If you have tried to make baati and the aata breaks or is too runny, you are using the wrong flour. I have asked several people this week what kind of flour they use and they have all told me they use maida.
100% Fresh and natural Jaipur chakki Bafla Atta.
Vegetarian, No garlic, No onion, No preservative.
You can make Dal Bati Bafla Churma - the famous Rajasthani platter at home.
Thick Wheat Flour (Bafla Atta) is rich in fiber and vitamin B-Complex, which is very good for your nerves and metabolism.
It contains carbohydrates, starch, and sugar that can keep you active the whole day.
A good option for Breakfast, kids lunch box, travel time, Kitty party, and any occasion.
Amount Per Serving
Calories from Fat 121
Total Fat 13grams 33%
Saturated Fat 6.5 grams
Trans Fat 0 grams 8%
Cholesterol 25 milligrams 14%
Sodium 324 milligrams 14%
Potassium 505 milligrams 12%
Total Carbohydrates 36 grams 38%
Dietary Fiber 9.5 grams
Sugars 3.2 grams
Protein 12 grams
Sharbati atta is a regional type of atta, derived from wheat farmed in MP's Sehore and Vidisha areas. Sharbati atta is sweet in taste and softer in texture.
“Sharbati” is the most premium type of wheat available in the country. There is the black and alluvial fertile soil in the Sehore area which is suitable for the production of Sharbati wheat. Sharbati wheat is also called The Golden Grain because its color is golden, it looks heavy on the palm and its taste is sweet, hence its name is Sharbati. As the name suggests, Sharbati variety wheat is slightly sweeter in test probably due to the presence of a little more amount of simple sugars like glucose and sucrose as compared to other wheat varieties.