Cholai ka atta, also known as amaranth flour, is gluten-free, high in protein, and fiber-rich. It's also a good source of vitamins A, B6, C, E, and K, as well as minerals like calcium and iron. Cholai ka atta can be used as a substitute for wheat in cooking, or added to rotis, cakes, and biscuits. Dry roasting the grain gives it a nutty flavor.

High in protein, gluten free grain, Cholai can very easily be used as a substitute for wheat. Dry roasting the grain releases its aroma and adds a beautiful nutty flavour. Cook it like rice or use the flour as a wheat substitute.