Meet Kathiya Wheat: From Farm to Your Kitchen

Kathiya is the wheat you reach for when you want a roti or daliya with real chew, a dense, rain fed landrace that has stayed a smaller crop precisely because it was never bred for volume.

Quick introduction

Grown on rain fed land in Madhya Pradesh and Rajasthan, a harder wheat than most modern high yield varieties.
Its dense kernel needs more water and a longer rest in dough than standard atta.
Best known for a firmer roti and a daliya that holds its bite even after a full cook.
Costs more than commodity wheat, reflecting lower yield and a smaller growing region, not an added health claim.
A good pick if texture and a specific bite matter more to you than an easy, no adjustment cook.

Picked this week

Kathiya wheat

Organic Kathiya Wheat

$62.27 · 100 KG

Out of stock

Bagi Farm I · Bagi

Kathiya Wheat Flour

$6.23 · 10 KG

Our standards

Meet Kathiya questions

Is Kathiya a good first heritage wheat to try?: It is a distinctive choice, though Banshi is generally the more forgiving starting point for a first time buyer.
What does Kathiya suit best?: Dishes where you want a firmer bite, roti with real chew and daliya that holds its shape well.
Does Kathiya need special handling?: Mainly more water and a longer dough rest than standard atta, otherwise it cooks like any wheat flour.
Where does Kathiya come from?: Rain fed land in Madhya Pradesh and Rajasthan, grown as a smaller, lower yield crop for generations.

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