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Aashirvaad Whole Wheat Atta

At Aashirvaad, extra care is taken to keep things as natural as possible. The way Mother Nature intended for them to be. In our quest to provide you wholesome goodness, whole wheat grains are sourced, directly from the farmers.

Aashirvaad Whole Wheat Atta was launched on 27th May 2002 and now has become the number one in branded packaged atta across the country.

Aashirvaad Whole Wheat Atta is made from the grains which are heavy on the palm, golden amber in colour and hard in bite. It is carefully ground using modern 'chakki - grinding' process which ensures that Aashirvaad Atta contains 0% Maida and is 100% Sampoorna Atta. Thus we ensure you get superior chakki atta, through our 4 Step Advantage process of sourcing, cleaning, grinding and nutrition lockage.

By ensuring that all the nutrients of the grain stay intact and protected in our packaging, we deliver the freshness of the fields combined with the power of the whole wheat.

The dough made from Aashirvaad Atta absorbs more water, hence rotis remain softer for longer. This means you serve soft, fluffy rotis to your family which powers them through their day!

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  Popular
Recipes

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Wheat Halwa

Method

  • In a heated saucepan add one cup of ghee.
  • To this add Aashirvaad Superior MP Atta.
  • Stir with a spoon till the atta and ghee mix well
  • Add the remaining half a cup of ghee to this mixture
  • Roast on low heat and keep mixing till the texture is smooth and not crumbly
  • Now add the sugar along with the water

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Wheat Bread

Method

  • Mix the salt and the wheat flour throughly.
  • Add water a little at a time and gently mix the batter until the consistency is thin and of pouring consistency.
  • Heat the oil and add mustard seeds.
  • When they pop, add the urad dal and fry until it turns golden brown.
  • Then add the red chillies and curry leaves and remove from fire.
  • Add this to the wheat dosa batter and then add the minced shallots. Mix well.

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Aloo Parantha

Method

  • To make this paratha recipe, boil the potatoes and mash them in a large bowl. To potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain.
  • Knead a soft dough for the parathas with wheat flour and water. Make small, even and round balls and along with it make a depression in the centre and add a spoonful of potato filling.

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