{"title":"Stoneground Flours","description":"\u003cp\u003eExplore our \u003cstrong\u003eStone Ground Flours\u003c\/strong\u003e collection featuring traditionally milled flours made with care for purity, freshness, and authentic taste. Ideal for everyday cooking, wholesome rotis, and traditional recipes, these flours are a nutritious pantry essential for families who value quality ingredients and natural goodness.\u003c\/p\u003e","products":[{"product_id":"stoneground-sattu-flour-500g","title":"Stoneground Sattu | Roasted Gram Flour 500g","description":"\u003cp\u003e\u003cstrong\u003eStoneground sattu. Roasted gram flour, a traditional staple of Bihar and eastern India.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Sattu is made from roasted chickpeas (gram) that are stoneground into a fine, earthy flour with a nutty, toasty flavour. Because it's already roasted, it's ready to use straight from the pack, whether that's in a quick summer drink or a stuffed paratha. No additives.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSattu sharbat (salty):\u003c\/strong\u003e Whisk 2–3 tbsp into a glass of cold water with lemon juice, black salt, roasted cumin and chopped mint or onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet sattu drink:\u003c\/strong\u003e Mix with cold water or milk and a little jaggery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSattu paratha and litti:\u003c\/strong\u003e Mix with onion, garlic, green chilli, mustard oil and spices for a classic stuffing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday cooking:\u003c\/strong\u003e Add a spoonful to chilla batter, rotis or pancakes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e100% roasted chickpeas (Bengal gram).\u003c\/p\u003e\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\u003cp\u003eMade from chickpeas, a legume. Avoid if you are allergic to chickpeas or other legumes. Some people with a peanut allergy also react to chickpeas, so check with your doctor if you're unsure. If you are new to sattu, start with a small amount.\u003c\/p\u003e\u003ch2\u003eStorage\u003c\/h2\u003e\u003cp\u003eKeep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45267031031878,"sku":"HK_SATTU","price":50.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/SattuFlour-1.jpg?v=1783023115"},{"product_id":"stoneground-khapli-flour-1kg","title":"Stoneground Khapli Flour 1KG","description":"\u003cp\u003e\u003cstrong\u003eStoneground Khapli flour, made from ancient emmer wheat.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKhapli (emmer wheat) is one of the oldest cultivated grains, with a history going back thousands of years. Our Khapli Flour is stone-milled for a slightly coarse texture and a warm, nutty flavour that makes rotis and parathas taste noticeably earthier than everyday atta. No additives or preservatives.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and chapatis:\u003c\/strong\u003e Knead with warm water into a soft dough and rest for 20–30 minutes before rolling. Khapli may need slightly more water than regular atta.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParathas and puris:\u003c\/strong\u003e Use on its own or with fillings like aloo, methi or paneer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e Swap for part of the wholewheat flour in breads, muffins and cookies for a nutty flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e100% khapli (emmer) wheat.\u003c\/p\u003e\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eContains wheat (gluten).\u003c\/strong\u003e Khapli is a type of wheat and is not suitable for people with coeliac disease, a wheat allergy or gluten intolerance.\u003c\/p\u003e\u003ch2\u003eStorage\u003c\/h2\u003e\u003cp\u003eKeep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather and use within the time shown on the label.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45287677395014,"sku":"HK_KHAPLI","price":65.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/KhapliFlour-30.jpg?v=1789479205"},{"product_id":"stoneground-jowar-flour-1kg","title":"Stoneground Jowar Flour 1KG","description":"\u003cp\u003e\u003cstrong\u003eStoneground jowar (sorghum) flour, made the traditional way.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Jowar Flour is made from sorghum grains that are stone-milled into a soft, pale flour with a mild, slightly sweet flavour. It's the flour behind classic Maharashtrian bhakri and soft jowar rotis, and it also works well in pancakes and baking. No artificial additives or preservatives.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJowar roti \/ bhakri:\u003c\/strong\u003e Knead with warm or hot water into a soft dough, then pat or roll between sheets of baking paper. Cook on a hot tawa, sprinkling a little water on top, until puffed and speckled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosa and chilla:\u003c\/strong\u003e Mix with yoghurt or water, onion and spices for a quick batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e Use in cookies, flatbreads and muffins, often blended with other flours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickening:\u003c\/strong\u003e Use a spoonful to thicken soups and gravies.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Jowar dough is less stretchy than wheat dough, so knead only as much as you need for each batch.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e100% jowar (sorghum).\u003c\/p\u003e\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\u003cp\u003eJowar is a naturally gluten-free grain, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.\u003c\/p\u003e\u003ch2\u003eStorage\u003c\/h2\u003e\u003cp\u003eKeep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45287677427782,"sku":"HK_JOWAR","price":45.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/JowarFlour-1.png?v=1783290479"},{"product_id":"stoneground-ragi-flour-1kg","title":"Stoneground Ragi Flour 1KG","description":"\u003cp\u003e\u003cstrong\u003eStoneground ragi (finger millet) flour, earthy, nutty and a South Indian favourite.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Ragi Flour is made from finger millet that's stone-milled into a fine, reddish-brown flour with an earthy, slightly nutty flavour. It's the base of classic ragi malt, ragi mudde and soft ragi dosas, and it adds colour and depth to baking too. No additives or preservatives.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi malt \/ porridge:\u003c\/strong\u003e Whisk 2 tbsp into a little cold water until smooth, then add 1 cup of hot milk or water and simmer for 5 minutes, stirring. Sweeten with jaggery, or add salt and buttermilk for a savoury version.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi dosa and idli:\u003c\/strong\u003e Mix with rice flour or idli batter for soft, dark dosas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and mudde:\u003c\/strong\u003e Knead with hot water into a soft dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e Swap part of the flour for ragi in cookies, brownies, pancakes and cakes. It pairs especially well with chocolate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e100% ragi (finger millet).\u003c\/p\u003e\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\u003cp\u003eRagi is a naturally gluten-free grain, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.\u003c\/p\u003e\u003ch2\u003eStorage\u003c\/h2\u003e\u003cp\u003eKeep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45287677460550,"sku":"HK_RAGI","price":55.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/RagiFlour-1.png?v=1783290381"},{"product_id":"stoneground-rajgira-flour-500g","title":"Stoneground Amaranthus | Rajgira Flour 500g","description":"\u003cp\u003e\u003cstrong\u003eStoneground rajgira (amaranth) flour, a traditional favourite for vrat and festive cooking.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Rajgira Flour is made from amaranth grains that are stone-milled into a fine flour with a nutty, slightly earthy flavour. It's widely used during Navratri and other fasting days, and it's just as good in everyday rotis, puris and sweets. No additives.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRajgira roti and thepla:\u003c\/strong\u003e Mix with boiled mashed potato and knead with warm water. The potato helps bind the dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePuris and parathas:\u003c\/strong\u003e Roll thick and fry or cook on a tawa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSheera and laddoos:\u003c\/strong\u003e Roast in ghee until fragrant, then add jaggery or sugar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e Use in place of part of the flour in pancakes, cookies and flatbreads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cp\u003e100% amaranth (rajgira).\u003c\/p\u003e\n\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\n\u003cp\u003eAmaranth is naturally gluten-free, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease. If you are fasting for religious reasons, please check that it suits your practice.\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eKeep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45287677493318,"sku":"HK_RAJGIRA","price":55.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/RajgiraFlour-1.png?v=1783290300"},{"product_id":"makkai-flour-500g","title":"Makkai Flour 500g","description":"\u003cp\u003e\u003cstrong\u003eStoneground makkai (maize) flour, naturally sweet and made for makki di roti.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Makkai Flour is finely stoneground from maize, with the naturally sweet corn flavour and sunny yellow colour that make traditional Punjabi makki di roti so satisfying. It has a smooth texture that's easy to work with, and it's a winter favourite alongside sarson da saag.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMakki di roti:\u003c\/strong\u003e Knead a small batch with warm water into a soft dough. Pat it out by hand or between sheets of baking paper, then cook on a hot tawa with ghee or butter. Serve with sarson da saag and a dollop of white butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasier rolling:\u003c\/strong\u003e Add a little wheat atta, or mix in grated radish or methi, to help the dough hold together.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCornbread and muffins:\u003c\/strong\u003e Use for a golden, crumbly bake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePakoras and coatings:\u003c\/strong\u003e Mix into batters or use to coat fish and vegetables before frying.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e100% maize (corn).\u003c\/p\u003e\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\u003cp\u003eMaize is naturally gluten-free, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.\u003c\/p\u003e\u003ch2\u003eStorage\u003c\/h2\u003e\u003cp\u003eKeep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45287677591622,"sku":"HK_MAKKAIFLR","price":45.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/MakkiAtta-1.png?v=1783290079"},{"product_id":"bajri-flour-500g","title":"Bajri Flour 500g","description":"\u003cp\u003e\u003cstrong\u003eStone-milled bajri (pearl millet) flour, earthy, rustic and a winter favourite.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Bajri Flour is made from pearl millet that's stone-milled for a naturally earthy flavour and a slightly coarse, rustic texture. It's a traditional winter staple in Rajasthan and Gujarat, where bajra rotis come hot off the tawa with ghee, jaggery and garlic chutney.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra roti \/ bhakri:\u003c\/strong\u003e Knead a small batch with warm water into a soft dough, then pat out by hand or between sheets of baking paper. Cook on a hot tawa and serve with ghee and jaggery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThepla and cheela:\u003c\/strong\u003e Mix with methi, spices and yoghurt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKhichdi and raab:\u003c\/strong\u003e Use in traditional bajra khichdi or a warm bajra raab drink.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultigrain:\u003c\/strong\u003e Blend with wheat atta or other millet flours for easier rolling.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Bajri dough dries out quickly, so knead just enough for one or two rotis at a time.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e100% bajra (pearl millet).\u003c\/p\u003e\u003ch2\u003eAllergen and safety guidance\u003c\/h2\u003e\u003cp\u003eBajra is a naturally gluten-free grain, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.\u003c\/p\u003e\u003ch2\u003eStorage\u003c\/h2\u003e\u003cp\u003eBajri flour turns stale faster than most flours because of its natural oils. Keep it in an airtight container in the fridge and use it within a few weeks of opening.\u003c\/p\u003e","brand":"Sohamna Organics","offers":[{"title":"Default Title","offer_id":45287677624390,"sku":"HK_BAJRIFLR","price":45.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/files\/BajraFlour-1.png?v=1783289955"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/4970\/9894\/collections\/flour.png?v=1781306578","url":"https:\/\/sohamnaorganics.hk\/zh-hant\/collections\/stoneground-flours.oembed","provider":"Sohamna Organics","version":"1.0","type":"link"}