New release! Ambika brand Ata
North Indian main bread "Chapati" flour "Ata (whole wheat flour)"
Indian Ata has a finer texture than Japanese "whole grain powder" and is finished in a cohesive manner. In addition to traditional chapati and paratha , please use it as Indian sweets such as Laddu and Halva, general pancakes and cookies, confectionery ingredients, and bread making ingredients.
★ New release! [Ambika] Check Fresh Ata 1kg
★ Standard Ata ground with a stone mill → “Ata Indian”
★ Another Ata with a richer texture and fragrance → “Multigrain Ata”
★ Popular! Soft finish even when cold → "Gold Ata"
"Chapati (roti)" made from "Ata" that also contains wheat bran (seed coat, germ, etc.) is highly nutritious and contains a lot of dietary fiber, vitamins, and minerals, so it is often vegetarian (vegetarian). An important source of nutrition in India. In Japan, it is like "brown rice". North Indian curry uses plenty of cream and nuts, and many of them are rich, rich and voluminous, so the crispy texture and fragrant "chapati" go well together.
In India, lightly baked bread "chapati" made with "ata" instead of "nan" is eaten daily as a staple food in ordinary households in North India. Compared to "Nan", which must be fermented and baked in a dedicated kiln, "Chapati" can be kneaded and baked in about 10 to 20 minutes to the table. Therefore, when you eat curry, please try to make "chapati" .
[ Tips ] With the same recipe as "Chapati" , if you spread it thickly and fry it in oil, it will become an Indian fried bread "Puri" . Wrap curry and side dishes with little water and use it as a wrap roll-style lunch box. As soon as the chapati is baked, apply plenty of ghee and wrap it in a clean cloth in a special warmer or a large tapper until you eat it to keep it warm and soft.
★ Frozen and easy at any time ♪ Frozen Roti (Chapati)
Introducing recipes using this product