Real MP Sharbati Atta
STONE GROUND
Treat your family to the absolute king of daily nutrition with our 100% Pure Stone-Ground Sharbati Atta.
Sourced exclusively from the golden, rain-fed fields of Sehore, Madhya Pradesh, Sharbati wheat is globally celebrated as the most premium wheat variety in India. Because these crops are nurtured by optimal sun exposure and pure rainwater rather than intensive artificial irrigation, the grains grow exceptionally plump, developing a high natural moisture-holding capacity and a signature hint of native sweetness.
Unlike modern, high-speed industrial mills that use heavy steel rollers to strip away nutrients and generate friction heat that burns the flour, our Sharbati wheat is slowly stone-ground (Chakki milled) at low temperatures. This preserves the bran and germ, locking in vital dietary fibers, proteins, and the grain's natural aroma. The result is a premium, unbleached flour that yields incredibly soft, gold-tinged chapatis that retain their fresh, pliable texture for hours.
₹ 330.00₹ 360.00
8% OFF
MRP (Inclusive of all taxes)
Pack Size
4.5 kg
To Pay
₹ 330.00
(Inclusive all Taxes)
Free ShippingDelhi NCR
ZeroPreservatives
CODAvailable
Stone Ground
Small Batch
No Additives
Frequently Asked Questions
Stone grinding mills the whole wheat grain slowly at low temperatures using traditional chakkis, instead of the high-speed roller mills used industrially. High-speed grinding generates heat that degrades vitamins, healthy fats, and natural enzymes — stone grinding avoids that, so more of the grain's fibre, minerals, and flavour end up in your atta.
Our Sharbati wheat comes directly from farms in Sehore and Vidisha in Madhya Pradesh — the region known for growing the finest Sharbati wheat in the country, prized for its golden colour and soft, slightly sweet grain.
Yes, in two ways. First, it's grown from Sharbati wheat, a naturally soft, high-protein variety distinct from the common wheat used in most mass-market atta. Second, it's stone-ground fresh in small batches, which keeps the bran and germ intact instead of stripping them out — you'll notice it in the taste, colour, and how the dough feels.
Keep it in an airtight container in a cool, dry place, away from direct sunlight and moisture.
Up to 3 months when stored properly. Since there are no preservatives, we'd recommend not buying more than a 2–3 month supply at a time.
Yes, it's made for everyday cooking — rotis, parathas, and more — same as what your grandmother would have used. No additives, no shortcuts.
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Real MP Sharbati Atta
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