What exactly is Atta Flour?

Atta is an Indian wheat flour produced specifically for gluten free chapatti, a type of Indian bread. Other products created from Atta flour include Naan, Paratha, and Puri.

Indian wheat, like western wheat, is high in protein and belongs to the aestivum wheat variety. The method of turning wheat grain into flour is the main distinction between Atta flour and western bread flour.

Wheat is composed of three major components: bran, germ, and endosperm. Bran is the hard outer covering of the wheat kernel that is high in fibre and minerals.

Wheat germ is a component of a wheat kernel that assists the plant in reproducing and spawning new wheat.

The majority of wheat flour is made from endosperm.

What distinguishes Atta from Western Whole Wheat Flour?

Why will a whole wheat loaf bread recipe not work with whole wheat? The milling process produces Indian substitute for cassava flour. While Western Bread flour is produced using metal mills, Indian Wheat Atta flour is milled using the Chakki method. Chakki is a traditional stone mill with one stationary stone and one rotating stone.

Chakki mills rotate slower than steel mills and produce less heat, but they break down starch and protein components much more thoroughly. Simultaneously, slow Chakki milling releases additional sweetness and character.

Wheat is crushed and ground between these two moving stones, releasing starch into the soaking water and resulting in soft chapati. Steel mills, on the other hand, "cut" through the grains, preserving high levels of gluten, which is essential for manufacturing bread loafs.

Maida, or refined wheat flour, is prepared by filtering off the bran and germ while leaving the endosperm intact, so removing the key nutrients and fibre content of wheat grains.

In summary, Atta provides proteins, fibres, minerals, vitamins, and carbohydrates, which are all vital food groups. Because atta flour contains endosperm, bran, and kernel germ, it has more nutrient content than maida, and the wheat benefits far outweigh those of white flour.

Maida flour, on the other hand, is primarily composed of carbs. Maida is sometimes bleached further to make it even whiter.

Why are 24Mantra organic products better?

Organic food is food that is grown without the use of chemicals such as herbicides, insecticides, and fertilisers. Switching to organic food has numerous advantages over ordinary atta, including:

Increased Nutritional Value - Organic food has more vitamins, minerals, and enzymes, all of which are beneficial to your body's immunity. This will allow you to properly fight off any infection you may develop.

Toxin Reduction - When plants are cultivated inorganically, artificial pesticides, insecticides, and fertilisers increase the toxins you absorb. Organic products, on the other hand, are chemical-free, which minimises toxin consumption and thus your risk of developing many types of cancer and birth problems.

Better Taste - Organic products are known to be more flavorful than those grown with artificial enhancers. Organic fruits, for example, have stronger textures and more powerful flavours than non-organic fruits.

Better Quality - All organic foods must meet international criteria in order to be approved for sale. This assures that the product sold to you is of the highest quality.

Environmentally Friendly - Non-organic farming pollutes the soil and water. Organic farming, on the other hand, preserves the soil's richness and fertility while also increasing the nutrients in the groundwater.

What distinguishes 24 Mantra Organic atta flour from conventional atta flour?

Organically cultivated atta has less to no chemical content than ordinary atta, whether from insecticides, pesticides, or fertilisers. This is done to preserve the wheat plant's original nutrients while not altering its structure in any manner. Even if pesticides and fertilisers are used, effort is taken to ensure that they are also organic.

Non-organic atta is manufactured in commercial flour mills using steel rollers to grind the flour. These steel rollers generate a lot of heat, which might damage the excellent nutrients in the flour, whereas organic atta is produced with a traditional chakki. A chakki is a flour mill, and the atta produced by these mills is fresh and nutritious. Stones are used to grind the wheat slowly, ensuring that the temperature does not become too high.

Next, because the wheat kernels removed contain very little chemical content due to less inorganic additions, organic atta has a softer and smoother texture than inorganic atta.

It is also more nutritious than conventional atta because the nutritional layers of the wheat kernel are maintained, resulting in more antioxidants and higher values for practically all other food groups. Furthermore, organic atta is low in calories, high in carbs, and beneficial to your body's digestive system.

The taste of organic atta is notably different from the non-organic variety and has a superior feeling on the palate due to its smoother texture and lower chemical content.

What is the best way to make soft chapati?

Chapati, also known as Phulka, is a delectable Indian soft bread that is light enough to digest and packed with natural nutrients. Roti/ Chapati comes in numerous varieties, including akki roti, ragi rotti, bajra roti, jolada rotti, and the traditional and most prevalent wheat flour chapati.

Chapati is a simple dish that requires only three ingredients: Flour, water, and salt to taste

3 cups wheat flour, mixed thoroughly with a teaspoon of salt, in a large mixing bowl Now gradually add up to 34 cup of water, or as much as is required to form a very soft dough. The dough would not shape and would be quite sticky at this point. Knead the dough for 5-10 minutes to achieve a non-sticky texture, adjusting with water or flour as needed. Allow the dough to rest for about 20 minutes while covered with a moist towel or placed in a box and covered with a lid.

To make phulka, take a small ball of dough and roll it evenly in wheat flour.

Place this rolled chapati on a preheated tawa and cook over medium heat. You want one side of the chapati to be dry and hard while the other side stays partially cooked. Turn the pan over and bake the other side, pressing down with a small pillow of fabric to make it puff out.

If you have a gas burner in the kitchen, set the half-cooked chapati on it and turn the sides. Chapati would balloon up in a matter of seconds. Cook evenly on both sides by turning it over.

The Advantages of "Basi Roti" or "Stale Roti"

Chapati maintains well at room temperature after cooking because it is cooked and does not retain excessive moisture, and it has a shelf life of 12-15 hours. It's a popular practise in India to save a leftover Chapati from supper for morning breakfast and eat it with milk or buttermilk.

Such "baasi" roti provides wonderful health benefits such as controlling blood sugar and providing a naturally rich source of nutrients needed to start the day.