Phulka Recipe for Dr.Shirodkar’s Atta for making 15 no.s phulkas of 6-7” diameter:-

• Take 300 gm of atta
• about 315-325 ml of water
• 2 gm of common salt ( say ¼ th teaspoon ) , and
• Mix well by hand and knead it nicely to make a dough
• 15 ml. of sunflower oil to grease the hands and dough
• Wait for minimum 15-20 minutes
• Divide the dough into 15 equal and uniform pieces (balls) each of average weight of about 40gm
• Keep gas burner on low flame and heat the roti pan well for 2-3 minutes
• Roll a ball into a flat round sheet of 6-7” and uniform thickness
• Make a roti of reasonably uniform thickness and 6-7” diameter (17cm )
• Increase the gas flame to high and put the flattened 7” dough (roti) on the hot pan
• After 12-15 seconds ( This time is critically important ), turn the roti upside down
• Rotate the roti every 10-12 seconds for at least 3 times
• Reduce the flame to low position
• Take the roti in hand ( or roti holding ‘chimta’ ) , remove the pan and Reverse the roti directly on the high flame .. and ( It will start showing signs of puffing )
• Shift it a little till it puffs fully & immediately remove it from flame and keep it in the stainless steel round box.
• Each phulka weighs approx.30-35 gm. So weight of 15 phulkas = 450-525 gm.
• And average weight of atta in each phulka = 300/15 = 20 gm.

Paratha Recipe for Dr.Shirodkar’s Atta for making 12 no.s Parathas of 6-7” diameter:-

• Take 300 gm of atta (1 portion)
• about 315-325 ml of water (Half portion)
• 2 gm of common salt ( say ¼ th teaspoon ) , and
• Mix well by hand and knead it nicely to make a dough
• 15 ml.(3tsf) of sunflower oil to grease the hands and dough
• Wait for minimum 15-20 minutes
• Divide the dough into 10 equal and uniform pieces (balls) each of average weight of about 50 gm.
• Keep gas burner on low flame and heat the roti pan well for 2-3 minutes
• Roll a ball into a flat round sheet of 3-4 inches first.
• Apply little oil (3-4 drops) on the flattened dough sheet and sprinkle Dr. Shirodkar’s dry atta over that.
• Fold the sheet into half and then into ¼ th. (circle – semicircle and then quarter circle).
• Roll the folded sheet again into flat round sheet of 6” and of uniform thickness
• Put the flattened parraatha dough on a previously heated roti pan on high flame for 12–15 seconds.
• After 15 seconds ( This time is critically important ), turn the paratha upside down
• Roast the parrathaa for 15-20 seconds turning once after 10 seconds.
• Reduce the flame to low position
• Apply 4-5 drops of oil on the upper surface of parrathaa and turn it upside down.
• Turn the gas burner on high flame. Roast the parrathaa for 12 -15 seconds. Rotate it 2- 3 times.
• Reduce the flame to low position
• Apply 4-5 drops of oil on the upper surface of parrathaa and turn it upside down.
• Turn the gas burner on high flame so as to roast the parrathaa for 8-10 seconds. Rotate it 2-3 times.
• Immediately remove it from flame and keep it in the stainless steel round box
• Each parrathaa weighs approx. 40-42 gm.
• And average weight of atta in each parrathaa = 25 gm.

Bhakaree Recipe for Dr.Shirodkar’s Atta for making 9 no.s bhakarees of 7” diameter:-

• Take 300 gm of Dr. Shirodkar’s health Atta (1 portion)
• Add to it about 255-260 ml of water (little less than 1/2 portion)
• 2 gm of common salt ( say ¼ th teaspoon ) , and
• Mix well by hand and knead it nicely to make a dough
• Wait for minimum 15-20 minutes
• Divide the dough into 9 equal and uniform pieces (balls) each of average weight of about 65gm.
• Keep gas burner on low flame and heat the roti pan well for 4-5 minutes, while you flatten the dough for making bhaakari.
• Sprinkle Dr. Shirodkar’s health Atta on a roller board and also apply it on your palms.
• Put the dough ball on the roller board and spread a ball with your palm into a flat round sheet of 6-7” and uniform thickness
• Make a bhaakari of uniform thickness and 7” diameter (18cm )
• Put the flattened 7” dough (bhaakari) on the hot pan. Spread some water on upper surface of bhaakari. Then turn the gas on high flame for 15 -20 seconds.
• Turn the bhaakari upside down after 20 seconds with the help of spatula.
• Roast this side on low flame for 1 ½ minute, rotating it every 30 seconds with the help of spatula.
• Reduce the flame to low position.
• Then lift the bhaakri with spatula and remove the pan from fire.
• Reverse the bhaakari directly on the high flame. It will start showing signs of puffing. Roast it for 15-20 seconds.
• Shift it a little till it puffs fully & immediately remove it from flame and keep it in the stainless steel round box
• Apply homemade ghee or white butter to bhaakaris. ( recommended )
• Each bhaakari weighs approx.55 gm. So weight of 9 bhaakaris = 495-500 gm.
• And average weight of atta in each bhakaree = 300/9 = 33 gm.

Khaakra  Recipe for Dr.Shirodkar’s Atta for making 15 no. khaakras of 8” diameter:-

To make khakra, you have to first make roti.

• In this recepie, we have deliberately restricted the amount of oil to 15 ml so as to control the calories from fats.
• You can use these khakras for several days as it is a dry snack made from roti.
• Khaakra is ready.
• Once again reverse the roti and roast for 8-10 seconds. Repeat the procedure for the other side.
• In such a way, roast another side of the roti, till it becomes crispy, crunchy and light.
• Reduce the flame to low position. Reverse the roti and roast it on a pan for 30 seconds. While roasting, apply pressure on it with folded cloth/napkin and roatate it continuously every 6-7 seconds till it becomes crispy.
• Rotate the roti every 10-12 seconds for at least 3 times
• After 15 seconds ( This time is critically important ), turn the roti upside down
• Increase the gas flame to high and put the flattened 8” dough (roti) on the hot pan
• Roll a ball into a flat round sheet of 8” diameter and uniform thickness
• Keep gas burner on low flame and heat the roti pan well for 2-3 minutes
• Divide the dough into 15 equal and uniform pieces (balls) each of average weight of about 40gm
• Wait for minimum 15-20 minutes
• Mix well by hand and knead it nicely to make a dough
• 2 gm of common salt ( say ¼ th teaspoon ) , 1 tsf of sugar and 15 ml of warm oil/ghee.
• Add to it about 315-325 ml of water (1/2 portion)
• Take 300 gm of Dr. shirodkar’s Health Atta (1portion)
• Each khakra weighs approx.23 gm. So weight of 15 khakras = 345 gm.

( Not recommended for Diabetics due to sugar to be added in the recipe below )

Ingredients : 1 egg, 8 tablespoons of sugar, ½ table spoon vanilla, ¼ cup milk, 1 apple cut in pieces & peeled, 7 big table spoons of Dr.Shirodkar’s Health Atta, ½ teaspoon of baking powder, ½ teaspoon of soda, 2 teaspoons of oil

• Whisk egg, sugar, oil, vanilla, milk until sugar dissolves
• In a separate bowl , mix atta, baking powder and soda
• Add dry ingredients (2) to wet mix (1)
• Fold in apple pieces
• Bake

Take 3/4^th katori of instant mix. ( 60 gm )

• Take ½ katori of chopped onion and 2 tea spoon of chopped coriander leaves
• Mix the above ingredients in ½ katori of water well with hand to make uniform dough.
• Spread the dough on a nonstick pan applied with butter/ghee/oil to make an 8 cm. diameter flat round sheet ( called as Thalipeeth)
• Make 5 holes in a spread dough sheet and put total 5 ml. oil in all the holes
• Put the lid on the spread and put on fire on high flame initially for 2-3 min. and then on medium flame for 5 min.
• or till it becomes brownish with a good, khamang swad.
•  Remove the lid. Thalipeeth is ready, Serve hot along with ghee/white butter/curd and sauce/chutney /pickle

• Take one portion of Dr. Shirodkar’s Instant Health Snack Mix. (Recommended quantity 60 gm.)
• Add one and half portion of water to form a batter. (180 ml. for 60 gms of Dr. Shirodkar’s Health Snack Mix).

You can make 3 dosas, each of which is approximately 8 inch in diameter.

• Spread the batter uniformly on a greased nonstick pan.
• Put it on high flame initially for 2 min and then on medium flame for ½ – 1 min.
• Spread total 5 ml. oil on the edges and on upper surface.
• Reverse the dosa and put it on low flame ½ min.
• Remove the dosa from the pan.
• Serve it with white butter/ ghee/ curd.

* As snack mix itself contains desirable spices, chutney is optional.

• Take 3/4^th portion of instant mix.
• Take ½ portion of finely chopped onion and 2 tea spoon of chopped coriander leaves
• Mix the above ingredients in equal portion of water to form a batter.
• Spread the batter on a greased nonstick pan to.
• Spread total 5 ml. oil on the edges
• Put the lid and put on fire on high flame initially for 4 min.
• and then on medium flame for 4 min. or till the edges separate from the pan.
• Remove the lid. Turn the side. Keep on medium flame for 3 min.
• Uttappa is ready. Serve hot along with ghee/white butter/curd and sauce/chutney /pickle.

This instant mix can be used to make snack, which is closer to upma.

• Take 1 katori of instant snack mix.
• Add ½ katori of water to it.
• Then add either 1/4^th katori buttermilk or 1 tsf lemon juice.
• Mix the ingredients well and form a dough.
• Heat 2 tsf oil in a pan. Add mustard seeds 1/8^th tsf, cumin seeds 1/8^th tsf, asafetida 2 pinch, turmeric 2-3 pinch,
• ajawayan 2 pinch and curry leaves to make Tadka.
• Then add ½ katori chopped onion in the above mixture and stir till it becomes soft.
• You can also add grated carrot and green peas.
• Put a pinch of sugar salt and chilli to the above mixture.
• Add the prepared dough to the above mixture and stir it on medium flame till the dough becomes loose and separated.
• Keep the lid and cook it on low flame.
• Turn off the gas and remove the lid. Upma is ready.
• Garnish it with grated coconut and fresh coriander.

Take chopped onion (1/2 medium sized), capsicum (1/2 medium sized), coriander (2-4 tsf), carrot (1/2 medium sized), French beans (4-5), green peas (2-3 tsf) and cauliflower (2-3 tsf) and 3 tsf of lemon juice.

• Take 1 tsf of oil and fry chopped capsicum and onion for a min.
• Boil the remaining vegetables chopped carrot, cauliflower, French beans separately.
• Take ginger ¼ inch and 8-9 cloves of garlic and make the paste.
• Take 2 portions of above vegetables (2 tsf of each of the above vegetable)
• Add ¼ ^th tsf salt, and ginger garlic paste and 3 tsf of lemon juice to the vegetables.
• Add one portion (60 gm) of Dr. Shirodkar’s Instant Snack Mix to the above mixture and make a uniform mixture.
• Make 8-9 balls from the above mixture and flatten each of them into 2 ½” – 3” size tikki.
• Apply 1 tsf of oil to a non-stick pan and Put the tikkis in a pan.
• Put the lid and switch on the gas.
• Put the gas on high flame for 2 ½ -3 min.
• Then put the gas on low flame, remove the lid, put 1 drop of oil on each tikki and reverse all the tikkis.
• Turn the gas on high flame for 2 min and then on low flame for a min.
• Again reverse the tikkis and put them on high flame for a min.
• Reverse them again put them on low flame for a min.

(This way each side gets roasted twice and becomes crispy and brownish)

• The cutlet is ready.
• Serve it hot with tomato sauce or green chutney.

* Tikkis made from Dr. Shirodkar’s Instant Snack Mix can be used in burgers. * Dr. Shirodkar’s Instant Snack Mix also gives good taste and texture, when added while making vegetable parathas or theplas.

• Take one full scoop of smart health drink powder powder (approximately 20 gms)
• Take 150 ml of warm/cold milk.
• Initially add little milk in a powder and stir to form homogenous mixture.
• Then add remaining milk to form health drink and consume immediately.
• This drink can be made with 100 ml of water or 150 ml of buttermilk.

*No need to add extra sugar or artificial sweetener. *Can be consumed twice a day.