Millet Flour (Bajra Atta) - 1.8 Lbs (800g) | Himalayan Chef


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MILLET FLOUR (BAJRA) | HIMALAYAN CHEF


Perfectly processed and obtained with care from 100% Naturally Pure Whole Millet Grains. Himalayan Chef provides 100% Natural and Organic Millet Flour with a nutrient-dense nutritional profile. Because of its low glycemic index, this flour is an excellent alternative for diabetics. Furthermore, our Millet Flour offers a gorgeous creamy color and unique flavor to all baked items. 

A nutrient's Daily Value% in a portion of food represents how much it contributes to a daily diet. The DV% indicates whether a portion of food contains more or fewer nutrients. The minimal calorie needed per day is 2,000.

EXPERT RECOMMENDATIONS


The millet grain contains around 65% carbohydrate, a large percentage of which is in the form of non-starchy polysaccharides and dietary fiber, which aid in constipation prevention, blood cholesterol reduction, and the release of glucose into the bloodstream after digestion. It is also the best option for gluten free flour. 

KITCHEN TIPS!


Millets are not only nutritionally similar to main cereals, but they are also high in carbs, minerals, and phytochemicals with nutraceutical qualities. It can be used as an essential element in the preparation of Traditional Flat Bread/Chappati, porridge and to impart soft and tender texture to pastry goods. It is also ideal for producing Pancakes, Bread, and a variety of Baked Goods, such as Muffins, Cookies, Brownies, and Cakes. 

WHAT MAKES US DIFFERENT?


All Himalayan Chef's goods have all earned high-level International Certifications in their respective categories, as certification is the key qualifying requirement for each product.

FLOUR THAT MAKES COOKING EASIER!


  • In a large mixing basin, combine the ½ cup Himalayan Chef Millet flour, Himalayan Chef Baking Powder, sugar, and salt. Make a well in the center of the mixture and add the milk, melted butter, and egg; whisk until smooth.
  • Over medium-high heat, heat a lightly greased griddle or pan. Pour or scoop the batter onto the griddle, about 1/4 cup for each pancake; cook for 2 to 3 minutes, or until bubbles form and the edges are dry. Cook until the other side is browned. Rep with the remaining batter. 


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