SonaMoti Wheat Flour | सोना मोती गहु पिठ

For festive puran poli and the soft chapatis you make every day, SonaMoti Wheat Flour brings a traditional wheat variety into your kitchen. Made from SonaMoti wheat grains, this flour has a fine texture and mild flavour, making it a familiar choice for rotis, chapatis, parathas and other traditional dishes.

Sonamoti wheat has been our best-selling wheat over the past year. A video highlighting its use for making puran poli went viral, bringing this traditional variety to many more homes, especially across Maharashtra.

Key Highlights & Benefits

• A Favourite for Puran Poli: Especially suited to Maharashtra’s much-loved sweet flatbread, as well as soft everyday chapatis.
• 100% SonaMoti Wheat: Pure wheat grains ground into flour, with a fine texture and mild flavour.
• A Traditional Native Variety: Recognised for its distinctive round, pearl-like grains.
• Farmer Connections: Sourced from farmers including Radha Kisan Gulve and Sunil Bansode, who have practised natural farming for more than a decade.

• Ingredients: 100% SonaMoti Wheat.
• Shelf Life: 6 months. Follow the manufacturing and best-before dates printed on your pack.
• Allergen Information: Contains wheat (gluten).

The name “Sonamoti” brings together sona, meaning gold, and moti, meaning pearl. Its distinctive round, pearl-like grains give this native wheat variety its memorable name. An age-old variety now finding renewed popularity, Sonamoti is especially suited to making puran poli and soft, everyday chapatis.

One Reel, Over 5.1 Million Views & a Native Grain in the Spotlight

Sometimes, a familiar grain just needs someone to tell its story. In our reel about Sonamoti wheat, we shared our enthusiasm with a playful line: “You’ll feel like you’re in heaven.” It was our way of talking about the joy of good food, especially puran poli made with a wheat variety we love.

That reel went on to receive more than 5.1 million views, and our Sonamoti sales soared. A traditional native wheat variety found a much bigger audience through one piece of content. For us, it was a reminder that native seeds and grains do not always need a new identity. Sometimes, they need good storytelling, a little attention and a chance to find their way into more kitchens.

Whether you’re preparing puran poli for a festive meal or chapatis for your family, Sonamoti brings a traditional wheat variety back to your kitchen.

The Farmers Behind Our Sonamoti Wheat

We source our Sonamoti wheat from several farmers, including Radha Kisan Gulve from Sangamner taluka in Ahmednagar district, Maharashtra, and Sunil Bansode. Both have been practising natural farming for more than a decade, bringing years of hands-on farming experience to the wheat they grow.

More Than a Decade of Natural Farming

For Radha Kisan Gulve and Sunil Bansode, natural farming is a practice built over many growing seasons, not a recent change. Their experience is an important part of the story behind our wheat, connecting the grain in your kitchen with the people who cultivate it.

Our Collaboration: Khapli, SonaMoti & Bansi Wheat

Their collaboration with PIP AGRO extends across different wheat varieties, including Khapli wheat, SonaMoti wheat and Bansi wheat. Rather than a connection built around just one product, this relationship brings several traditional wheat varieties into our range.

When you choose our SonaMoti Wheat Flour, you are choosing a traditional ingredient with a farmer story behind it. From the wheat grown by our sourcing partners to the flour used for puran poli, rotis and chapatis, these connections are part of what we bring to your family’s table.

• From Festive Puran Poli to Daily Chapatis: Keep one flour for special family recipes and everyday meals. Sonamoti is particularly suited to puran poli and soft chapatis, rather than being a grain reserved only for occasional cooking.
• Mild Flavour for Sweet & Savoury Recipes: Its gentle wheat flavour works with sweet puran filling as well as familiar accompaniments such as dal, sabzi and chutney.
• Fine-Textured Flour for Familiar Recipes: Use it for rotis, chapatis, plain or stuffed parathas, adjusting water and handling to suit the recipe. Kneading, resting and cooking all influence the final softness.
• A Simple Ingredient with a Known Farming Connection: Made from 100% SonaMoti wheat, sourced through our relationships with farmers practising natural farming for more than a decade.

1. Maharashtrian Puran Poli
Use SonaMoti flour for the outer covering of your puran poli, paired with your family’s preferred puran filling. Knead a soft, pliable dough, add water gradually and let it rest covered before filling and rolling. Keep the filling cool and roll gently to help prevent tearing. Serve warm with ghee if you enjoy it that way.

2. Soft Everyday Rotis & Chapatis
Add water a little at a time and knead until the dough feels soft and manageable. Rest it covered, then check the texture before rolling. Cook on a hot tawa without drying out the rotis, and keep them covered until serving with dal, sabzi or your favourite accompaniment.

3. Plain & Stuffed Parathas
Prepare a pliable dough for plain parathas or fill it with cooked, cooled potato, vegetables or another filling you enjoy. Keep excess moisture out of the filling and adjust the dough’s water gradually so it is easier to roll. Serve freshly cooked with curd or chutney.

4. Your Family’s Traditional Wheat Recipes
Use SonaMoti in familiar recipes that call for wheat flour. Start with a small batch when trying a new recipe, and adjust hydration and resting time to the feel of the dough rather than assuming every wheat flour needs the same amount of water.

• Before Opening: Store the pack in a cool, dry place, away from direct sunlight, moisture and stove heat. Follow any storage instructions printed on the pack.
• After Opening: Transfer the flour to a clean, completely dry, airtight container. Keep it away from steam and close the lid promptly after each use to help maintain freshness.
• Everyday Handling: Use a clean, dry spoon or scoop. Do not return leftover dough or flour that has been exposed to water to the storage container. Clean and dry the container before refilling it.
• Shelf Life & Stock Rotation: Shelf life is 6 months. Follow the manufacturing and best-before dates on your pack, use older packs first and remember that opening the pack does not restart its shelf life. Follow any shorter after-opening instructions on the label.
• Check Before Use: Do not use flour with visible mould, signs of infestation or an unusual stale smell. Keep the container protected from moisture, especially during humid weather.