried)
• 250 g Yellow Corn (dried kernels) (cleaned and sun‑dried)
• 250 g Black Chickpeas (kala chana) (cleaned and sun‑dried)
• 200 g Bajra (pearl millet) (cleaned and sun‑dried)
• 200 g Jowar (white sorghum) (cleaned and sun‑dried)

Instructions

1. Clean and Sun‑Dry Grains

   Rinse each grain (barley, ragi, moong, corn, black chickpeas, bajra, jowar) thoroughly, discard any debris, then spread on a clean cloth and sun‑dry for at least 30 minutes until moisture evaporates.

   Time: PT30M

2. Combine All Grains

   Place the dried wheat (10 kg) in a very large bowl, then add the measured amounts of barley, ragi, moong, corn, black chickpeas, bajra and jowar. Mix thoroughly with clean hands or a large spoon until the blend is uniform.

   Time: PT5M

3. First Grinding Pass (Coarse Flour)

   Feed the grain mixture into the stone grinder (chakki) in portions, grinding until you obtain a coarse powder. Collect the output in a clean container.

   Time: PT20M

4. Second Grinding Pass (Fine Flour)

   Re‑feed the coarse flour back into the grinder for a second pass to achieve a finer texture. The goal is a flour that passes through a fine mesh sieve without large particles.

   Time: PT15M

5. Store the Multi‑Grain Flour

   Transfer the freshly milled flour into an airtight container. Label with date; use within 15 days for best freshness.

   Time: PT5M

6. Prepare Dough for Roti

   Measure 500 g of the multi‑grain flour, place in a mixing bowl, add 1 tsp salt (optional) and gradually mix in 200 ml lukewarm water. Stir until a shaggy dough forms.

   Time: PT10M

7. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and hydrates the grains.

   Time: PT15M

8. Knead the Dough

   After resting, knead the dough on a clean surface for about 5 minutes until smooth and elastic.

   Time: PT5M

9. Roll Roti

   Divide the dough into 8‑10 equal balls (≈50 g each). Lightly flour the work surface, flatten each ball with a rolling pin into a 6‑inch circle.

   Time: PT10M

10. Cook Roti on Tawa

    Heat the tawa over medium flame (≈350°F / 180°C). Place the rolled roti on the hot surface, cook 30‑40 seconds until specks appear, flip, press gently with a cloth, and cook the other side until golden brown spots form.

    Time: PT10M

    Temperature: 350°F

11. Make Multi‑Grain Paratha (Optional)

    Take a rested dough ball, roll slightly thinner, brush with melted ghee, fold in half, roll again to a 7‑inch circle, and cook on the tawa with a little ghee on each side until crisp and golden.

    Time: PT15M

    Temperature: 350°F

12. Cleanup

    Wash the mixing bowl, sieve, grinder stones, rolling pin, tawa, spatula, and kitchen towel. Dry and store each item.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

4 g

Fiber

8 g