Before steel rollers and factory flour, there was the chakki -the traditional stone mill that gave
wheat its soul. Handi keeps that soul alive in our Chakki Atta and Besan.
Our stone‑ground atta makes rotis that puff just right, soft yet sturdy. Ask any aunty and she’ll
tell you: a good atta is the secret to round rotis and fewer kitchen complaints.
But let’s talk about besan. Chickpea flour -also known as gram flour -isn’t just a pantry item; it’s
a protein powerhouse. Made from split Bengal gram (chana dal), Handi’s besan is finely milled
to retain its natural oils, nutty aroma, and nutritional value. A 100 g serving of besan contains
roughly 22 g of protein, 10 g of dietary fiber, and significant amounts of iron, magnesium, and
folate. That’s more protein than most commercial wheat flours and more fiber than quinoa.
Used across the subcontinent in hundreds of dishes -think crispy pakoras, dhokla, boondi,
cheela (savory pancakes), and kadhi -besan adapts effortlessly from street food to home
cooking to temple offerings. It’s also a go-to flour for gluten-free baking and vegan egg
substitutes.
What makes Handi Besan stand out is the consistency: no clumps, no grit, and no bitter
aftertaste. We triple-sieve every batch to ensure fluffiness and blend-ability, so whether you’re
mixing a batter or kneading dough, it folds in smoothly.
And don’t overlook its beauty benefits: for generations, besan has been used in face masks for
glowing skin. Just mix with turmeric and milk for an age-old skincare remedy that’s stood the
test of time.
For weddings, fasts, or just Sunday brunch, these are the flours that do more than fill. They
nourish, energize, and bring generations together.
Available in both home and bulk sizes.Order now to bring tradition to your shelves.
