Patiala duo prepares nutritious snack with PAU wheat variety

A wave of nutritious innovation swept through Punjab Agricultural University (PAU) as two aspiring women entrepreneurs from Patiala—Komal and Gurinder Kaur—presented their health-forward snack concept at the university’s NIDHI-TBI incubation centre. Their product: Nutty samosas, made with PBW1 Chapati wheat flour, a variety developed by the PAU for superior chapati quality and enhanced nutritional value.

The duo’s visit to the School of Business Studies and NIDHI-TBI was marked by expert mentorship and technical guidance, particularly from Dr Ramandeep Singh, Principal Investigator, NIDHI-TBI and Director, School of Business Studies.

Recognising the potential of their idea, Dr Singh recommended replacing regular wheat flour with PBW1 Chapati—a premium wheat variety known for its bold grains, 12.13 per cent protein content and soft, sweet chapatis, that remain fresh for hours.

The entrepreneurs returned with two product samples—one made with standard wheat flour and the other with PBW1 Chapati. Their innovation was presented to Vice-Chancellor Dr Satbir Singh Gosal, who lauded their efforts and emphasised the importance of value-added food products in modern agribusinesses.

A panel of experts, including Dr Kiran Bains, Dr Virinder Singh Sohu and Dr Achla Sharma, conducted a comparative evaluation of the samples. The PBW1 Chapati-based samosa stood out for its texture, flavor and shelf life—attributes that align with the variety’s reputation for desi-style softness and palatability.

Dr Sohu and Dr Sharma also introduced the entrepreneurs to PBW1 BISCUIT, another PAU-developed wheat variety, tailored for the baking industry, highlighting the PAU’s commitment to end-product-specific breeding.

The event concluded on a note of appreciation from the NIDHI-TBI team, reinforcing the PAU’s role as a catalyst for nutrition-driven entrepreneurship. With PBW1 Chapati at the heart of this innovation, the university continues to bridge the gap between agricultural science and consumer wellness.

Ludhiana