Ogla Flour

Ancient Himalayan Grain from the High Altitudes of Kinnaur
Ogla is a traditional variety of black buckwheat grown in the high-altitude farms of Kinnaur in the Himalayas. Cultivated for generations by local farmers, this ancient grain thrives in the region’s cool climate and mineral-rich mountain soil.
The grains are carefully milled to produce Ogla flour, a wholesome and naturally nutritious flour that has long been a part of the traditional diet of Himalayan communities.
Naturally gluten-free and rich in fibre, minerals, and plant nutrients, Ogla flour is valued for both its health benefits and its distinctive earthy flavour.
Traditional Uses
Ogla flour is commonly used in Himalayan households to prepare:
* Traditional Ogla cheela/ chilta.
* Nutritious pancakes and flatbreads
* Various local dishes and festive foods
Natural & Traditional
* Grown in the high-altitude farms of Kinnaur
* Naturally gluten-free grain
* Traditionally used in Himalayan cuisine
* Carefully processed to retain its natural qualities
With its rich heritage and wholesome nutrition, Ogla flour brings the authentic taste of Himalayan mountain farming to your kitchen.