Patanjali Atta Noodles Review – We Tried Classic & Chatpata
Team Mishry conducted a taste test on two variants of Patanjali Atta Noodles. Do we recommend trying them? Let’s decode.
Our reviews are research-based, and all trials and testings are conducted in-house over days and weeks. We have a strict no-free-sample policy to ensure our reviews are fair and impartial.
Often associated with all things maida, instant noodles are not the same anymore. With experimentation on the types of flours used, brands have come up with their version of whole wheat (atta), millets and oats noodles.
Patanjali offers its atta noodles in two flavors – Classic and Chatpata.
How different are these from regular maida-based noodles? Our Patanjali Atta Noodles review highlights more details about their taste and texture.
Table of Contents
Patanjali Atta Noodles – Quick Glance
A quick view at the product details of both flavors of Patanjali Atta Noodles:
|Patanjali Atta Noodles||Buy Now||Mishry Ratings (on 5)|
Our Review Factors
What are we expecting? The overall flavor of the masala, salt and spiciness should be balanced for both the variants. These are made using 80% whole wheat, so we expect them to be smooth in texture and not chewy or rubbery.
Patanjali Atta Noodles are examined on the following review parameters:
Since the block of noodles absorbs the seasoning, the core focus here is on how flavorful and balanced the seasoning mix is. Are both the variants true to their flavors? Chatpata atta noodles need to be spicier or tangier whereas the classic ones should be a balanced, tasty blend of Indian spices.
Is there any difference in the seasoning mix?
Atta (whole wheat) noodles are known to be slightly less springy in texture when compared to regular maida noodles. There are chances that the texture might get a bit too rubbery or chewy. How did our experience with Patanjali Atta Noodles turn out? Does it appear dry? How well are the flavors absorbed?
3. Other Observations
We examined the list of main ingredients to find out what percentage of atta (whole wheat) has been used. Is it a mix of different flours or does it only have whole wheat flour? Additionally, does it have any preservative, additives or added flavors?
Aroma & Appearance
Do these noodles emit a pleasant and inviting aroma? We checked the appearance after cooking the noodles. How appetizing do these noodles look? Are they smooth and slippery or squidgy to look at?
Price & Packaging
How securely are these noodles packed? Is the seasoning mix packed separately? How does the pricing appear? Economical or over-priced.
For how long are these atta noodles ideal for consumption?
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Patanjali Atta Noodles Flavors – Detailed Review
In this section we talk about a detailed overview of both the flavors. Here we discuss the overall packaging, ingredients, taste and texture. Before proceeding further there are a few points to be noted:
- We reviewed the 60 gm pack of both the variants.
- The price of both the flavors cost Rs. 12 (60 gm).
- Lastly, the method of preparation is the same for both. Following are the steps as mentioned on the pack :
- Pour 2 cups (225 ml) of water in a pan and bring to a boil.
- Break the noodle cake into 4 pieces.
- Now add the noodles and seasoning and mix into the boiling water.
- Finally, cook the noodles for 3 minutes in an open pan.
- Stir continuously and serve hot.
Patanjali Atta Noodles Classic flavor comes in a yellow color pack. The shelf life is 9 months.
Here’s a quick rundown on the main ingredients including the noodle block and the seasoning mix:
Noodle Block: Wheat flour atta (80%), refined palm oil, refined rice bran oil, and iodized salt. In addition, it also has thickener (INS 1422, INS 1420, INS 415), and acidity regulators (INS 451 (i), INS 500 (ii), INS 501 (i)).
Seasoning Mix: Iodized salt, dehydrated vegetables (onion (10%), garlic (6%), cabbage, carrot),sugar, hydrolysed veg protein, maltodextrin, mixed spices (chili (2%), coriander (2%), turmeric (1.5%), cumin (1.5%), and garam masala (1.5%).
Spice extract, acidity regulator (ins 330), flavor enhancer (ins 627, ins 631), sunflower oil, anticaking agent (ins 551), yeast extract, soya sauce powder, thickener (ins 415), antioxidant (ins 319) and natural and nature identical flavoring substances are among the other additions.
Allergen: contains wheat and soy.
This variant emits a prominent aroma of onion and garlic.
Taste & Texture
We liked this variant better than the chatpata flavor. There is a great balance of flavors maintained here. The salt level is just right. It has a very lip-smacking masaledaar flavor.
Coming to the other components, there are bits of carrot present here which taste fresh and crunchy. However, since they are small in size these were not very noticeable. It also has cabbage which again was not noticeable. Probably, the cabbage got mixed up with the noodles.
We liked the mild garlicky taste and medium spiciness. The nice and prominent taste of turmeric is an added plus.
Texture-wise, we give them full marks! A point of appreciation is that these noodles do not feel dry at any point. All the flavors are very well absorbed. It has a nice, light springy bite with a smooth texture.
- The masaledaar flavor is spot on.
- All the flavors are well absorbed.
- It has a springy bite.
- Well balanced salt levels.
- We loved the homely taste.
- These noodles are not ideal for regular consumption since they have refined palm oil, flavor enhancers and acidity regulators.
Patanjali Atta Noodles’ classic variant is best suited for people who prefer masaledaar noodles with a medium spice tolerance.
The Chatpata flavor from Patanjali’s Atta Noodles come in a red pack. It offers a shelf life of 9 months.
Here’s a breakdown on the list of ingredients:
Noodle Block: Wheat flour atta (80%), refined palm oil, refined rice bran oil, and iodized salt. Thickener (INS 1422, INS 1420, INS 415), and acidity regulators (INS 451 (i), INS 500 (ii), INS 501 (i)) are also added here.
Seasoning Mix: Seasoning mix – The main ingredients here includes – mixed spices (onion (10%), chili (9%), garlic (6%), cumin (2.5%), turmeric (2.5%), bishop seed, celery, spice extract), iodized salt, sugar, and dehydrated vegetables (carrot (4%), tomato (3%)).
Other additions include – hydrolysed veg protein, maltodextrin, acidity regulator (ins 330, ins 296), anticaking agent (ins 551), flavor enhancer (ins 627, 631), dehydrated herb (coriander leaf) (1%), edible veg oil (Sunflower oil), stabilizer (ins 415), soy sauce powder, yeast extract antioxidants (ins 319), and natural and nature identical flavoring substances.
Allergen: contains wheat and soy.
This variant has an inviting masaledaar aroma.
Taste & Texture
This variant is tangy and slightly more spicy than the classic variant. The salt level is apt and there is a lovely flavor of cumin present here.
We could see a noticeable amount of celery coated on the noodles which brought in a nice earthy flavor. Moreover, the bishop seeds add a nice pungent kick which is appreciated.
Additionally, these noodles also include tiny bits of carrot.
Post-cooking, this has a reddish color. We could also observe a certain amount of chili coated on the noodles. All in all, these noodles have a burst of flavors. These are spicy, tangy and taste excellent.
In terms of the texture, these noodles have a nice springy bite. Despite being made using whole wheat flour as the hero ingredient, the texture was pretty smooth. To add on, the masala coats the noodles very well and does not make it appear dry.
- The texture is spot on.
- These are filled with bursts of flavors.
- The salt level is apt.
- The masaledaar aroma is inviting.
- Similar to the above variant, these noodles contain refined palm oil, flavor enhancers and acidity regulators. Hence, we recommend occasional consumption.
If you have a preference for slightly spicy, tangy and masaledaar flavor, the chatpata variant is the right pick for you.
Frequently Asked Questions
Here are some interesting FAQs on Patanjali Atta Noodles
A 60 gm pack of this atta noodles holds a single block of noodle.
Yes. Both the flavors of these atta noodles are vegetarian.
On scanning the ingredient list, we found the presence of maltodextrin in both the variants. Maltodextrin is added to packaged foods to improve its thickness, flavor and also for increasing its shelf life.
No. These atta noodles contain no MSG. However, they do contain yeast extract that is popularly used as an alternative to boost the taste of packaged foods. The glutamate present in MSG is the synthetic one while that present in yeast extract is a natural one. Yeast extract has a lower proportion of glutamate.
Despite being made using 80% whole wheat flour, there are other present ingredients here including – refined palm oil, acidity regulators, flavor enhancers, and yeast extract. Hence, it is ideal to occasionally indulge in these noodles.
Both variants of Patanjali Atta Noodles excel in terms of taste and texture. These are true to their flavors and easy to cook. While the classic variant has a medium spiciness and homely taste, the Chatpata variant is tangy, spicy, and flavorful.
People with a low tolerance for spicy food will love the Classic variant. If you prefer spicy, tangy noodles, the Chatpata variant is for you.
Have you tried these atta noodles yet? Let us know how your experience was.