Once a common sight across Kashmir, traditional water-powered flour mills, known as aab-e-gratte, are now on the verge of extinction. These mills, which operate using the natural flow of water from nearby streams, are cost-effective and require no electricity. However, only a handful remain in operation today, mostly run by elderly millers who are likely the last generation to carry forward this tradition.

In the village Doothpatri District Budgam
in South Kashmir, 45 year Abdul razak continues to operate his family's traditional flour mill, a legacy started by his Grandfather 150 year ago. Despite his dedication, he acknowledges that he will be the last in his family to run it, as the younger generation has little interest in pursuing this fading profession.

These mills grind grains such as wheat, corn, and maize by placing them between large, rotating stone wheels. Though the process is slow, it remains an efficient and cost-effective method of flour production.

Visuals show at the heart of these mills is a wooden turbine positioned beneath the structure. Water from a nearby stream is channeled toward the mill, where it falls forcefully onto the turbine, setting it into motion. This, in turn, rotates the heavy stone grinders to crush the grains into fine flour.

Each mill typically occupies a modest space, around 10×14 feet, and relies on a controlled water flow diverted from a river or stream. Skilled millers, such as Khari, ensure the precise placement of the water channel to optimize efficiency.

With modern electric mills and automated grinding machines becoming the norm, the traditional aab-e-gratte is struggling to survive. As fewer people choose this profession, these mills may soon become relics of the past. For now, they stand as a testament to Kashmir’s rich heritage, offering a glimpse into a simpler, more sustainable way of life.

If no efforts are made to preserve and promote these mills, the gentle sound of water-powered grinding stones may soon fade into history.