Almost all atta sold in India is made one of two ways: ground between stones in a chakki, or broken down by steel rollers in a large flour mill. At TransVeda we use a traditional stone chakki — and we grind only after you order.
Whole wheat is fed between two grinding stones. One turns slowly against the other, and the grain is ground in one pass into atta: bran, germ and endosperm together. Nothing is taken out.
Large mills crush grain between pairs of steel rollers in many stages, sifting it between stages. The bran, germ and endosperm are separated along the way. Whole-wheat atta from a roller mill is made by mixing parts of the grain back together, and the bran and germ are often sold separately.
"Chakki atta" on a packet tells you the method, not when it was ground. A packet may have been milled weeks or months before it reaches you. Ours is ground after you order and delivered within a day — usually the same day in Gurgaon for orders before 5 pm, and the next day in South Delhi.
Nothing. No maida, no bleaching agents, no preservatives, no improvers.
"Chakki" means a mill with grinding stones. Many packaged brands use the word for flour made on industrial machines, so check how and when the atta was ground.
The bran and germ are still in it, and they hold more water than refined flour.
In an airtight container in a cool, dry place, use wheat atta within about four weeks. See how to store fresh atta.
Why we grind after you order · Shop whole-wheat atta
Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon
Ground after you order on our stone chakki in Gurgaon, with nothing added. Delivery is free above ₹499.