Wheatgrass (Triticum aestivum) has emerged as a “superfood,” rich in essential nutrients and therapeutic benefits. The incorporation of wheatgrass powder into traditional recipes like bholi, a popular Indian sweet flatbread, offers a unique opportunity to enhance its nutritional profile. This study aimed to develop a wheatgrass-enriched bholi, assess its consumer acceptability, and evaluate its nutrient content. Ingredients such as wheatgrass powder, wheat flour, Bengal gram dal, jaggery, and oil were combined to create the product. Consumer acceptability was assessed using sensory evaluation, while nutrient content was analyzed using standard biochemical methods. Results indicated that the wheatgrass bholi was highly acceptable and rich in protein, carbohydrates, iron, and vitamin C, making it a nutritious addition to diets.
