Homemade Eggless Wheat (Atta) Noodles | with a Secret ingredient | 3 methods of making perfect springy noodles
Noodles - A comfort food of all time, isn't it?! Noodles are springy strings made from the unleavened dough which could be either cut or extruded into long strings. It is an essential food gifted from Chinese cuisine with which endless recipes could be made possible.
What about making the Noodles healthy with a homemade version? Hey Guys! Today's post is the Homemade version of Eggless Atta Noodles. Many varieties are there when speaking about noodles and the one which we see here is very similar to Udon noodles. Let it be Soupy noodles, stir-fried noodles or deep-fried kind of thing, this Eggless Atta Noodles would work very well.
Explore Vegetable Manchow Soup recipe which uses Homemade Atta fried noodles as a topping.
Do you know? The store-bought instant noodles have saturated fats which impact negatively on the body health. The homemade fresh atta noodles are incomparable to the dried, instant noodles which we buy from shops. The homemade version is healthy, non-sticky, springy and tasty with a very special secret ingredient doing magic out there.
Wanna know the secret ingredient? 😎
- It's the magic of Shallots.
- The usage of Shallot oil really enhances the taste profile of the homemade noodles.
- So, what we do is to deep fry some shallots in the oil and use that shallots oil for making the noodles. Sounds simple, isn't it? But, it would taste great.
Can I imitate this noodles recipe with an Egg?
- Yes, you always can!
- Reduce the amount of water used and add an egg yolk to the wheat flour, and you will be ended with a yellowish, protein-rich, fresh noodles.
Noodles can be thin or thick, cylindrical or flat. Each type
would offer different effects on the recipe. Thin and stringy noodles
will work great on delicate soups. Flat and thick striped noodles, in
turn, can be great for stir-fries and curries.
Also, I wanna share the trick to make the perfect atta noodles. Knead the dough as such the gluten bonds will be aligned very well. If the dough is stretchable enough, the noodles would also be springy meeting our expectation.
I'm showing three methods of making atta noodles and you could pick up
any of your favourite methods. The extruding technique needs strong
murukku presser or Idiyappam presser as the gluten bonds in the dough
could make it hard to extrude and probably may damage the presser. So,
make sure, the presser is strong enough to extrude the noodles. The
striping technique is very easy and you could make thin or thick stripes
as you want. Okie-Dokie, let's move on to the jolly Noodle making part.
A flavourful, non-sticky, springy, fresh, and healthy noodles made with whole wheat flour which excludes the egg.
Homemade Eggless Wheat (Atta) Noodles
- Whole wheat flour - 1 cup
- Salt - 1/4 tsp
- Shallot oil - 2 tsp
- Water - 1/3 cup
- Water -3 cups
- Salt- 1/2 tsp
- Oil - 1 tsp
- Fresh Atta Noodles
- Take a cup of whole wheat flour in a wide pan.
- Add salt to the flour.
- Deep-fry some sliced shallots in the oil and add the shallot oil to the flour.
- Mix with the hands, so that the ingredients incorporate well with the wheat flour.
- Add water little-by-little and knead to form a 'neither tight nor soft' dough.
- Rest the dough for about 30 minutes or more.
- Knead again and extrude the dough through the murukku presser to get the thin cylindrical noodle strings.
- The dough can be rolled into a pastry sheet and cut into thin or thick strips to make striped noodle strings.
- Boil the noodles in water with a little salt and oil for about 5 minutes.
- The non-sticky, springy, cooked noodles could be used for making any noodle-based soups, curries or stir-fries.
Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of whole wheat flour in a mixing bowl.
- Add a quarter teaspoon of salt to the wheat flour.
- Slice some shallots and deep-fry them in a little oil. Add this shallot oil to the mixing bowl and mix with the hands to combine the ingredients.
- Add water little by little and knead to form a soft dough. Make sure, the dough is not too soft. Also, knead well as the gluten bonds are aligned well to make the dough stretchable.
- Resting time is mandatory to align the gluten bonds better. So, rest the dough for about 30 minutes or more.
- See, after resting for 30 minutes, the dough should be elastic and stretchable to some extent which will result in perfectly stretchable noodles.
- Take a Murukku presser with small holes. Idiyappam presser should work well for this extruding method. But, make sure the presser is strong enough to handle the pressure generated by the gluten bonded stretchable dough. The dough may damage the presser and you may need some arm power to extrude the noodles. 😉 But the noodles we get would be thin and cylindrical with the same density throughout. Spread the wheat flour generously all over the work surface. Start pressing and you could see the beautifully thin noodles getting extruded from the presser.
- Roll the noodles on the wheat flour which prevents the noodles from clinging to each other.
- That's it, the fresh noodle is ready!
- Roll the dough into a thin rectangle pastry sheet. Spread some wheat flour over the pastry sheet.
- Roll the pastry sheet after dusting the pastry sheet with generous wheat flour.
- Cut into thin strips. The strips can be thick or thin as per your desire.
- Unwind the rolls to get the beautifully striped noodles. Be generous in dusting flour as it helps in getting non-sticky noodles.
- The striped noodles would look like this:
- Roll the dough into a thin rectangular pastry sheet. Cut the sheet with a knife or pizza cutter from top to bottom to get the striped noodles.
- As we don't roll the sheet, rolling and unrolling part as in method 2 and the problem of sticking while unwinding the rolls would not be a problem here. The noodles would look like the one shown below in the picture.
- Take 3 cups of water in a wide pan.
- Add some salt to the water.
- Add a little oil to the water and bring to boil.
- To the boiling water, add homemade eggless Wheat Noodles.
- Cook for about 5 minutes or they are just done.
- Drain off the water completely and yes! the noodles are ready.
- The perfectly boiled, stringy and non-sticky noodle is what you get as a result which will be used for making any noodle-based soups, curries or stir-fries.
- Be generous while dusting the wheat flour on the work surface and the pastry sheet. This helps avoid the fresh noodles from sticking to each other.
- Don't make the dough too soft as it could make the noodle sticky.
- Don't make the dough too tight as it could be difficult to extrude through the presser.
- Don't skip the secret ingredient 'shallot oil' as it will act as a perfect flavour enhancer for the homemade eggless atta noodles.
Perfectly Springy, Flavourful & Healthy Atta Noodles!
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