7 Grain Atta

Store in a cool, dry place.

• The atta will likely be a good source of fibre due to the inclusion of whole grains and millet.
• It should also be higher in protein compared to regular wheat atta due to the presence of pulses like mung bean and soybean.
• It will contain various vitamins and minerals from the different grains used in the blend.

Here's an educated guess on the nutrients based on similar products:

• Calories: Around 320-340 kcal per 100g
• Protein: Around 13-15g per 100g
• Fat: Around 2-3g per 100g (mostly unsaturated)
• Carbohydrates: Around 60-70g per 100g (including dietary fibre)
• Dietary Fiber: Around 15-18g per 100g

• Combine the atta with water: The exact amount of water will depend on the recipe and your desired dough consistency. You can start with a little less than half the weight of the atta in water and gradually add more as needed.
• Knead the dough: Knead the dough for a few minutes until it becomes smooth and elastic.
• Rest the dough: Allow the dough to rest for 20-30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
• Form rotis or other flatbreads: Divide the dough into equal portions and roll them out into thin rounds.
• Cook: Cook the rotis or flatbreads on a hot tawa or griddle until they are browned on both sides.

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