Flours and Tapioca - Jenam

Every Indian dish has its flour – and Shalamar Foods stocks them all. In stock: atta for chapati and roti from Ashirvaad, Heera, East End and Tilda, plain maida for paratha and naan, besan (gram/chickpea) for pakora, bhaji and kadhi, rice flour for dosa and idli, plus speciality flours like ragi (finger millet), jowar (sorghum) and bajra (pearl millet) for traditional regional dishes. Modern health-focused flours – millet, red lentil (masoor), multigrain – complete the range. Pack sizes from 1 kg household to 10 kg bakery and restaurant packs. All flours imported directly from India and Pakistan – guaranteed freshness, authentic texture and correct milling grade.

Types of Indian flours

Atta (whole wheat chapati flour) – Whole wheat flour for chapati, roti and paratha. Very finely milled with a specific gluten structure for elastic dough. Brands: Ashirvaad, Tilda, Heera.

Maida (plain flour) – Finely milled refined wheat flour. Equivalent to "plain/all-purpose flour". Used for naan, samosa, luchi, puri.

Besan (gram flour) – Flour from split chickpeas. Slightly bitter, protein-rich. Base of pakora, kadhi, bhajiya. Naturally gluten-free.

Rice flour – For dosa, idli and South Indian batters. Also gluten-free.

Ragi (finger millet) – Whole-grain millet flour. High calcium, iron and fibre. For healthy breakfasts, porridges and rotis.

Jowar & Bajra – Sorghum and pearl millet flour. Traditional in rural Indian cooking, gluten-free.

How to store flour

Whole-grain flours (atta, ragi, jowar) contain germ oil and can go rancid faster. Store cool, airtight, consume within 4 months of opening. Maida and besan keep 6+ months in a dry place.

Frequently Asked Questions

What is the difference between atta and regular wheat flour?

Atta is whole wheat flour milled extra fine (finer than typical wholemeal) with a specific protein structure for chapati elasticity. Regular whole wheat flour is coarser and produces stiffer dough.

Is besan gluten-free?

Yes, besan is made from chickpeas and contains no gluten. Suitable for gluten-free diets and coeliac patients. Note: without "gluten-free" certification, cross-contamination during milling is possible.

What can I substitute for maida?

The closest equivalent is plain (all-purpose) wheat flour. Results are similar, though some recipes (naan) may have slightly different texture.

What is ragi flour and how is it used?

Ragi (finger millet) has the highest calcium content among cereals. Used for ragi roti, porridges and healthy pancakes. Slightly nutty taste, dark brown colour.