Baked Whole Wheat Peas And Vegetables Recipe

About this recipe

A diabetic-friendly vegetarian dinner featuring baked peas and vegetables layered with whole wheat flour for a wholesome and satisfying meal.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 200 g Green Peas (Peeled)
• 5 kg Organic Tattva Whole Wheat Flour Chakki Atta
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 ltr Sofit Natural Soy Beverage (Sugar Free, Vegan)
• 650 g Ruchi Gold Palmolein Oil

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Scrub the potatoes thoroughly and remove any eyes or bad spots. Slice them paper-thin using a knife or food processor.
3. 3. Oil a 1-quart baking dish or two 1/2-quart dishes lightly to prevent sticking.
4. 4. Layer half of the sliced potatoes, chopped onions, whole wheat flour, and a pinch of salt in the dish.
5. 5. Spread all the peas evenly over the first layer.
6. 6. Add the remaining onions, potatoes, whole wheat flour, and another pinch of salt in layers on top of the peas.
7. 7. Pour the soy milk evenly over the layered ingredients to moisten them.
8. 8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the vegetables are tender.
9. 9. Let the dish cool for 5 minutes before serving.