Flours (Atta) & others
The primary difference between each type of flour is the protein content, which is determined by the type of wheat used to make it. Flour made from high-protein wheat varieties, called hard wheat, have 10 to 14 percent protein content.
- Whole Wheat Atta
- Sharbati Wheat Atta
- Maida
- Besan Fine
- Besan Laddu
- Urad Atta
- Nachni Atta
- Rice Atta
- Makai Atta
- Kutu Atta
- Rajgira Atta
- Dhokla Atta
- Jowar Atta
- Bajri Atta
- Cornflour
- Sooji
- Lapsi
- Idli Rava
