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For proper atta kneading, you need minimum 750W motor power. Lower wattage (500-600W) can handle light dough but will struggle with regular wheat flour kneading. For best results and motor longevity, choose 750W or higher, especially if you plan to knead atta daily for a family of 4+ members.

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Food processors and mixer grinders serve different purposes. Food processors excel at chopping, slicing, atta kneading, and dry grinding. Mixer grinders are better for wet grinding (idli/dosa batter), smooth pastes, and extracting juices. For complete Indian cooking, having both is ideal, but if choosing one, consider your primary use - food processor for chopping/kneading, mixer grinder for grinding/pastes.

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For a family of 4, choose 2-2.5L capacity. This size allows you to knead atta for 4-6 rotis in one go, chop vegetables for family meals, and make sufficient chutneys. Smaller 1.5L bowls require multiple batches, while larger 3L+ bowls are unnecessary unless you frequently cook for more people or do meal prep in bulk.

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It depends on your usage. Mid-range models (₹4,000-₹7,000) offer the best value for most families with good motor power, essential attachments, and decent build quality. Premium models (₹10,000+) are worth it only if you cook frequently, need professional features, or want the latest technology. Avoid very cheap models under ₹2,500 as they lack power for Indian cooking needs.

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Regular maintenance tips: Clean immediately after use, wash attachments in warm soapy water, wipe motor base with damp cloth (never immerse), store blades safely, don't overload the motor, let it rest between heavy tasks, and check for loose parts regularly. Proper care can extend your food processor's life to 8-10 years.

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Essential attachments: S-blade (chopping, pureeing), dough blade (atta kneading), medium shredding disc (vegetables, coconut), and medium slicing disc (uniform cuts). Optional but useful: fine shredding disc, citrus reamer, and small bowl for chutneys. Ensure all blades are stainless steel for durability and food safety.

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No, avoid hot ingredients. Most food processor bowls are not designed for hot foods and can crack or warp. Always let cooked ingredients cool to room temperature before processing. For hot soups or sauces, use an immersion blender instead, or let food cool completely before transferring to food processor.

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Yes, but with limitations. Food processors can handle soft spices and small quantities of dry spices, but they won't achieve the fine powder consistency that dedicated spice grinders or mixer grinders provide. For best results with spices, use a mixer grinder's small jar or a coffee grinder. Food processors work well for crushing larger spices and making spice pastes with some moisture.