From Refined to Redefined: The Rise of India’s Healthier Flour Brigade

Maida may be a family favorite in Indian cooking, but its processed state and minimal nutrient content have created the need for a move towards substituting it with healthier alternatives. With rolling rotis, baking celebratory treats, these five flours offer the same taste and texture without the bad nutrition.

 

Whole Wheat Flour

A classic upgrade, whole wheat atta is a rich source of fiber and B vitamins. It is easy on the digestion, keeps you full for longer, and works wonderfully well in rotis, parathas, and even biscuits. Its mild flavor is an excellent canvas for daily cooking.

 

Besan (Gram Flour)

Chana dal makes besan, a protein-packed powerhouse. It's a great ingredient for batters, cheelas, and gluten-free baking. It has a robust earthy flavor to add depth to savoury preparations and a wholesome texture to pancakes and fritters.

 

Ragi (Finger Millet)

Flour Ragi is rich in amino acids, calcium, and iron and is suitable for rotis, laddoos, and breakfast porridge. Ragi is very easily digestible and bones-friendly. It is also compatible with chocolate and jaggery in cakes.

 

Jowar (Sorghum) Flour

It is an ancient millet, light, gluten-free, and cooling. Jowar flour can be used for thalipeeth, bhakris, and pancakes. It is digestible and prevents weight gain and therefore is a smart food choice for summer.

 

Almond Flour

An upscale dessert ingredient, almond flour is low in carbs but high in healthy fats. It adds a dense, nutty flavor to halwas, kheer, and baked desserts. Ideal for keto and gluten-free recipes.

 

Sources: Times of India, MSN News, NDTV Food, Indian Express, Zee Zest.