Kodra Atta

Kodra atta, also known as kodo millet flour, has been a part of village kitchens for generations. Our Kodra Atta comes from the same place it is grown. The grain is sourced from the village, cleaned the traditional way and ground fresh on a stone chakki, just like it used to be done at home.

Stone grinding is slow and simple, so the flour keeps its natural taste and the rough, homely texture that mill-ground atta often misses. There is no mixing and no shortcuts. It is just kodra, from the village to your kitchen.

You can use it to make roti, paratha, chilla or even porridge. Kodra dough can be a little crumbly, so knead it well with warm water. Many people also mix it with wheat atta to get softer rotis. Packed at Special Sarv, Hisar, Haryana.

• 100% Kodo Millet (Kodra)
• No additives
• No preservatives

• ✅ Store in a cool and dry place
• ✅ Keep in an airtight container after opening
• ✅ Always use a dry and clean spoon
• ✅ Keep away from moisture and direct sunlight
• ✅ Keep the pack tightly closed after every use
• ✅ Best used within 3 months of packaging