Long before "protein atta" appeared on shop shelves, Indian kitchens were already making it. Punjabi missi roti, Rajasthani besan-wheat rotis and the old habit of grinding a handful of chana with wheat at the chakki all did the same thing: add pulses to wheat for a more nourishing roti. That is the idea behind chana protein atta.
Chana and besan as protein sources
Chana (Bengal gram) is one of India's most widely eaten pulses. Besan, the flour made from split chana dal, is generally cited at roughly 20–22 g of protein per 100 g. That is close to double what regular whole-wheat atta offers, at roughly 10–12 g per 100 g.
Chana also brings dietary fibre and a naturally nutty, slightly sweet flavour. That is why a little besan in a roti dough tastes familiar rather than strange to most Indian palates.
| Flour | Approx. protein per 100 g |
|---|---|
| Regular whole-wheat atta | 10–12 g |
| Besan (chana flour) | About 20–22 g |
| 28 Grains protein atta | 46 g |
Values for generic flours are approximate and vary by source.
Chana also turns up in many forms across Indian kitchens: whole kala chana in a spicy sabzi, roasted chana as a snack, sattu drinks in Bihar and eastern UP, and besan in cheela, dhokla and kadhi. That long history is a big reason pulse-based flours feel so natural in roti.
Why wheat and pulses work so well together
Proteins are made of amino acids. Cereals like wheat tend to be lower in the amino acid lysine, while pulses like chana tend to be richer in it. Pulses, in turn, are generally lower in sulphur-containing amino acids that cereals supply more of.
When you eat cereals and pulses together, they complement each other, which is why nutritionists often praise the Indian dal-roti and dal-chawal combination. A pulse blend in the atta itself builds that pairing right into the roti. For more on this, see our guide to vegetarian protein sources in India.
How pulse blends are made
A pulse-blend atta usually starts with whole wheat as the base, because wheat gluten gives roti its stretch and softness. Pulse flours such as chana are then blended in. The balance matters:
- Too little pulse and the protein gain is small.
- Too much pulse and the dough loses elasticity, making rotis crack or tear.
- Other plant proteins, such as wheat protein or soya, are often added to raise protein further while keeping the dough workable.
This is why a home mix of besan and atta tops out at a modest protein gain, while a formulated high-protein atta can go much higher. 28 Grains protein atta is whole wheat blended with plant-protein sources such as wheat protein, soya and pulses, reaching 46 g protein per 100 g, about 4x regular atta. You can compare approaches in our soya protein atta guide.
Making a simple chana-wheat roti at home
Want to try the traditional way? Here is an easy home version of missi-style roti:
- Mix whole-wheat atta with a smaller share of besan.
- Add ajwain, a pinch of haldi, salt, chopped onion, green chilli and coriander.
- Knead with water to a soft dough and rest for 15 minutes.
- Roll slightly thicker than a phulka and cook on a medium tawa, with a little ghee if you like.
You can use the same seasoning with a protein atta instead of plain wheat atta for a much higher-protein result. For more ideas, browse our protein atta recipes.
Tips for pulse-based dough
- Pulse-rich dough absorbs water differently; add water gradually.
- Always rest the dough, 10–15 minutes at least, so it becomes pliable.
- Cook on medium heat so the roti cooks through without burning.
- Pulse blends can feel heavier for some people at first; start with smaller portions if you are not used to them.
Who benefits from a chana or pulse-blend atta
Vegetarians who want more protein without adding supplements, families wanting a more filling tiffin, and fitness enthusiasts who prefer whole foods. It is also a gentle way to add pulses to the diet of family members who push away a bowl of dal but happily eat a roti. Anyone with a kidney condition or other medical concern should consult a doctor or dietitian before increasing protein intake.
Ready to try a high-protein atta? 28 Grains starts from ₹230 per kg in 1 kg, 5 kg and 10 kg packs. Order from the shop, or ask us questions about the blend via the contact form. You may also like our plant-based protein atta page.
Frequently asked questions
How much protein does besan have compared with wheat atta?
Besan is generally cited at about 20–22 g of protein per 100 g, while regular whole-wheat atta has roughly 10–12 g.
Why do wheat and chana make a good protein combination?
Wheat is relatively low in the amino acid lysine and chana is richer in it, so eating them together gives a more complementary protein profile.
Can I just mix besan into my atta at home?
Yes, and missi roti is a classic example. A home mix gives a modest protein boost, but too much besan makes the dough hard to roll.
What is 28 Grains protein atta made from?
28 Grains protein atta is whole wheat blended with plant-protein sources such as wheat protein, soya and pulses, with 46 g protein per 100 g. Contact us for any specific ingredient questions.