About this item
- Patented Process - Our atta is made with a pressure based cold press vs friction based, high rpm grinding used by market flours
- Grinding Temperature - This 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% - 20% starch damage in popular brand flours, causing major gut problems
- Taste And Aroma - Rotis made from this flour have a sweet, natural taste & aroma vs the burnt, tasteless rotis made from market flours
From the manufacturer
Multigrain Roti Wrap
Cooking Instructions:
- Prepare Multigrain Roti Dough with 'Jiwa 30 Degree Multigrain Atta'
- Divide dough into equal portions roll out into thin circles and cook well on both sides
- In a pan, sauté onions, bell peppers and paneer along with some spices and salt for 2-3 minutes
- Spread a layer of mint chutney on the roti and then add the sautéed vegetables
- Drizzle with some mayo and lemon and tightly roll the roti
- Toast the wrap slightly on the pan or grill for extra crispiness and enjoy