What is atta made of?

Question

I’ve always wondered what atta is made of, especially since it’s a staple in so many Indian households, including mine. I use atta daily to make rotis, parathas, and even desserts like halwa, but I’ve never really thought about what exactly goes into it. Is atta just made from wheat, or are there other grains mixed in?

Lately, I’ve started noticing that different brands of atta taste slightly different, and I’m guessing it’s because of the ingredients. Some packages mention multigrain atta, but they don’t always list what those grains are. So, what is atta made of in general? Does it always contain whole wheat, or can it have refined flour too?

Another thing I’m curious about is the nutritional value of atta. If it’s made of whole wheat, does it retain all the fiber, or is some of it lost during processing? Are there different types of atta that are healthier than others, like organic or stone-ground atta?

I’d also like to know if certain types of atta are better for specific health needs. For example, is multigrain atta better for digestion or weight loss compared to regular wheat atta? And what about people with gluten sensitivity—are there gluten-free versions of atta, and how are they made?

Lastly, if anyone has tips on how to store atta so it stays fresh for longer, I’d really appreciate it. Does it matter if I keep it in the fridge or just in an airtight container?

Dr Sujal Patil · Accepted Answer

Atta is primarily made from whole wheat, and it is the base ingredient for making traditional Indian flatbreads like rotis and parathas. There are different types of atta, such as multigrain atta, which blends wheat with other grains like barley, millet, oats, or even refined flour (maida) in some cases, though that’s less common for traditional atta. Generally, whole wheat atta retains more of its natural fiber and nutrients compared to refined flour.

Nutritional Value: Whole wheat atta contains fiber, vitamins, and minerals, but some of the fiber can be lost if the wheat is overly processed. Stone-ground atta retains more nutrients compared to finely milled varieties. Organic atta may also have fewer pesticides and additives, but the nutritional profile is similar to regular whole wheat.

For health benefits, multigrain atta is generally better for digestion and may support weight loss due to its added fiber from other grains. For people with gluten sensitivity, there are gluten-free options like rice flour or gram flour, which are processed without wheat.

To store atta, keep it in an airtight container in a cool, dry place. If you're storing it for a longer time, refrigeration can help prevent any spoilage or pest infestations.

What is atta made of? - #10434

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