The Ultimate Soft Sehori Roti
The Secret to Perfect, Soft Desi Rotis: A Deep Dive into MP Sehori Atta
There is nothing quite like the aroma of a fresh roti puffing up on a tawa. If you've been searching for 그 taste of home—the kind of rotis that stay soft for hours and carry a rich, nutty sweetness—the secret often lies in the grain itself.
Today, we’re featuring a staple from Dinesh Flour Mills: Premium MP Sehori Atta. Sourced directly from the fertile fields of Sehore, Madhya Pradesh, this atta is "Chakki Ground" to preserve its natural nutrients and high fiber content, with absolutely no preservatives.
Why Sehori Wheat?
Sehori wheat (often called Sharbati) is widely considered the "Golden Grain" of India. Because the soil in the Sehore region is naturally rich and potash-heavy, the wheat kernels are heavier and have a higher moisture-absorbing capacity.
The Dinesh Flour Mills Advantage:
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High Fiber: Better digestion and longer-lasting energy.
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No Preservatives: Pure, unadulterated flour just like the old days.
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Chakki Ground: The slow grinding process ensures the flour doesn't overheat, keeping the vitamins intact.
Recipe: The Ultimate Soft Sehori Roti
Prep time: 20 mins | Cook time: 10 mins | Makes: 8-10 Rotis
Ingredients
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2 Cups Dinesh Flour Mills MP Sehori Atta
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¾ Cup Lukewarm water (adjust as needed)
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A pinch of Salt (optional)
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1 tsp Ghee or Oil (for kneading)
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Extra Ghee for brushing on top
Instructions
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Mixing: In a large mixing bowl (parat), add the Sehori atta and salt. Make a well in the center.
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Kneading (The Most Important Step): Gradually add lukewarm water. Start bringing the flour together. Once it forms a shaggy ball, add a teaspoon of ghee and knead with your knuckles for at least 5–7 minutes.
Tip: MP Sehori wheat absorbs more water than standard flour. If the dough feels too tight, add a tablespoon of water and keep kneading until it is smooth and pliable.
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The Rest Period: Cover the dough with a damp cloth and let it rest for 20–30 minutes. This allows the gluten to relax, ensuring your rotis don't turn chewy or hard.
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Rolling: Divide the dough into lemon-sized balls. Dust a ball with dry atta and roll it out evenly into a circle.
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Cooking: Place the roti on a hot tawa. When tiny bubbles appear, flip it. Once the second side has brown spots, place it directly over a high flame (using tongs) or press gently with a cloth on the tawa until it puffs up like a balloon.
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Finishing: Remove and immediately smear with a little desi ghee.
Storage Tips for Maximum Softness
Since Dinesh Flour Mills Atta has no preservatives, it retains its natural moisture beautifully. To keep your rotis soft until dinner:
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Wrap them in a 100% cotton cloth.
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Place the wrapped rotis in an airtight insulated casserole.
Where to Buy?
You can experience the "Strong Traditional Wheat Taste" by ordering directly from Dinesh Flour Mills. Look for the "Trusted Since 1970" seal to ensure you're getting the authentic MP Sehori quality.
