what is sharbati atta - #44663
I am trying to figure out what is sharbati atta ’cause my grandma keeps raving about it, saying it's healthier than the regular flour we usually buy. I mean, she’s been making these amazing chapatis lately that taste way better, and I’m like, what is she doing differently?? She said it’s all about the sharbati atta, but I'm kinda clueless about it. I remember the other day, I had this big tummy ache after eating some roti made from regular atta, and she was like, "That’s because it’s not sharbati!" Now I’m wondering if there's really a difference? Like, does it help with digestion or something? I've read somewhere that sharbati atta could be good for people with gluten sensitivity too, but I'm not sure if that’s true. Also, where do you even find sharbati atta? Is it like a special fancy brand only some stores carry? I’m so lost right now. Should I just convince her to switch to sharbati totally? Any advice would help!
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