Chakki Fresh Atta
Whole wheat ground on stone the same week you buy it. Soft rotis, full aroma, no maida mixed in.
We stone-grind whole wheat into fresh atta and cold-press mustard, groundnut and sesame oil — the slow way, in small batches. Milled in Robertsganj, packed the week it is made, and supplied to homes, shops and kitchens across Uttar Pradesh.
No maida blending, no bleaching, no preservatives — ever.
Four things come off our machines. Everything is made in small batches, so what you buy is fresh and traceable to the wheat it came from.
Whole wheat ground on stone the same week you buy it. Soft rotis, full aroma, no maida mixed in.
Cleaned, destoned and graded Sharbati and Lokwan wheat — for mills, messes and homes that grind their own.
Mustard, groundnut, sesame and coconut oil pressed at low temperature. Unrefined, unfiltered aroma.
Chokar and mustard khali, sold by the bag for cattle and poultry feed — a by-product we are happy to move.
Need a size we have not listed? We pack to order. Ask us.
Large flour brands grind at high speed, sift out the bran and germ, and blend in maida to hit a price. We do the opposite — and the difference shows up in the roti.
"We are not the biggest chakki in Sonbhadra. We are the one that will tell you honestly what is in your atta — because most of our customers are neighbours."
Rajesh Maurya · RS Atta Chakki & Cold Press Oil Mill
Nothing complicated — just four steps, done properly, every single batch.
Sharbati and Lokwan wheat from farms and mandis around Sonbhadra, bought after checking moisture and weight.
Sieved, destoned and conditioned so the grain grinds evenly and no grit ends up in the flour.
Slow chakki grinding keeps the flour cool. Oils are pressed cold, with no heat or solvent at any stage.
Filled into food-grade bags with a milling date, then sent out to shops and homes the same week.
Our ghani runs slow, at low temperature, so the oil keeps its natural colour, smell and nutrients. No refining, no hexane, no mineral oil, no deodorising.
Mustard oil for everyday cooking, groundnut for frying, sesame for tempering and coconut for hair and skin — pressed in the same premises where the wheat is ground.
Because we press in small runs, oil is always recent stock. Ask for a sample before you buy a tin — that is the fairest way to judge it.
"The atta smells like the flour we used to get from my grandmother's village chakki. Rotis stay soft till dinner."
"We take 50 kg bags for our dhaba. Weight is always correct and the delivery comes when they say it will."
"Bought mustard oil for the first time last winter. It has that sharp smell real sarson oil should have. Now we buy only from them."
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