Milled at 91 RPM, because fast mills run hot

Commercial roller mills grind fast, and fast grinding generates heat. Heat damages the wheat germ, so most large mills remove the germ and the bran altogether — what is left keeps longer on a shelf and tastes of very little.

We mill at 91 RPM on a natural-stone chakki. The flour comes off the stone close to ambient temperature, with the whole grain still in it.

• 100% whole wheat. Bran and germ stay in, which is where the fibre and most of the nutrition are.
• No maida blended in for softness, no bleaching, no improvers, no preservatives.
• Milled in Mainpuri by our own team, with the packing date printed on every pack.
• Led by women, run by women.

Which one you want

• Sharbati Atta, 5 kg — milled from Sharbati wheat, the variety grown in Madhya Pradesh and prized for its natural sweetness. Softer, golden rotis that stay soft as they cool. The one to buy if roti is the centre of the meal.
• Shubhavni Atta, 5 kg — the same 91 RPM stone chakki, the same whole grain, on everyday wheat. For daily cooking at a working price.

Same mill, same process, same refusal to take anything out. The difference is the grain and the price.

How to tell fresh chakki atta from mill atta

• Fresh stone-ground atta smells faintly sweet and nutty. Heat-damaged or old flour smells of almost nothing.
• It drinks more water and the dough wants a longer rest. That is the bran doing its work.
• The rotis stay soft for hours rather than turning leathery as they cool.
• It has a shorter shelf life, because the germ is still in it. That is the point, not a flaw.

Store in an airtight container away from heat and use within two months of the packing date printed on your pack.