What Is Atta Made From?

Question

I’ve been using atta in my daily cooking for years, but I recently started wondering what exactly atta is made from. Is it purely wheat, or does it include other grains depending on the type of atta? I’ve noticed there are so many varieties of atta in stores now—whole wheat, multigrain, and fortified. How do these differ in terms of composition and health benefits?

I know that traditional atta is primarily made from whole wheat, but does the type of wheat used make a difference? For instance, some brands market their atta as being made from "Sharbati" wheat or "MP wheat," claiming they are softer or more nutritious. Is this true, and does the variety of wheat affect its taste, texture, or nutritional value?

Another thing I’ve been curious about is the process of milling atta. I’ve heard that stone-ground atta, also known as "chakki atta," retains more nutrients than machine-milled varieties. Is there any truth to this? If stone-ground atta is better, how can I identify it while shopping? I’ve also read that the traditional milling process preserves more fiber and vitamins—does this mean it’s healthier than refined or enriched flours?

With so many gluten-free diets becoming popular, I’ve also started thinking about the gluten content of atta. Is all atta naturally high in gluten, or does it vary depending on the type of wheat or other grains included? And for those who can’t consume gluten, what are some good alternatives to atta for making Indian dishes like chapatis or parathas?

I’m particularly intrigued by multigrain atta. It’s marketed as a healthier alternative, but is it genuinely better for you, or is it just a marketing gimmick? What grains are typically included in multigrain atta, and do they significantly enhance its nutritional value? For example, does adding ragi, bajra, or oats make a noticeable difference in terms of fiber, protein, or other nutrients? Is multigrain atta a good option for people trying to manage weight or diabetes?

Lastly, I’ve noticed that some brands now offer fortified atta with added nutrients like iron, folic acid, or Vitamin D. Is fortified atta better than regular atta, or are the added nutrients minimal? Does it make a significant difference for someone with specific nutritional deficiencies?

If anyone has detailed knowledge about what atta is made from and how the type of wheat or other grains affects its quality, I’d love to learn more. It would also be helpful to know how to choose the best atta for health and taste, especially for making soft chapatis or fluffy parathas.

Dr. Harsha Joy · Accepted Answer

Atta is traditionally made from whole wheat, but there are now many variations available, including multigrain and fortified types, which can differ in nutritional composition and health benefits. The type of wheat used in atta, such as Sharbati or MP wheat, can indeed affect its texture, taste, and nutritional value, with Sharbati wheat often being softer and more flavorful. Stone-ground atta, or chakki atta, retains more nutrients and fiber compared to machine-milled varieties, as the traditional milling process preserves the wheat’s germ and bran. For those with gluten sensitivities, atta may not be suitable, as it is naturally high in gluten, but gluten-free alternatives like rice flour, besan (chickpea flour), or flours made from millets such as ragi or bajra can be used to make gluten-free chapatis or parathas. Multigrain atta, which often includes grains like ragi, bajra, oats, and others, may offer additional fiber, protein, and nutrients, making it a good option for those managing weight or blood sugar, but it’s important to check the specific grain content to ensure the benefits. Fortified atta with added nutrients like iron and folic acid can be beneficial, particularly for individuals with specific deficiencies, though the added amounts may vary by brand. To choose the best atta, look for options that suit your dietary needs, and for softer chapatis or parathas, whole wheat atta or Sharbati wheat-based atta would typically yield the best results.

Dr Sujal Patil · Answer

To choose the best atta, look for options that suit your dietary needs, and for softer chapatis or parathas, whole wheat atta or Sharbati wheat-based atta would typically yield the best results. The type of wheat used in atta, such as Sharbati or MP wheat, can indeed affect its texture, taste, and nutritional value, with Sharbati wheat often being softer and more flavorful. Stone-ground atta, or chakki atta, retains more nutrients and fiber compared to machine-milled varieties, as the traditional milling process preserves the wheat’s germ and bran. For those with gluten sensitivities, atta may not be suitable, as it is naturally high in gluten, but gluten-free alternatives like rice flour, besan (chickpea flour), or flours made from millets such as ragi or bajra can be used to make gluten-free chapatis or parathas. Multigrain atta, which often includes grains like ragi, bajra, oats, and others, may offer additional fiber, protein, and nutrients, making it a good option for those managing weight or blood sugar, but it’s important to check the specific grain content to ensure the benefits. Fortified atta with added nutrients like iron and folic acid can be beneficial, particularly for individuals with specific deficiencies, though the added amounts may vary by brand.

What Is Atta Made From? - #9824

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