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7 min
13/01/2026
Haven’t we all been there? When dinner is done, but there’s still a little dough on the counter, not enough to make more rotis, but too much to just throw away. This guide offers a solution, showing how, with a touch of creativity, you can transform leftover atta into the main attraction of your next snack or dinner. This not only reduces waste but also provides a new opportunity to try out new ways of using dough.
The traditional Indian family holds food in high regard, and it is considered a serious offence to throw away leftovers. When it comes to day-old dough, the chemical properties of rested dough are better, particularly when cooked with high-quality whole wheat like Aashirvaad High Fibre Atta with Multigrains. Dough becomes more malleable and simpler to roll out when gluten relaxes as it rests.
The fact that there is always atta in the fridge is proof of how creative Indian cooks can be. If you're looking for a solution for using leftover dough, here are some delicious and useful tips, be it turning it into quick snacks or clever kitchen hacks.
Making a biryani pot cover is a classic use for excess dough. To create a steam trap, you may roll it into a rope and wrap it over the edge. This method is called "dum." In the process of cooking the biryani, the dough becomes crisp and fragrant. For some people, the baked seal is even a crispy accompaniment. Aashirvaad 100 % M.P. Chakki Atta is perfect for this because of its flexibility; it never crumbles and keeps its form.
Toss some rustic Indian flavours into your soup by shaping little bits of dough into thin strips or balls, then put them into soups or dals that are simmering. They cook quickly, soak up flavours, and give the soup a pleasant and warming taste. Soups and stews made with whole wheat dough are healthier and fuller than those made with cornflour because the dough is higher in fibre.
Make mathris, the best snack for tea, using whatever extra dough you have. Give it a tasty spin by adding ajwain, crushed pepper, kasuri methi or shredded cheese. Flatten the dough, then poke all over with a fork and fry till golden. These are great for packing in a lunchbox, keeping in an airtight container, or enjoying on the go. For a lighter variant, you may bake them at 180°C for 15-20 minutes. Enjoy them anytime with pickles or chutney.
For your or your children’s sweet cravings, you can transform the leftover dough into a classic fried snack in just a few short minutes. Cut the dough into thin diamonds after rolling it out, then cook them until they become brown. Add these heated “biscuits” to a syrup made of sugar or jaggery. The nutty, earthy richness imparted by the whole wheat counteracts the syrup’s extreme sweetness, which is why it works best as an anytime snack.
Squeeze small pieces of dough and place them into vegetable stews, dals, or soups that are cooking. They offer bulk and a chewy texture as they cook by gradually swelling and thickening the liquid. This trick is perfect for rasam, tomato shorba, or moong dal soup.
Next time, when you have some dough, instead of seeing it as a problem, use it as inspiration to be creative in the kitchen. The leftover dough can be used to make a variety of tasty treats, such as crispy mathris, classic biryani seals, or even sweet nibbles. Every one of these ideas is a gesture that transforms taste and frees you from the guilt of tossing the extra atta in the dustbin. The finest dishes, after all, are usually those that start with scraps.
