8 types of flour in India l best flour for every season

Title: 8 Types of Flour in India & the Best Flour for Every Season

Flour

India is a land of diverse cuisines—and at the heart of most Indian meals lies the humble *atta* or flour. While wheat flour is a staple, India boasts a rich variety of flours made from grains, pulses, and millets. Each flour brings its own texture, flavor, and nutritional benefits, and interestingly, certain flours are more beneficial in specific seasons.

In this blog, we explore 8 common types of flour in India and recommend the best flour to use in each season—based on traditional wisdom and nutritional science.

 1. Wheat Flour (Gehu ka Atta)

Best Season:Winter & Monsoon

Wheat flour is a staple in most Indian households, especially in North India. It's rich in fiber, B vitamins, and iron, making it a wholesome choice for daily rotis and parathas.

Why it suits winter & monsoon:

Wheat is considered warm in nature (*taasir*), helping the body stay energized and full during colder or damp weather.

Uses:*Chapati, paratha, puri, halwa, and breads.

 2. Bajra Flour (Pearl Millet)

Best Season:Winter

Bajra is a powerhouse of nutrition, rich in iron, magnesium, and fiber. It helps in boosting energy, improving digestion, and keeping the body warm.

Why it suits winter:

It has a heating effect, helping maintain body temperature during chilly days.

Uses:Bajre ki roti, khichdi, laddoo.

3. Jowar Flour (Sorghum)

Best Season:Summer

Jowar is gluten-free and cooling in nature. High in protein and antioxidants, it supports heart health and digestion.

Why it suits summer: 

It’s light, cooling, and easy to digest—perfect for hot weather when appetite and digestion slow down.

Uses: Bhakri, thepla, dosa, porridge.

 4. Ragi Flour (Finger Millet)

Best Season:All Seasons, Especially Summer

Ragi is rich in calcium and iron, and it's a favorite among health enthusiasts and diabetics.

Why it suits summer:

It cools the body and aids in weight management. Also ideal for children and elders due to its calcium content.

Uses: Ragi roti, dosa, malt, laddoo, porridge.

 5. Makki ka Atta (Maize/Corn Flour) 

Best Season:Winter

Bright yellow and slightly coarse, maize flour is rich in fiber, antioxidants, and carbohydrates.

Why it suits winter:

It’s heavy, warming, and energy-dense—ideal for harsh winter climates.

Uses:-Makki di roti with sarson da saag, missi roti.

 6. Besan (Gram Flour)

Best Season:Monsoon & Winter

Made from chana dal, besan is protein-rich and versatile. It’s used for both savory and sweet dishes.

Why it suits monsoon & winter:

It has a slightly warming nature and helps in improving immunity, especially during flu seasons.

Uses:Pakoras, cheela, dhokla, ladoos, face packs.

 7. Amaranth Flour (Rajgira)  

Best Season:Spring & Festive Fasting Season (Navratri)

Gluten-free and rich in protein, calcium, and iron, amaranth is considered a supergrain.

Why it suits spring & fasting:  

Light on the stomach and energizing. It’s sattvic, making it suitable for vrat (fasting) diets.

Uses: Rajgira puri, laddoo, roti, chikki.

 8. Barley Flour (Jau ka Atta)

Best Season:Summer & Spring

Barley is high in fiber and helps regulate blood sugar. It is naturally cooling and aids digestion.

Why it suits summer & spring:

Its cooling properties help combat heat and support detoxification.

Uses: Barley roti, porridge, sattu drink.

 Seasonal Flour Chart at a Glance:

| Season | Best Flours |
|------------|------------------|
| Summer | Jowar, Ragi, Barley |
| Monsoon| Wheat, Besan |
| Winter | Bajra, Makki, Wheat,Besan |
| Spring | Barley, Rajgira |
| Fasting Days | Rajgira, Buckwheat, Singhara |

 Final Thoughts:

Rotating your flour with the seasons not only brings variety to your meals but also keeps your body balanced according to nature’s rhythm. Traditional Indian diets have always emphasized eating local and seasonal—and flours are no exception.