Our story
Our Story
We grind flour the slow way, because the fast way takes something out of it.
Shri Chand Atta Chakki began as a small family mill with a simple belief: flour tastes best when it is milled fresh and made honestly. For years we have stone-ground whole grains the traditional way — slowly, at low heat, so nothing of the grain is lost.
Today we still follow that same chakki process, bringing farm-fresh, chemical-free flour straight to your home.
We are not a large operation and we do not pretend to be. That has consequences you should know about before you order — our flour has a shorter shelf life than what you buy in a supermarket, and we only deliver where we can reach quickly. Both of those are choices, and both are explained below.
Visit the mill
Find us in Budh Vihar
Address & hours
Budh Vihar Ph-1, New Delhi-110086
Every day, 9:00 am – 9:30 pm
Rated 5.0 by our neighbours
We're a verified Flour Mill on Google, rated 5.0 from 10 reviews. What people mention most often: the atta is freshly ground, the rotis come out softer than with packaged flour, and the multigrain blend holds up well against bigger brands.
Four steps
How the flour is made
Nothing here is unusual. It is simply the older method, kept because it works.
01 Sourcing
Whole grain arrives in sacks from mandi suppliers we have bought from for years. We inspect each lot before it is accepted — moisture, smell, and how much foreign matter is sitting in the bottom of the bag.
02 Cleaning
The grain is de-stoned and sieved before it goes anywhere near the chakki. This is the least visible step and the one that decides whether your roti has grit in it.
03 Stone-grinding
Two stones, turning slowly. Speed generates heat, and heat damages the oils in the wheat germ, so we feed the chakki at a rate that keeps the flour cool enough to hold in your hand as it comes out.
04 Packing
Sealed the same day it is milled, labelled with the date, and sent out. Nothing is added at this stage. Nothing is added at any stage.
The actual difference
What a roller mill takes out
A wheat grain has three parts. The bran is the outer skin and carries most of the fibre. The germ is the embryo — small, oily, and where the vitamin E and B vitamins sit. The endosperm is the starchy bulk that makes up most of the grain.
A steel roller mill splits those three apart. That is what it is designed to do, and it does it efficiently. The endosperm becomes flour. The bran and germ are separated out, and how much of them goes back in is a decision the miller makes afterwards.
Most large-scale atta leaves the germ out. There is a straightforward commercial reason: germ oil oxidises, and flour containing it starts to taste bitter within weeks. Remove it and you have a product that survives a supply chain, a warehouse and a shelf.
A stone chakki cannot separate anything. The grain is crushed whole between two surfaces, and everything that went in comes out. That is the entire difference, and it produces three consequences worth knowing:
More fibre, more of the vitamins
Because the bran and germ are still present rather than added back in measured amounts.
A stronger smell and a nuttier taste
The oils are what you are smelling. Fresh chakki atta has a distinct aroma that fades with age — if a bag has none, it is either old or the germ was removed.
A shorter shelf life
Four to six weeks, kept airtight and cool, rather than six months. This is not a defect. It is the same reason fresh bread goes stale and packaged bread does not.
We are stating the downside plainly because it affects how much you should buy at once. If you are a household of two, the 5 kg pack will serve you better than the 10.
Being straight with you
Things we don't claim
We are not farmers. We buy grain, we do not grow it. Any mill telling you otherwise without naming the farm is asking you to assume something.
We are not organic-certified. Organic certification is a specific, audited status with paperwork behind it. We have not been through that process, so we do not use the word.
We do not make health claims. Whole grain flour is a reasonable thing to eat, and there is good evidence behind eating whole grains generally. But no flour treats a condition, and anyone selling you atta as medicine is selling you something else.
We are not the cheapest. Milling in small batches and packing the same day costs more per kilo than running a large plant. If price is the deciding factor, a supermarket brand will beat us and we would rather say so.
Certification
What is on the label
Registration
We operate under an FSSAI registration, which is a legal requirement for any food business in India. The number appears on every pack and in the footer of this site.
You can verify any FSSAI licence number yourself at foscos.fssai.gov.in. We would encourage you to, for us and for anyone else selling you food.
Packing and weights
Every pack carries the mill date, the net weight, and the one-line ingredient list. Weights are declared as required under the Legal Metrology (Packaged Commodities) Rules, 2011.
Flour settles in transit, so a 5 kg pack will look less full than it did when sealed. The weight is unchanged — it is the air between the particles that has gone.
Questions
Asked often enough to write down
What does "chakki" actually mean?
Chakki is the Hindi word for a grinding mill — traditionally two stones, one turning against the other. In practice it now describes any flour milled between stone surfaces rather than steel rollers. The word matters because the method changes what ends up in the bag.
Is stone-ground flour really different, or is it marketing?
It is genuinely different, and the difference is measurable. Steel roller mills separate the wheat into bran, germ and endosperm, and most commercial atta leaves the germ out because the oil in it turns rancid within weeks. A stone chakki crushes the whole grain together, so the germ and its oils stay in. That is why our atta smells stronger, tastes fuller — and why it keeps for weeks rather than months.
Why does your atta not last as long as the packet from the supermarket?
Because we have not removed the part that spoils. Wheat germ carries vitamin E, B vitamins and natural oils, and those oils oxidise. Remove the germ and you get flour that sits on a shelf for six months. Keep it in and you get roughly four to six weeks. We would rather sell you flour you finish quickly than flour engineered to wait.
Do you add anything to the flour?
No. No bleaching agent, no maida blended in to soften the dough, no preservative, no added gluten, no anti-caking agent. Wheat goes into the chakki and atta comes out. The ingredient list on every pack is one line long, and that is not a slogan — it is the whole list.
Where does the wheat come from?
We buy whole grain from established mandi suppliers and clean it ourselves before milling — de-stoning, sieving, and removing damaged grain. We are a mill, not a farm, and we would rather say that plainly than imply we grow it.
Can I visit the mill?
Yes, during opening hours — every day, 9 am to 9:30 pm. We are at Pocket R, Budh Vihar Phase I, Budh Vihar, New Delhi. Most people who ask are surprised by how ordinary it looks: a stone chakki, sacks of cleaned wheat, and someone keeping an eye on the feed rate. Call ahead on +91 9136550369 so somebody is free to show you around.
Come and taste the difference
Start with a 1 kg pack. If the rotis are not noticeably better, do not order again.