Types of Atta

So what is whole hard white wheat? Its the same like any other wheat but has no major genes for bran color. For example Hard red winter wheat has upto 3 bran genes. That is the reason why indian atta is lighter in color and milder in flavor. Experts are of the opinion that the two kinds of wheat are the same nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather, soil composition, drought etc..

Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a number of preparations. Unlike wheat flour, it lacks elasticity aka gluten.

The chakki atta is preferred more than the roller mill atta for the texture and taste of the Chapati/Roti (flat bread of India). Indian atta is a very very finely milled wheat flour. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads.

Ragi is the common name of Finger Millet in Southern part of India (and known as Nachni in the northern part of India). Organic Ragi Atta originates from organically cultivated Ragi in dry tracts on Southern India. The millet is later sundried and milled to derive Organic Ragi Atta.

The chakki atta is preferred more than the roller mill atta for the texture and taste of the Chapati/Roti (flat bread of India). Indian atta is a very very finely milled wheat flour. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads.