A wholesome blend of 50% ancient Khapli (Emmer) wheat and 50% nutrient-rich millets, pulses, and seeds — Jowar, Ragi, Kulthi, Kala Chana, Jau, Soyabean, and Flax Seeds. Enjoy the goodness of ancient grains and traditional nutrition with every bite.
Khapli Multigrain Atta is a blend of 50% ancient Khapli (Emmer) wheat and 50% nutrient-rich millets, pulses, and seeds — jowar, ragi, kulthi, kala chana, jau, soyabean, and flax seeds. It's built for people who want the fiber and texture benefits of Khapli wheat alongside the added protein and micronutrients of millets and pulses in one everyday flour.
Each of the seven ingredients contributes something specific: Khapli wheat brings fiber and structure, jowar and ragi add mild sweetness and calcium, kulthi (horse gram) and kala chana add plant protein, jau (barley) adds beta-glucan fiber, and flax seeds contribute omega-3 fatty acids. The result is a more nutritionally complete flour than single-grain atta.
Plain Khapli Wheat Atta is 100% Khapli grain, giving you its specific texture and flavour on its own. Khapli Multigrain cuts that in half and fills the rest with millets, pulses, and seeds — so you get more protein and a more varied nutrient profile, at the cost of a slightly denser, more complex flavour than pure Khapli.
These points describe the natural composition of the grain and are not medical claims. They're not a substitute for professional dietary or medical advice — consult a doctor or nutritionist for guidance specific to any health condition.
Every order is ground fresh on a stone chakki only after you place it — never pulled from bulk pre-milled stock. The flour is sealed immediately after milling to lock in freshness, then delivered across Mumbai, usually within hours.
Use lukewarm water to knead a soft dough for rotis, parathas and bhakris. Because it contains more fiber-dense ingredients than plain wheat atta, letting the dough rest for 15–20 minutes before rolling helps it come together more easily and roll out softer.
ShuddhOra atta comes packed in an airtight container, so there's no need to transfer it into another container — just keep it sealed after each use and store it in a cool, dry place, away from direct sunlight. Freshly milled whole-grain atta keeps well beyond just a few weeks when stored this way. Every pack has its exact expiry date printed on it, and we seal an oxygen absorber sachet into every pack to help extend freshness.
Every order is ground on a chakki only after you place it — no bulk production, no months on a shelf.
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