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Buy Indian Atta, Basmati Rice & Flour Online — Flour & Rice
Atta and rice are the two bags every Indian kitchen runs on, and GoDirect delivers the whole aisle same-day across the Greater Toronto Area. From the chakki atta you knead every evening for roti, to the basmati you save for a Hyderabadi dum biryani, plus maida, sooji, besan and the millet and vrat flours that come out for fasting days and regional cooking, it all arrives in one order.
On the atta shelf you will find chakki fresh and whole wheat atta from Aashirvaad, Pillsbury, Verka, Divya, Gajanand and Parliament, Sher Desi Style Durum Atta and Sher Whole Wheat Fiber Atta, Deep Chapati Flour, and Laxmi Sharbati Chappati Flour and Laxmi Multigrain Chappati Flour. Multigrain and millet blends include Aashirvaad Multigrain Atta, Aashirvaad Atta With Millets, Aashirvaad Atta Multi Millet and Sher Multigrain Atta. Robin Hood All Purpose Flour is there for baking.
Rice runs from everyday to occasion. Basmati — the long-grain aromatic of the Punjab and Haryana plains — comes in traditional, premium and extra long grain from India Gate, Daawat, Lal Qilla, Parliament, Verka, Canteen, Begum, Arjun and Divya, including India Gate Feast Rozzana Basmati for daily dal-chawal and Verka 1121 Sela Basmati Rice, the parboiled grain that holds its shape under a layered dum. Beyond basmati there is sona masoori from India Gate and Noor — the softer southern rice that suits idli and dosa batter, bisi bele bath and curd rice — plus Noor Brown Basmati Rice, Noor Gold Basmati Rice, and samak rice, the fasting grain, from Leafy and Asian.
The specialty flours are the ones newcomers ask about most. Besan (gram flour) for pakora, kadhi and Rajasthani gatte comes from Sher Super Fine Besan, PTI, Meera and Aman's; sooji and rava, coarse or fine, from Aman's, PTI, Asian, Dana and Divya; maida from Aman's, PTI, Asian and Divya. For winter breads and millet cooking there are Sher Makki Atta and PTI Makki Atta, Deep Bajra Flour and PTI Bajra Flour, jowar atta from Aman's, PTI and Deep, ragi flour from Aman's, PTI and Deep, plus Deep Kala Chana Flour, Deep Moong Dal Flour, Deep Handva Flour for the Gujarati baked snack, and Deep Rice Flour and PTI Rice Flour. Vrat cooking is covered by Aman's Kuttu Atta, Aman's Singhara Atta, Aman's Rajgira Flour, Aman's Sabudana and Dana Dalia (Cracked Wheat). Bags run 1 lb, 2 lb, 4 lb, 8 lb, 10 lb, 20 lb and 40 lb, and 2.5 kg, 4 kg, 4.5 kg, 5 kg, 9 kg and 10 kg.
Two practical tips. Chakki atta is stone-ground with the bran left in, so it is a little coarser and thirstier than fine flour — expect to add slightly more water when you knead, and let the dough rest before rolling. And basmati is best after ageing, so rinse it until the water runs clear and soak it for a short while before cooking to get long, separate grains. Keep both atta and flours in a cool, dry, airtight container; in a warm kitchen, whole-grain and millet flours are happiest in the fridge or freezer.
Frequently asked questions
What is chakki atta and why does it make softer roti?
Chakki atta is whole wheat stone-ground on a chakki mill, so the bran and germ stay in the flour. It is coarser and drinks more water than maida or all purpose flour, which is exactly what gives a Punjabi phulka its soft, pliable texture and wheaty smell when it puffs on the flame. Knead it a touch wetter than you think, rest the dough twenty minutes, and roll thin. Aashirvaad Whole Wheat Atta, Pillsbury Chakki Fresh Atta, Sher Desi Style Durum Atta, Verka Chakki Atta and Divya Chakki Fresh Atta all sit in this style.
What flour do I need for makki di roti in winter?
Corn flour — makki ka atta. In Punjab and Haryana the winter plate is makki di roti with sarson da saag and a knob of white butter, and the roti is patted out by hand between wet palms rather than rolled, because corn has no gluten to hold it together. Use Sher Makki Atta or PTI Makki Atta, mix with warm water, and cook on a hot tawa. Rajasthan and Gujarat do the same thing with bajra — Deep Bajra Flour or PTI Bajra Flour for bajre ki roti with gur and ghee — and jowar atta from Aman's, PTI or Deep for a jowar bhakri.
Which rice should I use for biryani?
A long-grain aged basmati, and for a layered dum biryani many cooks prefer sela (parboiled), because the grain stays separate under the steam instead of breaking. Verka 1121 Sela Basmati Rice is that grain. For a Hyderabadi kacchi dum or a Lucknawi pulao, Daawat Basmati Rice (Traditional), Lal Qilla Premium Basmati rice or India Gate Premium Basmati Rice work well. Rinse until the water runs clear, soak roughly thirty minutes, then boil to seventy per cent before layering.
What do I need for dosa, idli and uttapam batter?
The southern kitchen builds it on a softer rice than basmati — India Gate Sona Masoori Rice or Noor Sona Masoori Rice, ground with urad dal and left to ferment overnight in a warm spot. If you would rather skip the grinding, Deep Mysore Masala Dosa and Deep Onion Uttapam are ready mixes, and Aman's Sooji Coarse gives you rava for a quick rava dosa or upma. Season the finished dish with a chhonk of mustard seeds and curry leaves in hot oil.
Which flours are used for vrat and fasting days?
Wheat is set aside during Navratri and other fasts, so the kitchen turns to Aman's Kuttu Atta (buckwheat) and Aman's Singhara Atta (water chestnut) for puri and paratha, Aman's Rajgira Flour (amaranth) for thin rotis, samak rice from Leafy or Asian in place of chawal, and Aman's Sabudana or Apna Sabudana for the Maharashtrian sabudana khichdi, soaked overnight and tossed with peanuts, green chilli and potato.
What bag sizes are there, and do you deliver atta and rice same-day in the GTA?
Flour and rice are sold from 1 lb, 2 lb and 4 lb packs through 8 lb, 10 lb and 20 lb bags up to 40 lb, and in metric sizes of 2.5 kg, 4 kg, 4.5 kg, 5 kg, 9 kg and 10 kg — a small pack to try, or a full bag for the month. GoDirect delivers the same day across the Greater Toronto Area, heavy 20 lb and 40 lb bags included; pick an available delivery slot for your city at checkout.