PILLSBURY GOLD ATTA

Pillsbury Gold Atta

DESCRIPTION

 Wheat flour plays an important role in a traditional Indian diet. From chapatis to rotis to puris, every family uses wheat flour or Atta in some way or another in the form of breakfast, lunch, dinner and snacks. Pillsbury Golden Atta contains a high level of proteins and minerals which provide a good amount of essential growth nutrition to the body and keeps it healthy and strong. Besides this, dishes prepared with wheat flour have a unique taste and are a good combination with certain vegetables. Pillsbury is one of the leading producers of attas in India and they have a wide range of wheat flour types including Pillsbury Golden Atta, and Pillsbury Chukki Fresh Atta. Pillsbury Golden Atta is prepared using M. P. Sharbati wheat which is famous for its high protein content and natural softness. Pillsbury Golden Atta has a gentle golden texture which gives the flour its name. Users of Pillsbury Golden Atta have testified that the rotis and other recipes made with it are nutritious, tasty and easy to digest. Sharbati wheat is unique both for its colour and for the aroma and texture of the dishes in which it is used. It is indeed a Golden asset to your kitchen.

NUTRITION FACTS

ALLERGY INFORMATION

Contains wheat

NUTRITION

Per 100g: Energy: 1452kJ/368Kcal, Protein: 11.2g, Carbohydrates: 75.1g, Of which Sugars: 6.0g, Fat: 8.2g, Of which Saturated Fat: 0g, Fibre: 9.0g, Salt: 0g

STORAGE CONDITIONS

Once opened keep in air tight container.

PREPARATION AND USAGE

PREPARATION (for 4 rotis) 
1. Mix 100gm flour with 75ml water to form a soft dough. 
2. Knead dough until smooth. 
3. Form the dough into 4-lemon sized balls and rolled out to required thickness for each roti. Keep sprinkling dry flour while rolling to avoid sticking. 
4. Place the rolled dough into a preheated pan and bake both sides until golden brown spots appear. 
5. Spread some oil or butter over the roti as desired and served with curry. 
Note: Rotis will puff if kept directly on the flame for 3-4 seconds or on the pan by gently pressing with a damp cloth.