Flours ground in the hills, starting with jau ka atta — barley grown on the terraced fields around Pithoragarh, at an altitude where it ripens slowly and the grain comes in small and hard.
Stone-ground whole, so the bran and the germ stay in it. Nothing blended in to lighten it, nothing bleached out to whiten it, and no improver of any kind. It is heavier than wheat flour and nuttier, and it browns faster in the pan.
For rotis, sattu and porridge, and worth mixing half and half with wheat if you want the flavour without the density.
Please turn on JavaScript to shop.