Walk into any Indian kitchen and you’ll probably find more than one kind of flour sitting on the shelf. While wheat remains the everyday favourite, millets, gram flour and rice flour have been part of regional cuisines for centuries. Today, as more people pay attention to nutrition, these traditional flours are making a comeback and for good reason. No single flour is perfect for everyone. The healthiest choice depends on your diet, activity level and any medical conditions you may have. But in general, flours that are less processed and naturally higher in fibre, protein and essential minerals tend to offer more nutritional value than highly refined ones. Here’s how some of India’s most commonly used flours compare.
