🍞 Wheat Recipes
Traditional & Modern Recipes
Using Premium Wheat
Wheatron's premium atta (flour) gives you unmatched taste and nutrition. Here are some classic and contemporary recipes to try at home.
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Bread
⏱ 30 min
Soft Whole Wheat Chapati
The staple Indian flatbread made from Wheatron's fine atta. Soft, nutritious, and packed with fibre.
Ingredients
- 2 cups Wheatron whole wheat atta
- ¾ cup warm water (adjust as needed)
- ½ tsp salt
- 1 tsp oil or ghee
Method
- Mix atta and salt in a bowl. Add oil and rub into flour.
- Add warm water gradually, knead to a smooth, pliable dough. Rest 20–30 min covered.
- Divide into equal balls. Roll each into a thin circle (6 inches).
- Cook on hot tawa — press with a cloth for puffing. Apply ghee and serve hot.
💡 Tip: Use Sharbati atta for the softest, most flavourful chapatis. The higher protein content gives better puffing.
Bread
⏱ 45 min
Aloo Paratha — Stuffed Flatbread
The beloved North Indian stuffed bread. Crispy outside, soft inside, filled with spiced potato.
Ingredients
- 2 cups Wheatron atta + extra for dusting
- 3 medium potatoes, boiled & mashed
- 1 green chilli, finely chopped
- 1 tsp cumin seeds, ½ tsp garam masala
- 2 tbsp fresh coriander, salt to taste, ghee for cooking
Method
- Make a soft dough with atta, water, and salt. Rest 20 min.
- Mix mashed potato with spices, chilli, and coriander for filling.
- Take a dough ball, flatten, place filling in centre, seal edges, and gently roll out.
- Cook on hot tawa with generous ghee until golden on both sides.
💡 Tip: Use Lokwan atta for its earthy, nutty flavour that complements savoury fillings perfectly.
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Sweet
⏱ 25 min
Atte ka Halwa — Wheat Flour Fudge
A rich, warming dessert made from roasted whole wheat flour, ghee, and sugar. A festival favourite.
Ingredients
- 1 cup Wheatron whole wheat atta
- ½ cup ghee
- ¾ cup sugar
- 2 cups water
- Cardamom powder, chopped cashews & almonds
Method
- Boil water and sugar together to make a thin syrup. Set aside.
- Heat ghee in a heavy pan. Add atta and roast on low flame, stirring continuously, until golden brown and aromatic (10–12 min).
- Carefully pour in the hot sugar syrup — it will splutter. Stir vigorously.
- Cook until halwa leaves the sides of pan. Add cardamom, garnish with nuts. Serve warm.
💡 Tip: Roasting the atta properly is the key. The flour should turn a deep golden colour and smell nutty before adding syrup.
Porridge
⏱ 20 min
Masala Dalia — Cracked Wheat Porridge
Nutritious, light, and perfect for breakfast. Dalia (broken wheat) cooked with vegetables and spices.
Ingredients
- ½ cup cracked wheat (dalia)
- 1 tsp ghee or oil
- ¼ cup mixed vegetables (carrot, peas, beans)
- Cumin seeds, ginger, green chilli
- Salt, turmeric, 1.5 cups water
Method
- Dry roast dalia for 3–4 min until aromatic. Set aside.
- Heat ghee. Splutter cumin, add ginger-chilli, then vegetables. Sauté 2 min.
- Add roasted dalia, water, salt, and turmeric. Pressure cook 2 whistles.
- Open, mix well, serve hot with curd or pickle.
💡 Tip: Dalia has a very low glycaemic index — excellent for diabetics. Add a squeeze of lemon for extra flavour and Vitamin C absorption.
Snack
⏱ 40 min
Whole Wheat Mathri — Flaky Crackers
Crispy, flaky savoury crackers made from whole wheat atta. A perfect tea-time snack that stores well.
Ingredients
- 2 cups Wheatron atta
- 3 tbsp ghee or oil (moyan)
- ½ tsp ajwain (carom seeds)
- ½ tsp black pepper, 1 tsp salt
- Cold water to bind, oil for deep frying
Method
- Mix atta with ghee, ajwain, pepper, and salt. Rub ghee well into flour (moyan).
- Add cold water slowly, knead a stiff dough (stiffer than chapati). Rest 15 min.
- Roll out to medium thickness, prick with fork, cut into circles or diamonds.
- Deep fry on medium-low heat until crisp and golden. Drain on paper. Store in airtight container for 2–3 weeks.
💡 Tip: The moyan (fat worked into flour) is what creates the flakiness. Don't skip this step! Fry on low heat for maximum crispiness.
Sweet
⏱ 20 min
Wheat Sheera — Suji-Style Dessert
A quick sweet pudding made from fine wheat flour, flavoured with saffron and cardamom.
Ingredients
- 1 cup fine wheat flour (or suji)
- ¼ cup ghee
- ½ cup sugar
- 2 cups milk (warm)
- Saffron soaked in 2 tbsp milk, cardamom, raisins, cashews
Method
- Heat ghee, roast flour on low heat until light golden.
- Add warm milk gradually while stirring to prevent lumps. Cook 5 min.
- Add sugar, saffron milk, and cardamom. Cook until thick.
- Garnish with raisins and cashews. Serve warm or chilled.
💡 Tip: Use Sharbati fine atta for the silkiest, most delicate sheera. Its natural sweetness reduces the sugar needed.
Soup
⏱ 30 min
Whole Wheat Berry Soup
A hearty, protein-rich soup made with soaked whole wheat berries, lentils, and vegetables.
Ingredients
- ½ cup whole wheat berries (soaked overnight)
- ¼ cup yellow lentils (dal)
- 1 onion, 2 tomatoes, 3 garlic cloves
- Cumin, coriander powder, turmeric, garam masala
- Salt, lemon, fresh coriander
Method
- Pressure cook soaked wheat berries and lentils together for 4–5 whistles until soft.
- Sauté onion, garlic, tomatoes with spices until oil separates.
- Combine with cooked wheat-lentil mixture. Add water for desired consistency.
- Simmer 10 min. Finish with lemon juice and fresh coriander.
💡 Tip: This soup is a complete protein — ideal for weight management. Soaking wheat overnight reduces cooking time and improves digestibility.
Bread
⏱ 60 min
Puran Poli — Sweet Stuffed Flatbread
A festive flatbread stuffed with sweet chana dal and jaggery filling. A Central Indian classic.
Ingredients
- 2 cups Wheatron atta
- 1 cup chana dal, soaked 4 hours
- ¾ cup jaggery (gur)
- Cardamom powder, nutmeg, ghee
Method
- Make a soft, pliable dough from atta. Rest 30 min.
- Cook chana dal until soft. Drain. Mix with jaggery and cook until dry. Add cardamom and nutmeg.
- Stuff dough rounds with dal mixture, roll gently into flatbreads.
- Cook on medium tawa with generous ghee until golden. Serve warm with extra ghee.
💡 Tip: Malviya wheat atta gives the perfect balance of strength and softness needed for puran poli without tearing.