Sharbati
- Colour
- Golden, almost amber
- Grain
- Large and plump
- Feel
- Soft, gives under pressure
- Taste
- Faintly sweet, unmilled
Purity in every home
Discover an atta that keeps rotis soft till night.
A single wheat, grown in one region, ground slowly on a stone chakki and tested by an independent laboratory. Made at breakfast, still soft at dinner.
- A single wheat
- Stone chakki ground
- Soft for twelve hours
Premium Sharbati Atta
Now on Blinkit, across Mumbai
100% Sharbati wheat
A single wheat from the black soil belt of Sehore, Madhya Pradesh
Stone chakki ground
Turned slowly and kept cool, so the wheat keeps its natural oils
Soft for twelve hours
Made at breakfast. Still soft at dinner.
Independently tested
By an accredited laboratory, with the report published in full
The problem
Why most rotis are hard by lunch.
Three things happen between the tawa and the lunchbox. Moisture escapes, the bran that held it is already gone, and flour milled at speed lost its natural oils long before it reached you.
1Fresh off the tawa
Soft, pliable, folds without cracking.
2Two hours on
Edges begin to stiffen as moisture leaves.
3Six hours on
Dry through. Most atta does not get past this.
All three come down to the wheat, and how it is ground.
The wheat
One wheat. One region. Nothing else in the pack.
Almost every atta on the shelf is a blend. It is an honest practice and a practical one: a mill buys what the market offers that week and evens it out. The flour is perfectly good. It is also slightly different each month, and no one can tell you precisely what went into it.
Sharbati is a single wheat, grown in the black soil belt around Sehore in Madhya Pradesh. Golden grain, soft in the hand, faintly sweet before anything is added to it. It costs more and yields less, which is why it usually appears as a fraction of a blend rather than the whole pack. Ours is the whole pack.
The grain
Sharbati, beside ordinary mill wheat.
Hold the two together and the difference is visible before anything is ground. Sharbati runs larger, lighter in colour and softer in the hand, which is exactly why it costs more and yields less.
Ordinary mill wheat
- Colour
- Paler, uneven across the lot
- Grain
- Smaller, mixed sizes
- Feel
- Harder, more resistant
- Taste
- Neutral to slightly bitter
The grinding
Slowly, and never hot.
A roller mill is quick and it runs hot, and it removes the germ so the flour keeps longer on a shelf. A stone chakki turns slowly and stays cool, which leaves the bran and the natural oils of the wheat exactly where they belong.
This is why the roti is still soft twelve hours later. It is also why our best-before date sits closer than the atta you are used to. Given the choice, we will take the softness.
- Ground between stones, never blades.
- Kept cool, so nothing is lost to heat.
- Filled and sealed where it is milled.
The journey
Four stops between the field and your kitchen.
-
Sehore, Madhya Pradesh
The field
Sharbati bought from the black soil belt as a single wheat, not a market blend.
-
At the mill
The stone chakki
Turned slowly and kept cool, so the bran and the natural oils stay where they are.
-
Same building
The pack
Filled and sealed where it is milled, with the date printed as it goes in.
-
Mumbai
Your kitchen
From the mill it goes to Blinkit, and from Blinkit to you. One handover, not five.
The pack
Purity you can see.
The one claim on this page you can verify for yourself.
Every CressPure pack carries a clear window. The colour, the grain and the fineness of the grind are visible on the shelf, before you pay and long before you cook. Everything else on this page is a document. This one asks only that you look.
- Judge it for yourself, on the shelf, before you buy.
- Packing date and batch number printed on every pack.
- Sealed at the mill. Keep it airtight once opened.
Read the pack
Everything printed, and where to find it.
Five things worth checking on any atta pack, ours included.
-
01
The clear window
Colour, grain and grind visible before you pay. No printed laminate covering the product.
-
02
Packed on
The date it was filled, not the date it was dispatched. Chakki atta is best used young.
-
03
Batch number
Ties this pack to a specific mill run and a specific laboratory report.
-
04
Net weight
Stated in grams, checked at fill, not an approximate figure.
-
05
FSSAI licence
The licence of the unit that actually milled and packed it.
The short list
What we leave out.
A shorter list than what goes in, and easier to verify.
- NO Maida Refined flour makes dough easier and packs cheaper. It also removes the reason you bought whole wheat.
- NO Blended grain Other edible grains found: none, against a permitted limit of six percent.
- NO Additives and improvers Nothing to bleach it, bulk it or extend its life on a shelf.
- NO Heat milling No roller mill, so the germ and the natural oils are never stripped out.
- NO A printed laminate Because a photograph of flour on a pack proves nothing at all.
What changes
Four things you will notice in the first week.
Rotis that stay soft
Made at breakfast, the lunchbox still opens soft at one. Nothing needs reheating to be worth eating.
No maida in the mix
100% whole wheat, with 10.3 g of fibre per 100 g to prove it. Nothing added to bulk it out or lighten its colour.
More fibre, more protein
10.3 g of fibre and 11.7 g of protein per 100 g, above what most kitchens are currently using.
Nothing taken on trust
A clear window, a packing date, a batch number and a full laboratory report you can open.
Morning to night
Twelve hours is a long time for a roti.
The first batch is made before the house is awake. It travels in a lunchbox at nine and is opened at one. The last one arrives at dinner. Most atta does not survive that day. This one does, because the wheat is a single variety and the grinding is slow enough to leave its natural oils in place.
Made at breakfast
The first batch, before the house is awake.
Opened at lunch
Four hours in a closed box, and still soft.
Eaten at dinner
Twelve hours on, the last is as good as the first.
How it compares
What most packs leave unsaid.
| What you are checking | CressPurePremium Atta | Typical packet atta | Loose chakki atta |
|---|---|---|---|
| Which wheat | 100% Sharbati, a single wheat | A blend, not stated | Not stated |
| How it is ground | Slow stone chakki | Usually roller milled | Stone, but no record kept |
| Other grains found | None, against a 6% limit | Not published | Not tested |
| Pesticide screen | 94 checked, none found | Usually not shared | Not tested |
| Maida content | 0% | Usually not stated | Unknown |
| Fibre per 100 g | 10.3 g | Changes, often lower | Unknown |
| Visible before purchase | Yes, through a clear window | No, printed laminate | Yes, but nothing tested |
The process
How a batch gets cleared.
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01
Grain arrives
A single wheat is received at the mill and checked for moisture, foreign matter and damaged grain before anything is ground.
-
02
Ground and filled
Milled slowly on stone, then filled and sealed in the same building, with the date and batch number printed as it goes in.
-
03
Sent for testing
A sealed sample goes to an accredited laboratory for other grains, 94 pesticide residues, heavy metals, aflatoxin and microbial safety.
-
04
Cleared, then listed
Only once the report comes back clean does it go on sale, and the report itself is published here.
The proof · Premium Atta results
Tested first. Published after.
Tested by an accredited laboratory, with the full report published here.
Nil
Other grains
The limit is 6%. Ours is one kind of wheat, so there is nothing else to find.
None
Pesticides
94 of them checked. None found.
Absent
Heavy metals and aflatoxin
Lead, arsenic, cadmium, mercury, aflatoxin. None found.
0%
Maida
100% whole wheat. 11.7 g protein and 10.3 g fibre in every 100 g.
Every figure on this page is printed on the pack.
Soft for 12 hours · 11.7 g protein · 10.3 g fibre · 100% whole wheat, 0% maida · 94 pesticides checked, none found. The label is the short version. The report is the full one.
Tested by AQC Labs, Indore. NABL accredited, ISO 17025. Report numbers AQC/2526/03/05/49180 and 49206, issued to our milling partner Rajlakshmi Javiks International.
What is inside
Per 100 grams.
These are the figures printed on the pack, drawn from the same laboratory report as everything else here. Nothing rounded up, nothing left out.
- Protein
- 11.7 g
- Dietary fibre
- 10.3 g
- Energy
- 354.7 kcal
- Carbohydrate
- 73.6 g
- Total fat
- 1.5 g
- Total sugar
- 1.6 g
- Added sugar
- 0 g
- Trans fat
- Not detected
- Sodium
- 19.2 mg
In your kitchen
Getting the best from it.
Chakki atta behaves differently from the flour most kitchens are used to. Four small changes and it will do everything we have claimed on this page.
Add water slowly
This atta takes a little more water than refined flour. Add it in stages until the dough is soft but not sticky.
Rest the dough
Twenty minutes covered. The bran needs time to take up water, and this is what stops the roti cracking at the fold.
Keep the tawa hot
A properly hot tawa cooks fast and seals the moisture in. A cool one dries the roti out before it puffs.
Store it airtight
No preservatives, so it should live in an airtight container away from damp, and be used within the date on the pack.
The CressPure Kitchen
40 recipes that show you the difference.
Rotis, parathas, poori, snacks, sweets and baking, every one written for chakki atta rather than refined flour. Each recipe ends with the single thing to watch for in that dish, so you can judge any atta for yourself.
Soft Roti Recipe, Step by Step
The plain everyday roti written for a beginner, with exact grams, a numbered method and a batch plan for making twenty rotis...
Read this
Churma Ladoo Recipe, Rajasthani Style
The traditional Rajasthani churma ladoo, made from deep-fried muthiya rather than leftover rotis, with exact gram quantities and the jaggery versus sugar...
Read this
Paneer Paratha Recipe
Grate the paneer, salt it last, and roll from the centre outward. A paneer paratha method built entirely around controlling the moisture...
Read this
Rumali Roti Recipe at Home Without a Tandoor
The thin handkerchief roti made at home on an inverted kadai, with dough hydration, resting times, the stretching technique and the safety...
Read this
Mooli Paratha Recipe Without the Water Problem
Radish is 89 per cent water, so mooli paratha is a moisture problem first. Squeeze it out, or knead it into the...
Read this
Puran Poli Recipe
A Maharashtrian puran poli recipe built around the two things that decide it, the water in the puran and the rest time...
Read this
See all 40 recipes
Written by Aakanksha Bhagwatkar.
Our guarantee
If it is not what we promised, we return what you paid.
Cook it the way we suggest above. If it is still not what we promised, message us on WhatsApp at +91 90764 43300 within seven days with your order number, a photo of the pack showing the batch number and a short video of the problem. Those let us trace the exact mill run and fix the cause. We return what you paid. The same promise will stand on everything we launch.
How it works
- 1Cook it the way we suggest above.
- 2If it falls short, WhatsApp us within seven days on +91 90764 43300 with your Blinkit order number, a photo of the pack and a short video.
- 3We return what you paid. Keep the rest of the pack.
How to order
Three steps to your kitchen.
-
01
Tap Order on Blinkit
Any Order on Blinkit button on this page opens the CressPure pack straight in the app.
-
02
Add the 2 kg pack
Premium Sharbati Atta, 2 kg. The purple pack with the clear window.
-
03
Delivered in minutes
At your door, anywhere in Mumbai.
Order on Blinkit
We are in Mumbai alone for now. Enter your pincode in the app to check your area.
FAQ
Questions, answered.
Anything else, message us on WhatsApp at +91 90764 43300 or write to info@cresspure.com. A real person replies, Monday to Saturday, 10 am to 7 pm.
WhatsApp usWhere does CressPure deliver?
Across Mumbai, on Blinkit. Tap any Order on Blinkit button on this page and it opens the pack in the app, where you can check delivery to your pincode. We do not sell directly from this website.
What is Sharbati wheat?
A single variety grown in the black soil belt around Sehore in Madhya Pradesh. The grain runs larger, lighter in colour and softer in the hand than ordinary mill wheat, and it is faintly sweet before anything is added to it. It costs more and yields less, which is why it usually appears as a fraction of a blend. Our pack is Sharbati alone.
Why a stone chakki and not a roller mill?
A roller mill runs fast and hot and takes the germ out, which makes flour that keeps longer on a shelf. A stone chakki turns slowly and stays cool, so the bran and the natural oils stay in the flour. That is what keeps the roti soft twelve hours later. It also means our best-before date sits closer than the atta you are used to.
How do I know there is no maida?
The laboratory report. Other edible grains found: none, against a permitted limit of six percent. Maida content is nil, and the fibre reads 10.3 g per 100 g, which refined flour cannot reach. The full report is published on this page.
How should I store the atta?
In an airtight container, away from damp and direct heat, used within the date printed on the pack. There are no preservatives in it, so it behaves like fresh flour rather than something built for a long shelf life.
Is the 2 kg pack the only size?
For now, yes. The 2 kg pack is what is listed on Blinkit today. Other sizes follow once we see how the first batches move.
Why does it cost more than the atta I usually buy?
Sharbati costs more at the farm gate and yields less flour per kilo of grain. Stone milling is slower than roller milling, so a mill run produces less in a day. Every batch is also tested before it is listed. Those three things sit in the price. What you get back is a roti that is still soft at dinner.
What if it is not what I expected?
Message us on WhatsApp at +91 90764 43300 within seven days of your Blinkit order. Send the order number, a photograph of the pack showing the batch number and the packed-on date, and a short video of the problem. Those let us trace the exact mill run and pull the report for that batch. We return what you paid and you keep the rest of the pack.
Why atta first
We began with the hardest one.
A brand could start with something easier. Makhana keeps for a year, travels well and forgives almost everything. Atta does none of that. It is bought every week, judged every single day, and the person judging it has been making rotis far longer than we have been making atta.
That is exactly why we started here. If we could not get the one thing a family eats daily right, there was no reason to ask for the rest of their kitchen.
The Purity Journal
How to judge any atta, ours included.
Notes on the wheat, the milling and what the figures on a pack actually mean. Written by the people doing the work, not a content desk.
Chakki Atta vs Roller Mill Atta: What Actually Changes
Stone grinding versus steel rolls, compared on bran, germ, heat, particle size, water absorption and the shelf-life trade-off that nobody mentions.
Read this
Atta Nutrition Per 100g: What the Numbers Actually Mean
Every line of an Indian atta nutrition panel explained per 100 g, with two arithmetic checks that tell you whether the numbers on a...
Read this
Why Do Your Rotis Go Hard Within Two Hours?
Rotis harden because cooked starch recrystallises while moisture escapes. Here is the food science, the fixes that work, and how the atta sets your...
Read thisIn time
The rest of the kitchen will follow.
Atta first, because it is what a family eats every single day. Toor dal, chana dal and makhana are being sourced and tested now. Each will be listed only once it has cleared the same checks.
Toor Dal
- Origin
- Nagpur, Maharashtra
- Processing
- Unpolished, cleaned and sorted
- Tested for
- Pesticides, heavy metals, aflatoxin, stray bits
Chana Dal
- Origin
- Nagpur, Maharashtra
- Processing
- Unpolished, cleaned and sorted
- Tested for
- Pesticides, heavy metals, aflatoxin, stray bits
Makhana
- Origin
- Bihar, direct from farmer groups
- Processing
- Hand-picked, graded large
- Tested for
- Pesticides, heavy metals, aflatoxin, moisture
The CressPure kitchen
A quiet reminder, before the atta runs out.
Join us on WhatsApp. A reminder before your atta runs out, an occasional note from the kitchen, and first word when the dals arrive. One message a week at most.