Reclaiming the Power of the
Indian Roti
For generations, the daily roti was the undisputed heart of the Indian kitchen. We combined traditional slow stone-chakki milling with modern functional bio-engineering to eliminate empty carbs and fix the Indian protein gap.
The Silent Indian Protein Crisis
More than 80% of Indian diets fail to meet the Recommended Dietary Allowance (RDA) of daily protein. Standard modern wheat flour has been industrially bred for shelf stability and high yield—leaving behind empty carbs (70%+ GI) with a meager 10% protein.
Fitness companies tried to solve this with synthetic whey powders or rubbery peanut flours. But human beings don’t want to drink their macros forever, and peanut-filled rotis destroy the authentic taste and puffing of a homemade roti.
NutriChakki was born to bridge this gap: Giving you 35g of pure, lab-verified protein directly in your everyday warm roti, with zero taste compromise.
4 Pillars of Our Bio-Engineering
How we achieved 35g of protein while keeping rotis soft, puffable, and traditional.
Pure Soy Isolate Fusion
We use ultra-purified, non-GMO Soy Protein Isolate. Zero peanut meal, zero cheap isolated gluten spikes. Just clean, complete amino acid chains that fuel muscles efficiently.
Native Heritage Wheat Base
50% native Indian Sharbati and Khapli wheat provides the natural starch structure required for authentic aroma, golden tawa color, and effortless rolling.
Psyllium Hydrocolloid Lock
Fortified with natural isabgol husk fibers. These act as natural moisture sponges that lock water inside the dough, keeping your rotis tender and soft for 6+ hours in office tiffins.
100% Tawa-Puffing Guarantee
No flat, cracked, or chewy rotis. The calibrated grain matrix expands evenly on open flame, producing round, steam-filled, beautifully puffed phulkas every single time.
Why not 47% or 50% protein like competitor keto flours?
Our food lab prototypes went up to 52% protein. But on a tawa, numbers above 35% failed: the dough cracked while rolling, produced an unappetizing chemical soy isolate smell, and turned into cold rubber after 15 minutes. Over 6 months and 1,200+ blind-tested rotis with families, 35% emerged as the Golden Threshold—delivering over 3X protein (9.2g per roti) while preserving 100% authentic ghar-ki-roti taste and balloon puffing.
Cold Stone Chakki vs Industrial Steel Mills
Why how your atta is milled matters just as much as what is inside it.
❌ Commercial High-Speed Steel Rollers
- • High-friction temperatures (>90°C) denature delicate enzymes and destroy heat-sensitive vitamins.
- • Strips the wheat germ and aleurone layer to extend warehouse shelf life.
- • Mass-produced months in advance and sits in hot retail distribution channels.
✔ NutriChakki Slow Cold Stone Chakki
- • Natural slow stone grinding keeps milling temperature low (<40°C), preserving natural nutrients.
- • Retains 100% of the whole grain fiber, bran, and essential micro-minerals.
- • Stone-ground in small batches within 48 hours of dispatch for farm-fresh vitality.
Manufactured by AltiGrow Profoods Pvt Ltd
Nagpur, Maharashtra, India • FSSAI Central License Verified.
Every batch is tested in NABL-accredited laboratories before packing.