Built by people who eat rotis every night.
We didn't set out to make a supplement. We set out to fix the one thing already on every Indian plate — the flour.
A staple that finally pulls its weight.
Protein in an Indian home is rarely missing because of willpower. It's missing because the food we eat most — roti, rice, sabzi — was never built to carry it. Three rotis give you roughly nine grams. The same three, milled our way, give you thirty-six.
So we spent two years on one question: can a flour carry real protein and still knead soft, roll round and puff on the tawa? The answer took a lot of failed dough — whole wheat, defatted soy, roasted bengal gram, oats and vital wheat gluten, ground in small lots so heat never dulls the grain.
Est. 2026 · Delhi, IndiaNumbers first, claims later
Nutrition you can verify
Every claim on the front of the pack is printed on the back, per 100g, with nothing hidden behind a blend name.
Taste is not negotiable
If the roti isn't soft the next morning, the recipe goes back to the mill. We test every lot on a home tawa, not a lab.
Priced like a staple
Protein shouldn't be a luxury line in the monthly budget. Roughly ₹22 for thirty grams, from food you already cook.