Our inspiration was halwa-puri for this beautiful atta, which we have used in the halwa. The crackers of various grains on top form the puri component of the dish. We have also thrown in a day-old roti, fried to crispy deliciousness, among the crackers.
about
The second most consumed grain in the subcontinent is also one of the oldest grains to be cultivated. The areas between Hindukush and Himalayas are believed to be the one of the origin centres of wheat from where it travelled eastwards, reaching China along the Silk Route and then Japan. This one has been sourced from the beautiful region of Haridwar where it is grown as a local variety by the farmers of the region.
flavour
toasty
aroma
fatty-fruity
processing
the whole grain is ground and packed without further processing.
storage
store it in a cool, dark place away from direct sunlight and moisture
what you can do with
This one is a slightly coarse ground suitable for rustic breads and flatbreads. However, we have also found it to work well in atta halwa, so you can use it anyway you want.
