30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta
30 Degree Multigrain Atta

30 Degree Multigrain Atta

₹ 199 ₹ 135
/
Tax included.
Weight
- +

Jiwa Flour

vs

Dead Market Flours

Grinding Temperature:

30° cold
pressed
vs

100° C

  • REGULAR flours
  • Causing maximum
  • nutrition loss

Stone
used:

Natural
stone
vs

CHEMICAL STONE

these Particles get mixed with Atta

Nutrition
status:

0% bran
loss
vs

35% BRAN LOSS
making it maida-like atta

30 Degree Multigrain Atta
Bored of eating the same rotis everyday? Go for 'Jiwa 30 Degree Multigrain Atta' - a chosen mix of grains like oats, ragi, barley & gram. Inspired by the 6000 year old hand rotation technique, our atta is gut healthy as it preserves the starches, that are otherwise damaged with speed. Use to make all kinds of rotis, dosas & in baking. Say goodbye to industrialized multigrain atta
Sharbati Whole Wheat, Toasted Oats, Sprouted Ragi, Toasted Wheat Germ, Sand Puffed Bengal Gram, Barley & Sea Salt

Make a smooth dough with 1 cup Jiwa 30 Degree Flour and warm water, cover and set aside for 10 mins.
Divide the dough in equal portions and roll into circles.
Place the rolled out dough on a preheated tawa and cook on the both sides.
Puff on an open flame.
Serve hot with ghee or butter.

Best before 6 months from date of manufacturing, fresher the better! Conventionally stored in tin boxes away from moisture and heat.

frequently bought together