History:
Wheat cultivation began over 10,000 years ago in a region spanning the Middle East. It was among the first crops domesticated during the Neolithic Revolution. From ancient Mesopotamia, wheat spread to Egypt, Greece, India and China. In India, wheat has been cultivated since the Harappan civilisation. Here, wheat is not just food—it is offered to the gods in rituals and celebrated during harvest festivals like Makar Sankranti and Baisakhi.
Production in India
- The wheat grown in India is typically Triticum aestivum.
- India is the second-largest producer of wheat globally, after China.
- Major wheat-growing states include Uttar Pradesh, Punjab, Haryana, Madhya Pradesh, Rajasthan and Bihar.
- Wheat is a Rabi crop, which means it is sown in winter and harvested in spring.
- India exports wheat to countries such as Bangladesh, Nepal and the UAE.
Culinary Uses
- Wheat is the backbone of Indian staples and is used to make rotis, paranthas, puris, bhaturas and halwa.
- Wholewheat flour (atta) is preferred in northern India, while refined wheat flour (maida) is used in baked goods and fried snacks.
- Broken wheat (dalia) is used for porridge and khichdi.
- Globally, processed wheat flour is used in pasta, bread, pizza, pastries and more.
Regional Specialities
- Punjab & Haryana: Paranthas, chapatis, missi rotis and pinni.
- Gujarat & Rajasthan: Lapsi (a sweet made from broken wheat), theplas and wheat mixed with other millets for khakra.
- Uttar Pradesh & Bihar: Litti-chokha and halwa-puri.
INTERESTING FACT
Ancient wheat types like einkorn and emmer are now being revived for their nutritional value.
RECIPE: TUTTI-FRUTTI COOKIES
INGREDIENTS
- 1 cup wholewheat flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup cashews
- ½ cup palm sugar
- 5 tablespoons ghee
- 1 teaspoon vanilla essence
- 2 tablespoons milk
- 4 tablespoons tutti-frutti
METHOD
- Pre-heat the oven to 180˚C for 10 minutes.
- In a bowl, add the wholewheat flour, baking soda and salt and mix well. Keep it aside.
- In a mixer, grind together the cashews and palm sugar to make a fine powder.
- Now, in another bowl, add the ghee and the cashew mixture and beat it nicely till the ghee and sugar have combined well. This step is very important. The ghee must be at room temperature and not melted. Add the vanilla essence to the mixture and mix again.
- Slowly fold the creamed ghee and cashew mix into the flour. You might have to use your hand but mix it gently; do not knead it. You might also need to add 1 or 2 tablespoons of milk to bind it if it gets very dry.
- Gently roll the dough into small balls and roll them in the tutti-frutti.
- Now, grease a cookie tray and place the prepared balls on the tray with a little distance between them.
- Bake the cookies for 12 minutes on one side at 180˚C. Then let them stay in the oven for 10 minutes before you take them out to cool completely.
- On cooling, they will turn crisp. Store the cookies in an airtight container in the refrigerator for up to 15 days.
Warning: Ask a parent or adult to help with this recipe.
Recipe credit: Rakshita Dwivedi on Instagram @recipe_dabba
