Flours and atta include wholemeal atta for flatbreads, besan or chickpea flour, rice flour and other useful milled ingredients for Indian recipes. Atta is kneaded with water and a pinch of salt for chapati or roti; besan gives body to pakoras, chilla and coated batters. Beyond breads and fried snacks, these flours can thicken sauces or make savoury pancakes. Check the chosen recipe before replacing one with another, as gluten and water absorption differ greatly. A small kitchen scale is helpful when learning, because the dough texture depends on accurate proportions.

For a flexible chapati, add water gradually, knead until smooth and rest the dough for at least fifteen minutes before rolling. Besan blends best when water is added little by little to avoid lumps. Start with simple onion pakoras and learn how each flour behaves.

Store flours in airtight containers, especially in warm months, and use opened packs first. Indian Flavours dispatches atta and besan from Barcelona to customers in Spain and Portugal.