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CUSTOMIZED MIX FLOUR

WHOLE WHEAT FLOUR

WHOLE GRAIN FLOUR

CUSTOMIZED MIX FLOUR
WHOLE WHEAT FLOUR
WHOLE GRAIN FLOUR
PERSONALIZED MIX

Choose Your Wheat (Step 1 of 3)

  • Sehore Sharbati
    ₹55.00
    Vidisha Sharbati
    ₹48.00
    Thar Sharbati
    ₹45.00
  • Sehore SharbatiPremium Golden Sharbati grain for soft and tasty roti
    Vidisha SharbatiPremium Novel Sharbati grain for grainy and tasty roti
    Thar SharbatiPremium Rajasthani Sharbati with high protein and great taste

Select your Grains (Step 2 of 3)

  • Jowar
    ₹45/kg
    Bajra
    ₹45/kg
    Makka
    ₹45/kg
    Jau
    ₹45/kg
    Ragi
    ₹55/kg
    Rye
    ₹160/kg
    Soybean
    ₹100/kg
    Kala Chana
    ₹105/kg
    Chana Dal
    ₹105/kg
    Oats
    ₹120/kg
    Brown Rice
    ₹130/kg
    Lentil Whole
    ₹130/kg
    Amaranth
    ₹140/kg
    White Chickpeas
    ₹140/kg
    Flax Seeds
    ₹140/kg
    Methi
    ₹220/kg
    Ajwain
    ₹220/kg
    Kuttu
    ₹160/kg
    Singhada
    ₹200/kg
    Quinoa
    ₹350/kg

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

  • Min: 1Max: 30

Choose Grinding Type (Step 3 of 3)

  • Fine
    Medium
    Coarse
  • ‎‎‎‏Fine‎‏‏ GrindingRotis will be soft and similar in texture to rotis made using maida but will have a much higher nutrition compartively (Can be used to make breads, rolls and pasteries) Keep dough standing for 5-10mins post kneeding
    ‏‏Medium‏‏‎ ‎GrindingRotis made using this atta will bring the perfect of both worlds as they would be soft, will have a good taste and will be high in nutrition (Recommended for rotis) Keep dough standing for 20mins post kneeding
    Coarse‏‏‎ ‎GrindingRotis made using this atta will have the highest nutrition and will be much nuttier in taste and coarser in texture (Recommended for choormas, ladoos, coarse rotis) Keep dough standing for 40mins post kneeding

Select the
Quantity in KGs

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