Mandua Atta
Mandua Atta
From Hawalbagh, Almora
4,200 ft
Stone-ground finger millet (ragi) flour from the terraced fields of Almora. A Kumaoni staple for centuries — high in calcium, naturally gluten-free. Used for rotis, porridge, and the iconic mandua ki roti served with ghee and chutney.
₹199per 1 kgIn stock
🚚 Free shipping above ₹999
📦 Ships in 2–3 business days
↩️ Easy returns within 7 days
Origin
- Village
- Hawalbagh, Almora
- Altitude
- 4,200 ft
- Harvest
- September 2025
- Cluster
- Hawalbagh Millet Growers
- Water Source
- Rain-fed terraced fields
- Batch
- UK-2025-09-MDA
Origin Region
Nutrition (per 100g, raw)
Energy328 kcal
Protein7.3 g
Carbs72 g
Fiber3.6 g
Fat1.3 g
Iron3.9 mg
Source: IFCT 2017 / NIN Hyderabad
How to Cook
Cook time: 15–20 minutes
- Mix mandua flour with warm water and a pinch of salt.
- Knead into a soft, pliable dough (no gluten, so it won't stretch like wheat).
- Pat into thick rotis by hand (rolling pin won't work well).
- Cook on a hot tawa, pressing gently. Flip when dark spots appear.
- Serve hot with ghee and bhang ki chutney.
Tips
💡 Mandua roti is best eaten fresh — it dries out quickly.
💡 Mix 30% wheat flour if you find pure mandua hard to handle.
💡 Also excellent as porridge: cook with milk and jaggery.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
✓Moisture Content: 11% (safe <14%)
✓Pesticide Residue: Not Detected
✓Heavy Metals: Within safe limits
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)