Jalpur

Jalpur is a flour brand whose range is built around Gujarati home cooking, covering the regional flours that a standard atta shelf leaves out. Alongside millet flours it makes the specific mixes Gujarati recipes call for by name, the kind a cook would otherwise grind at home or carry back from India in a suitcase.

The Jalpur flours we carry fall into two collections. Our Gujarati flours shelf holds dhokra flour for dhokla, ondhwa flour for handvo, and maghaj flour, the coarse gram flour for magas. Our millet flour shelf holds bajri, the pearl millet flour, and juwar, made from sorghum.

Bajri flour is kneaded with warm water and patted by hand into thick bajra rotla, eaten with garlic chutney, ringan no olo or kadhi in winter. Juwar flour makes softer jowar rotli and bhakri, and goes into thalipeeth in Maharashtrian homes. Dhokra and ondhwa flours are soaked overnight with yoghurt to ferment before steaming or baking, and maghaj flour is roasted slowly in ghee for magas and mohanthal at Diwali.

Millet flours have more natural oil than wheat and can turn bitter if kept too long, so store them in airtight tins in a cool cupboard and use them within a couple of months, or keep them in the fridge in summer. To compare other flours, browse our millet and gluten free flour range and the gram flour shelf.