I happened to read in a media report that rotis made from chana atta, is much much better than rotis from the usual wheat atta. Now, does chana atta, refer to besan or chickpea flour ? Also, the normal 1 or 2kg of besan ,available in the shop is OK OR does the same needs to be ground in a chakki from outside, (which may not be practicable), since besan available in the shops may not be the pure one but the processed one ? Also have we to prepare the dough of chana atta ONLY without mixing