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Elephant Atta Medium Flour perfectly delivers taste, softness and is a source of fibre, producing light and fluffy chapattis.
Reducing the consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
Swadi Makki Atta
Pure stone milled whole wheat flour from India. Swadi Chakki Fresh Medium Atta is perfect for making rotis/chapattis, parathas and puris. Swadi Chakki Fresh Medium Atta is a rich source of fibre and protein, as it is a mixture of whole wheat and white wheat.
Pillsbury chakki fresh atta, you can now make rotis that are very delicate. Whenever put away in a dish. Pillsbury chakki fresh atta is made of excellent wheat, privately obtained from india's best wheat fields and doesn't contain . Pillsbury chakki fresh atta is made utilizing conventional chakki crushing strategies so that it holds the decency of entire wheat and adds to the delicateness.
Rice flour is made from finely ground polished broken rice and is therfore whiter than most flours, however it cannot be generally be used for baking in the same way as wheat flour. Add it to the skin of roasting chicken to make it deliciously crispy. **Allergen Advice** (Jalpur products are packed and produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame and soya)
Swadi Atta is a perfect base that can be used to make chapatis. Chapattis are flatbreads, very popular in the Indian subcontinent, which are often known as rotis.
A finer ground version of the above, it can be used to make a lovely coating or to make the skin of roast chicken deliciously crispy.
Available in 500g bags.
Canada Gold Atta is perfect medium chapati flour. Canadian atta is perfect for making fluffy, soft Rotis, chappati and parathas which go well with most of the Indian curries.
Gram flour is flour made from chana dal, known as chickpeas. It is also known as chickpea flour, besan. Used in many countries. Gram flour contains a high proportion of carbohydrates but no gluten. Despite this in comparison to the other flours, it has a relatively high proportion of protein.