The Complete Guide to Different Types of Atta in India  Every Flour Explained

India has one of the most diverse flour cultures in the world. Walk into a well-stocked Indian kitchen and you might find wheat atta, ragi flour, bajra flour, besan, rajgira flour, and a half-dozen others  each with its own flavour, nutrition profile, and traditional use.

If you are confused by all the options, or want to understand which atta is best for your specific health goals, this guide covers every major type of atta available in India — what it is made from, its nutritional strengths, and the best way to use it in your kitchen.

Wheat-Based Attas

1. Regular Whole Wheat Atta

The most common atta in Indian kitchens. Made from hard wheat varieties, it has a mild flavour and works for all everyday cooking. Nutritional profile: 11–13g protein, 2–4g fibre, GI 65–70 per 100g. The quality varies enormously between brands  freshly stone-ground whole wheat atta retains significantly more nutrition than commercial packaged flour.

2. MP Sharbati Wheat Atta

A premium grade of wheat atta made from Sharbati wheat grown in Madhya Pradesh. Naturally higher in protein (16.53g per 100g) and known for its mild sweetness. Makes exceptionally soft, flavourful rotis. Chakki Peesing sources directly from Ashoknagar, MP and stone-grinds it fresh on order.

3. Khapli Wheat Atta (Emmer Wheat)

An ancient wheat variety with a lower glycemic index (40–45), higher fibre (9–11g), and gentler gluten structure. Recommended for diabetics and people with digestive sensitivity to modern wheat. Nuttier taste than regular wheat. Not gluten-free.

4. Black Wheat Atta

Made from black wheat a variety rich in anthocyanins (the same antioxidants found in blueberries). Has a distinctive dark colour, slightly earthy taste, and higher antioxidant content than regular wheat. A premium specialty grain.

Millet Flours

5. Bajra Flour (Pearl Millet)

A staple of Rajasthan and Gujarat. High in iron, magnesium, and fibre. GI around 54 low to medium. Makes dense, warm rotis best suited for winter. Rich in slowly digestible carbohydrates that keep you full for hours.

6. Jowar Flour (Sorghum)

Naturally gluten-free, high in fibre, antioxidants, and polyphenols. GI around 62. Traditional staple of Maharashtra and Karnataka. Jowar rotis require practice they do not contain gluten so the dough needs to be worked differently.

7. Ragi Flour (Finger Millet)

The highest natural calcium content of any cereal grain making it essential for bone health, especially for women and growing children. High in fibre (11g/100g) and amino acids. GI around 68 but the fibre significantly moderates actual blood sugar impact. Used for rotis, dosas, and porridge.

8. Foxtail Millet Flour (Kangni)

High in dietary fibre, antioxidants, and protein. Lower GI than rice. Used in traditional cooking across India's millet belt. Excellent for weight management and gut health.

9. Bajra Flour vs Jowar Flour vs Ragi Flour

Millet Flour	GI	Protein/100g	Fibre/100g	Best For
Bajra (Pearl Millet)	54	11g	8g	Winter, iron, satiety
Jowar (Sorghum)	62	10g	6g	Gluten-free, antioxidants
Ragi (Finger Millet)	68	7g	11g	Calcium, fibre, bone health

Legume Flours

10. Besan (Chickpea Flour)

Made from dried chickpeas (chana dal). Very high in protein (22–25g/100g) and fibre. Low GI of 44. Used for cheelas, kadhi, pakoras, missi roti, and as a protein-boosting addition to wheat atta blends. One of the most nutritionally dense common Indian flours

11. Rajgira Flour (Amaranth)

Technically a pseudocereal naturally gluten-free, high in protein (14g/100g) and rich in calcium and iron. A Navratri fasting staple. Nutty flavour and dense texture.

12. Kuttu Flour (Buckwheat)

Another gluten-free pseudocereal, rich in rutin (an antioxidant that supports heart health), magnesium, and fibre. Low GI. A fasting season staple that is gaining popularity as an everyday flour.

Multigrain and Specialty Flours

13. Multigrain Atta

A blend of multiple grains typically 5–8 varieties including wheat, millets, and legume flours. Quality varies hugely by brand. A well-formulated multigrain atta (with 30–40%+ millet and legume inclusion) has significantly better nutrition than single-grain wheat atta. Chakki Peesing's multigrain range includes Khapli Multigrain, High Protein Multigrain, Kids Multigrain, and Gluten-Free Multigrain.

14. Sugar Care Atta (Low GI Blend)

A specialty blend developed by Chakki Peesing specifically for people managing blood sugar. Khapli wheat base combined with millet flours and fibre-rich grains. GI of 35–42 one of the lowest of any Indian flour blend. No preservatives.

15. Gluten-Free Multigrain Atta

A blend of gluten-free grains (ragi, jowar, rajgira, kuttu) for people with Celiac disease or gluten intolerance. Chakki Peesing's Gluten-Free Multigrain Atta is stone-ground in a dedicated environment.

Choosing the Right Atta for Your Health Goal

Health Goal	Best Atta Choice	Why
Managing diabetes	Sugar Care Atta / Khapli Atta	Lowest GI (35–45)
Weight loss	Multigrain / Ragi / Khapli	High fibre, lower GI, higher satiety
High protein	High Protein Multigrain / Sharbati	18–22g protein per 100g
Kids nutrition	Kids Multigrain Atta	Calcium, iron, multi-grain balance
Bone health	Ragi-rich blends	Highest calcium of any grain
Gluten-free	Jowar / Ragi / Kuttu / Rajgira blend	Naturally no gluten
Heart health	Bajra / Oats / Flax blend	Soluble fibre, magnesium
Everyday family	MP Sharbati Chakki Atta	Best taste + highest protein single grain

 

"Explore all atta types and collections at Chakki Peesing"  →  /collections/flours

"Make your own custom atta blend"  →  /collections/make-your-own-mix

CONCLUSION: India's flour diversity is one of its greatest nutritional assets and most of it goes unused because families stick to a single wheat atta their whole lives. Whether you are managing diabetes, building muscle, feeding growing children, or simply wanting better tasting rotis, there is an atta in this guide made for you. Chakki Peesing stocks over 30 freshly stone-ground flours all milled on the day of your order.

"Browse all 30+ fresh flours at Chakki Peesing"  →  /collections/flours