Aashirvaad

Aashirvaad Multigrain Wheat Flour is an atta with other grains and pulses milled in alongside the wheat, which gives a roti a denser bite and a nuttier flavour than plain wheat atta. The dough also behaves differently: it drinks more water, it is less stretchy, and it repays a longer rest before you start rolling.

Best for

• Everyday chapati and phulka
• Paratha, plain or stuffed
• Thepla and puri

How to cook it

Add the water gradually, as this flour takes noticeably more than plain wheat atta, and knead to a soft dough that does not stick to the fingers. Cover it and rest it for at least twenty minutes so the bran softens, or the rotis will come out tough. Roll a little thicker than a plain chapati, since rolled thin this dough tears. Cook on a hot tawa until the surface bubbles, turn once, and press gently with a folded cloth to make it puff.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening, and keep it in an airtight container away from damp.

Aashirvaad Whole Wheat Flour is atta with the bran and germ left in, the everyday flour for Indian flatbreads rather than for cakes or pastry. It absorbs more water than a white flour and produces a soft dough that rolls thin without tearing, which is what gives a roti the pliability to be folded around a curry. This is the 5kg pack.

Best for

• Chapati, roti and phulka
• Paratha and thepla
• Puri and dough for rolls and wraps

How to cook it

Use about two parts flour to one part water by volume, adding the water gradually rather than all at once, and knead for a good five minutes until the dough is smooth and springs back when pressed. Cover and rest for fifteen to twenty minutes before rolling. Cook on a tawa that is properly hot, turn once when the surface bubbles, and finish over a flame or under gentle pressure from a cloth so the roti puffs and the steam inside keeps it soft.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening, and keep it airtight; atta picks up damp and odours quickly.

Aashirvaad Chakki Atta is whole wheat flour ground on a chakki, a stone mill, so the bran and germ stay in the flour instead of being sifted out. It is what a North Indian kitchen means when it says atta, and it makes rotis that stay soft and pliable for hours rather than stiffening as they cool. This is the 10kg sack for a household that makes roti daily.

Best for

• Everyday chapati, roti and phulka
• Paratha, stuffed or plain
• Puri, bhatura and roti dough for the freezer

How to cook it

Work to roughly two parts flour to one part water by volume, adding the water in stages and kneading for five minutes until the dough is soft and smooth. Rest it, covered, for fifteen to twenty minutes; kneading and resting are what make the difference between a soft roti and a leathery one. Roll evenly, cook on a tawa hot enough that the roti starts to blister within seconds, turn it once, then lift it onto an open flame or press it with a cloth to puff.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Keep working quantities in an airtight container and the rest of the sack closed and off the floor.