<p>Bulgur is a parboiled, dried, cracked, and semi-ready-to-eat wheat product, whose quality is influenced by wheat cultivars. The objective of the study was to evaluate the bulgur-making potential of Indian wheats. Technique for order preference by similarity to ideal solution (TOPSIS) which is a multi-criteria decision-making (MCDM) technique, in combination with AHP and entropy weighting methods, was utilised for selection of wheat variety from nineteen alternatives, on the basis of five quality criteria (yield, colour, cooking time, cooking loss and hardness). Overall, bulgur made from durum varieties demonstrated higher yield, yellowness, and lower cooking loss, while aestivum varieties had lower cooking time and hardness. The variety HI 8663 was found to be the most suitable for making bulgur, while variety UP 2338 was found to be the least suitable. The three superior varieties suggested by both weighting methods for processing wheat into bulgur belonged to Triticum durum, namely HI 8663, WH 896, and PDW 233.</p> Graphical Abstract <p></p>