Which of the three wheat varieties do you keep stocked year round?

Between Kathiya, Banshi and Paigambari I have ended up keeping all three, which is more flour than a household of three needs and means one of them is always the oldest bag in the cupboard. If I had to keep two, I would probably drop the one I use only for a single dish. I am curious how others have simplified this. Which is your everyday atta, which do you buy only when a recipe calls for it, and did you try all three first?

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