Traditional Flours
Makki, bajra, jowar, ragi, besan, rice, kuttu and singhara flours for rotis, bhakri, mudde, pakoras and fasting dishes from across India.
0 products
No products in this category yet.
Makki ki roti with sarson ka saag only really makes sense when winter arrives in Punjab, and that link between a flour, a dish and a season runs through this whole shelf of traditional flours.
Bajra rotis with garlic chutney are a Rajasthani cold-weather staple. Jowar bhakri is everyday bread in much of Maharashtra and North Karnataka, while ragi mudde, soft balls of finger millet, are eaten with saaru in Karnataka. Besan goes into pakoras, kadhi and cheela; rice flour into akki roti, modak covers and South Indian snacks. During Navratri and other fasts, many families switch to kuttu, singhara or rajgira flour.
Gluten-free flours like bajra or jowar need hot water and patient hands to roll. Millet flours also go stale faster than wheat, so buy smaller packs and check that each one carries an FSSAI licence, the miller's name and a recent packing date.