Lokwan Wheat (Gahu)

Lokwan wheat, sold as whole gahu so you can have it ground the way your house prefers. Lokwan is the amber grained wheat Maharashtra has eaten for generations, softer than sharbati and carrying a mild sweetness that shows up plainly in a chapati eaten with nothing more than ghee.

The crop is raised by our own farmer members on vermicompost made from our cowshed waste, never on chemical fertilizer. It arrives cleaned but not polished, so if your habit is to wash the grain and dry it in the sun for a day before the chakki, carry on.

What the atta behaves like

Ground lokwan gives a soft dough that only wants a short rest, ten minutes will do. Rotis puff on the tawa and stay pliable in a lunch dabba till afternoon. It is the right wheat for puran poli, for kanik ladoo and for a thick ghadichi poli. Bhakri is a different matter, use jowar or bajra for that.

Sizes and storage

Sold as 5kg, 10kg and 15kg. Keep the grain in a dry drum with a tight lid. Whole wheat holds far better than flour, which is the reason to buy grain at all.

If an older variety with more fibre appeals to you, look at khapli wheat. Milled options sit under grains and flours, along with the jowar flour we grind for bhakri.

Frequently asked questions

Which is better, lokwan wheat or sharbati wheat

Neither one wins. Sharbati has a sweeter, softer grain and gives a paler atta. Lokwan is a shade firmer and far more common across Maharashtra. Most people simply stay with the one they grew up eating.

How much atta will 10kg of lokwan wheat give

Close to nine and a half kilos once the chakki has taken its cleaning loss. Ask them not to grind too fine if you want rotis that stay soft in the dabba.

Can I get this wheat ground before delivery

We send lokwan as whole grain only. If flour suits you better, our wheat flour is milled fresh and listed separately.