Multigrain Millet Chapati Flour is a blend prepared from a combination of millets and cereals commonly used in traditional diets. These grains are cultivated by farmers associated with Kalsubai Millets using natural farming practices without chemical fertilisers or synthetic pesticides. Multigrain flour blends are often prepared to combine different grains used in everyday cooking.

In Maharashtrian kitchens, multigrain flour is commonly used to prepare chapati, paratha, and other flatbreads eaten with vegetables, dals, or curries. The flour can be kneaded into dough and cooked on a tawa to make flatbreads as part of daily meals. Such blends are also used in households that prefer to include multiple grains in everyday cooking.

According to the Indian Food Composition Tables (ICMR-NIN), cereals and millets contain carbohydrates, dietary fibre, and plant protein. These nutrients include naturally occurring carbohydrates, fibre, and protein present in grains. [VERIFY: ICMR-NIN data needed for specific grains used in this flour blend]

Choosing flour made from naturally grown grains means the ingredients are sourced directly from farmers rather than large commercial supply chains. At Kalsubai Millets, the grains are cultivated without chemical fertilisers or synthetic pesticides and processed into flour with minimal handling. Buying through a farmer producer company supports farmer incomes and helps maintain transparency about sourcing.

This flour is prepared by blending millets and grains and grinding them into a fine flour suitable for chapati and paratha dough. It is processed in small batches and can be used as a ready flour blend for everyday cooking in home kitchens.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad