• Patented Process - Our pearl millet atta is made with a pressure based cold press vs friction based, high rpm (revolutions per minute) grinding used by market flours
• Grinding Temperature - This bajra atta is cold pressed at 30 degrees celcius vs market attas that are ground at ultra hot temperatures of 100 degrees celcius, killing all nutrition
• Stone Used - Our atta is made using 100% natural grinding stone vs most market brands that use bonded chemical stones, that leave fine particles that get mixed with the atta and cause kirkirapan in rotis
• Roti Quality - Rotis made with this flour are soft & fully puffed vs hard, partially puffed rotis made from over processed market flours
• Starch Damage - Our atta is slow ground causing minimal starch damage vs 16% to 20% starch damage in popular brand flours, causing major gut problems
Want to eat millets but with no compromise? Choose 'Jiwa 30 Degree Bajri Flour'. Our patented slow grinding process maintains atta temperature at 30 degrees celcius during milling, thus retaining the sweet, earthy taste of bajra. Use to make soft, fluffy rotis & in gluten-free recipes. Say no to burnt tasting bajri rotis!
Cover and set aside for 10 mins. Divide the dough in equal portions, dust it with flour and roll out. Place the rolled out dough on a preheated tawa and cook on both sides. Place over and open flame until the roti puffs. Servce hot with ghee or butter. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.
- Net quantity
- 1 kg, 5 × 1 kg, 3 × 1 kg
- Made in
- India
