Each and every Indian loves the Chapatis/Roti cooked at their home. The taste and softness of the chapatis we get at our home is not available at any restaurant. But still with the changing lifestyle, people are forgetting the health benefits & advantages of the chapatis made from wheat flour of the most premium quality Sharbati wheat.
Wheat flour which is the base ingredient of chapatis constitutes the 75% of your daily meal, be it your breakfast, lunch or dinner. Modern population who buys packaged wheat flour from supermarkets are aware of its need but not the nutrient values. Remember the times when our father or grandfathers use to buy tones of wheat sacks & then carry 20-30 kg wheat every month to the nearest mill for grinding in a proper way.The process which our ancestors followed looks like too much pain at this age and hour but the nutritional value which that wheat flour use to produce was much higher than the packaged wheat flour available these days.
Why wheat flour from Chakkis is better than Packaged wheat flour?
The neighbourhood mill grounds the wheat flour in stone mills popularly called as chakkis. Chakki is nothing but a pair of stones, of which, one is stationery and other is a rotating stone. Stone mills generate considerable heat due to friction. The chakki atta is preferred more than the roller mill atta for the texture and taste of the chapati. Atta (wheat flour) is a wheat flour which is neither very fine nor very thick flour. It works wonderfully well for making chapatis and chakki is the most preferred milling process in India. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to chapatis. Both methods of milling generate heat. Roller mills generate more heat than chakki and thereby some nutrition and vitamins are lost. But it has less damage to the starch and protein in the flour as it cuts the flour into small particles. But Chakki alters the starch (the force is intense) which is great for chapatis.
The most premium & famous MP Sharbati Wheat
The protein in wheat will be higher when there is drought and that’s where the Indian Sharbati Atta rocks!
What is Indian Sharbati Atta? Sharbati atta comes exclusively from the state of Madhya Pradesh. Note that all wheat coming from MP is NOT Sharbati. The Sharbati is a rain-fed phenomenon where there’s no organised, large-scale irrigation. The high potash content in the soil, low humidity and rain irrigation results in wheat that is naturally 1-2 per cent higher in protein content than the normal 10-12 percent elsewhere. Sharbati belongs to the aestivum genre of wheat.
Urbanisation has changed a lot of habits of people but some of them are working well whereas some of them are digging a deep well for them. Consuming wrong wheat flour is one of the major concerns as its the second most consumed food after water in India. The best wheat flour which provides the most nutrition & is good for a healthy living is the one you get from the stone ground mills using MP Sharbati wheat.