A whole wheat sweet commonly made in the Indian households.
Now, a dessert that is good for you! Yogurt, cinnamon, nuts and wholewheat flour make for a healthy tea time cake.
Apple crumble with a twist, this one's made with singhara atta and the goodness of raisins and coconut. A perfect Navratra delicacy.
Crunchy treats made out of atta, sugar and cardamom.
Come rain or shine, we love this simple and speedy Atta Halwa recipe. A quick fix for your sweet cravings.
Rajasthan's local favourite, dough deep fried in ghee, served with dal.
Whole wheat and semolina dough parcels stuffed with almonds and raisins. Baked and dipped in honey.
The classic accompaniment in to Indian dishes, chapattis are served steaming hot.
Thick batter made out of atta, saunf, gur and ghee, deep fried.
A roti with a distinctive style, made from wheat and gram flour, cooked over a direct flame.
Steamed or fried dumplings made with flour dough seasoned with fenugreek, chilli powder and turmeric.
An easy pumpkin crumble recipe made with singhara atta, so you can substitute the same old meals during Navratras with something exotic.
Crisp cookies made with whole wheat flour, the aroma of coffee and the crunch of walnuts.
Potatoes mashed with singhare ka atta, green chillies, coriander leaves, rock salt and shallow fried.
A simple and hassle free curry with the goodness of arbi. This recipe makes use of singhara atta and sendha namak, perfect for fasting during navratras.
Munch on these festive pakodas commonly made during Navratras. Grated pumpkin and potatoes mixed with singhara atta and fried golden.
A quick and easy, paneer & potato roundels recipe. Made with singhare ka atta and sendha namak, this snack is perfect for the festival of Navratri.
The traditional recipe for malpua uses refined flour. This recipe uses ragi flour, atta and oats. Wholesome and guilt free.
The all time favorite tea time snack, only this time it is made with singhare ka atta (water chestnut flour). So now you can feast on these while fasting.
A festive Indian dessert made with singhatra atta (water chestnut flour) and almonds.