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Bajra Flour
Bajra refers to the edible seeds of pearl millet plants. They grow in various shades of white, yellow, gray, brown, and bluish-purple. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as a flour. Bajra is a versatile ingredient that can be used to replace rice, quinoa, oats, and other grains in many dishes.
Black Wheat Flour
Black wheat contains antioxidants, vitamin B, folic acid, selenium, magnesium, manganese, zinc, calcium, iron, copper, potassium, fibre, and amino acids, which make this wheat rich in nutrients. It can be replaced by conventional wheat to make to make whole wheat chapatti, Paratha, Naan, Thepla, Parotta, phulka, bread, biscuits, cakes, pizza base, burger, roasted snacks etc. Colored wheat has been developed at National Agri-Food Biotechnology Institute (NABI), Govt. of India, after the research of 7 years by routine and safest method of plant breeding. Black Wheat Flour retains the natural bran, germ, vitamins and fiber content of the wheat and is richer than conventional wheat.
Chana Besan
It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines. Besan or gram flour is a flour of chana dal or split brown chickpeas. It works great in recipes where the flour might not always get fully cooked/roasted, or used for crispyness. For eg, crepes or thin pancakes like Chilla work best with besan. Steamed savory cakes (dhokla), fried fritters(bhajji/pakora), soups(kadhi).
Corn Flour
Corn flour is a fine powder made by grinding dried corn kernels (maize). Corn flour is naturally gluten-free, which means baked goods featuring corn flour won’t produce the same rise as those made with wheat flour, but they will be tender and full of corn flavor. Corn Flour is the finest corn starch. It is used in the making of many varieties of bakery, Chinese dishes, sweets, sauces, custards, puddings and desserts.
Jowar Flour
Jowar is grown naturally using Indigenous variety of Seeds in the farms of rural areas of Punjab and Harayana. Once ripe, the jowar crop is dried and then threshed for grains. After that, the grain is washed, dried and cleaned. This grain is then ground to make jowar flour. In India, it is used to make jowar ki roti in villages as well as urban areas. It is high in magnesium, calcium and calories.
Maida
Maida flour is a finely-milled wheat flour used to make a wide variety of Indian breads such as parathas and naan. Though sometimes referred to as “ all purpose flour” by Indian chefs, it more closely resembles cake flour or even starch. Maida is extracted from wheat after the outer layer is removed. Maida flour is low in protein and fiber due to bran removal during milling.
Multigrain Flour
Multigrain is a mix of two or more grains, its nutritional value is more than that of single grain flour like wheat. Multigrain flour is the complete bundle of nutrients to boost the health Most of the time, multigrain atta includes jowar, bajra, and ragi. Each of these grains has its own nutritional value. These multigrain flours are suitable for all age groups. They are a part of healthy diet, especially for those who are trying to shed extra pounds off their lives.
Quinoa Flour
Quinoa flour is made from finely ground quinoa. That means it has all the same nutritional benefits of the superfood quinoa! Packed with protein, fiber, iron and antioxidants, this delicate flour lends health benefits to your baking. One can substitute quinoa flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes. Quinoa flour is used for making breads, biscuits, cookies, crepes, muffins, pancakes, and tortillas. Since it contains no gluten, quinoa flour must be combined with wheat flour when baking yeast breads.
Ragi Flour
Plain ragi flour is made from pure, thoroughly graded, de-stoned ragi whole grains. Ragi is a rich source of fibre and can be made a part of the everyday diet in the form of porridge, rotis, dosa, puttu, and various other dishes. Ragi Flour is a nutritional food supplement which is rich in calcium, fiber, protein, iron and other minerals. The flour produced can be used in a variety of dishes both sweet and spicy in nature. Ragi flour is generally used to prepare a healthy breakfast, “kanji” which is a sweet dish prepared with jaggery or sugar and milk. Ragi flour can also be used as a substitute for, rice and wheat flour, in making dishes like Ragi chapatti, Ragi dosa, Ragi idli, Ragi idiyappam, Ragi kozhukattai etc.
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.
However, it’s gluten-free so can’t be used to make yeasted loaves of bread. Rice products include noodles, breakfast cereals, baby foods, extruded snacks, crackers, baked goods, rice milk, fermented beverages, and rice bran oil.
Whole Sharbati Wheat Flour
Sharbati wheat is a regional variety of flour, derived from the wheat grown in the Sehore and Vidisha regions of MP. Also known as the MP wheat, Sharbati flour is sweeter in taste and better in texture. The grains of Sharbati atta are bigger in size and has a golden sheen to it. Interestingly, Punjab in India is known for the best agricultural produce, including wheat. Being rain water irrigated, the soil for Sharbati wheat is high in potash content and low in humidity. Due to the organic way Sharbati wheat is farmed, it holds an answer to a lot of health issues that are common today . With everyone hankering for a healthier way to eat, Sharbati wheat, by the very virtue of its cultivation, avoids the usage of insecticides and pesticides making it a healthy choice. It is used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces and confectionery (e.g. licorice). (Whole wheat flour nutrients) It contains carbohydrate, protein and fiber content.
Whole Wheat Flour
The word ‘whole’ is used to describe this flour as it includes every aspect of the grain, the bran, germ and the endosperm as well. It is also known as Whole meal flour and is called Atta in India. It is commonly used to make Indian flat breads like chappati, naan, puri etc. It is often used in baking breads and other items. It is often mixed with other varieties of flour in order to add some nutritional value and provide some texture. It has a stronger wheat flavor and darker color than refined flour.
Whole wheat pastas are widely popular among health conscious consumers. It is also used to make pizza bases. Whole Wheat Flour –a general purpose flour that can be used for most baked products. Baked products will have a more compact and heavy texture.