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Rotis made from Pillsbury Chakki Fresh Atta is a healthy option for those who prefer rotis and chapattis (Indian bread) to rice. As this atta or wheat flour is known to contain three parts of the whole wheat grain, you can be assured of wholesome nourishm
Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries. Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.
Ragi Flour is a primarily a powder food, made out of Ragi grain. It is finger millet powder. It has high protein and mineral content. It is an ideal source of protein for vegetarians. Ragi flour has a low-fat content along with the rich amount of fibres a
Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometim
Semolina is a coarse flour made from durum wheat, a hard type of wheat. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge. This flour is darker and more golden in color than all-purpose fl
Gram flour, also known as chickpea flour, is a nutty, earthy-tasting ingredient made from ground chickpeas. It is naturally gluten free and often used in Indian foods, such as bhajis and pakoras.
Rice flour is finely milled rice used principally in gluten-free baking or as a dusting powder in commercial scale baking operations. Starch is the most important fraction of this flour and is detrimental to its functionality in food systems such as bakin
Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour.
Jowar flour is made by grinding the small round grains of jowar (white millet). When the jowar is ripe and ready to be harvested, the plants are cut and tied in bundles and allowed to dry. The bundles are threshed to separate the grains. The grains are cl
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