Gehu ke Aate ka Healthy Nashta Recipe | Easy Breakfast Recipe | Nasta Recipe – Step By Step with Images and Video.
Have leftover roti dough at home? Don’t toss it out—turn it into this super tasty, pasta-style snack that’s as fun to make as it is to eat!
This unique recipe transforms simple wheat flour dough into soft, flavorful bites that taste like a mix of pasta and chowmein—without using any maida or fancy ingredients.
It’s a quick fix loved by kids and adults alike, especially when you’re bored of the usual meals. With minimal effort and a few veggies and spices, this dish becomes a perfect tea-time or evening snack.
Try it once, and you’ll be saving dough just to make it again!
Ingredients of Gehu ke Aate ka Healthy Nashta
Gehu ke Aate ka Healthy Nashta Video
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Gehu ke Aate ka Healthy Nashta – Step By Step
1: Take leftover wheat flour dough and knead it slightly by adding some dry flour to make it a bit stiff (not too soft). Divide it into 3–4 equal parts and shape into medium-sized balls.
2: Roll each dough ball into a medium-thick, large roti using a rolling pin—just like a regular chapati but slightly thicker and larger in size.
3: Trim the rolled dough into a rectangle, then cut it into medium-sized long strips and then into small square pieces.
4: Shape each piece by pinching two opposite corners together, then pressing the other two corners toward the back—forming a pasta-like or shell-like design. Repeat for all pieces.
5: Boil 2 glasses of water in a pan, add 1 tsp salt and 1 tsp oil. Drop all shaped dough pieces into the boiling water gradually.
6: Let them cook undisturbed until they start floating. Once they rise, stir gently and cook for 2–3 more minutes until they appear shiny and cooked. Strain and keep aside. Save the leftover water for gravy.
7: In a pan, heat 2 tsp oil, add ½ tsp cumin seeds and ½ tsp mustard seeds. Once they crackle, add 1 finely chopped onion and sauté until translucent.
8: Add 1 tsp each of ginger, garlic, and chopped green chili. Sauté slightly, then add 1 tsp red chili powder, ½ tsp turmeric, and ½ tsp cumin powder.
9: Add 2 chopped tomatoes and salt. Cook until tomatoes soften. Then add finely chopped veggies like capsicum and carrots. Sauté for 2 minutes to maintain a slight crunch.
10: Add ½ cup of reserved boiling water, cover and cook on low flame for 2 minutes to soften everything slightly.
11: Add seasonings like chili flakes and pizza/pasta seasoning (or Maggi masala/pav bhaji masala). Mix well, then add 1 more cup of reserved water to adjust consistency.
12: Now add the boiled atta snacks to the gravy. Gently toss and coat them well. Cover and cook for 2–3 minutes so the shapes soak up the flavorful sauce.
13: Turn off the flame, garnish with chopped coriander, and serve hot. The dish looks like pasta, tastes like chowmein, and is made from leftover atta—healthy, fun, and delicious!
