East End Multigrain Flour 1.5 kg is the finest stoneground – chakki atta with the goodness of 9 natural grains.
Ingredient: Wheat, Pearl Barley, Ragi (2%), (finger millet), Chana Dall (2%), Oat (2%), Soya (1.5%), Jowar (Sorghum), Bajra (Pearl Millet), Maize (1%).
For allergens including cereals containing gluten see ingredients in bold.
Allergen Information: Packed in a plant that handles Peanuts, Tree Nuts, Sesame Seeds, Wheat, Soya, Milk powder, and Mustard.
Storage Instructions: Once opened store contents in an airtight container under cool, dry conditions away from direct sunlight.
Milled in the UK
|Typical Values||Per 100g|
|Energy||1585 kJ / 375 kcal|
|of which saturates||0.4 g|
|of which sugars||0.7 g|
To make delicious and authentic chapattis
Measure 300 g of East End Chapatti Atta Flour into a bowl. Gradually add just enough cold water to make a stiff dough. Knead the dough for 3–4 minutes and place it into the bowl. Leave in the fridge for ½ hour. Divide dough into 4 or 5 evenly sized balls, take each ball and roll it out to the desired thickness (usually 2–4 mm).
Meanwhile, heat frying pan over medium heat. Place flattened dough in the frying pan and gently heat each chapatti, turning several times, until golden brown. Make sure that the chapatti is cooked from within. Rub with a few drops of oil or East End Pure Butter Ghee.
East End Chapatties are delicious with East End Saag and many other East End dishes.