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Make Mountain-Style Naurangi Flour at Home: Taste and Nutrition Combined!
N
News18•01-10-2026, 14:27
Make Mountain-Style Naurangi Flour at Home: Taste and Nutrition Combined!
- •Traditionally, in the mountains, Naurangi or Satrangi flour is prepared by mixing various grains and pulses.
- •To make 5 kg of mountain-style multigrain flour, combine 2.5 kg wheat, 1 kg mandua, 500 grams ogal/phapar, 500 grams barley, 250 grams black bhatt/soybean, and 250 grams maize.
- •Wheat helps bind the flour, mandua provides fiber and calcium, barley is a good source of fiber, ogal adds taste, black bhatt/soybean increases protein, and maize makes the flour lighter.
- •Clean and wash all grains and pulses thoroughly, then dry them well in the sun to remove moisture. Black bhatt can be lightly roasted.
- •Store the prepared flour in a clean, dry, airtight container and use it for rotis, parathas, halwa, and other traditional mountain dishes.
Key Questions Answered
To prepare about 5 kg of mountain-style multigrain flour, you can mix 2.5 kg of wheat, 1 kg of mandua, 500 grams of ogal or phapar, 500 grams of barley, 250 grams of black bhatt or soybean, and 250 grams of maize.
Wheat helps bind the flour for easy bread-making. Mandua (ragi) and barley provide fiber and calcium, while black bhatt and soybean increase protein. Ogal adds variety and taste, and maize makes the taste lighter.
Thoroughly clean all grains and pulses to remove impurities, wash them, and dry them completely in the sun to avoid moisture. You can lightly roast the black bhatt, then grind the grains together or separately in a mill. Store the flour in a clean, dry, airtight container protected from moisture and sunlight.
