Stay healthy and energized with Nirmal’s Premium Singhada Atta, a gluten-free, nutrient-rich flour made from pure water chestnuts — perfect for fasting (vrat), weight management, and everyday healthy meals.
Experience the wholesome goodness of nature with Nirmal’s Premium Quality Singhada Atta (Water Chestnut Flour) — a 100% natural, gluten-free flour made from handpicked and hygienically processed singhada (water chestnuts).
Known for its high nutritional value, Singhada Atta is an excellent source of fiber, calcium, iron, and energy, making it ideal for fasting (vrat) as well as for regular consumption.
It helps improve digestion, supports bone health, and provides instant energy without compromising taste.
Perfect for preparing rotis, puris, halwa, pakoras, pancakes, and vrat-friendly snacks, this flour is finely milled to ensure smooth texture and superior quality.
At Nirmal’s Spices, we ensure purity and freshness by sourcing premium-grade chestnuts and processing them in a clean, automated environment to preserve all natural nutrients.
Free from preservatives, additives, and chemicals, Nirmal’s Singhada Atta is a healthy, versatile, and delicious choice for your kitchen.
✅ 100% Natural & Gluten-Free: Made from pure water chestnuts — no additives.
✅ Ideal for Fasting (Vrat): A perfect ingredient for Navratri and other fasts.
✅ Nutrient-Rich: High in fiber, calcium, and iron for balanced nutrition.
✅ Multi-Purpose Use: Suitable for rotis, halwa, puris, and vrat snacks.
✅ Hygienically Processed: Ensures purity, freshness, and long shelf life.
Pure and finely ground Water Chestnuts (Singhada) — 100% natural and gluten-free.
Use to prepare rotis, puris, halwa, pancakes, and snacks during fasting.
Mix with other flours for added nutrition in daily meals.
Can be used as a thickening agent in soups and desserts.
Available in 500 Gram / 1 Kg packs.
Store in a cool, dry place, away from direct sunlight and moisture.
Keep sealed tightly to maintain freshness and texture.
Best before 6 months from the date of packaging.
