How Is The Milling Process Different For Khapli Atta?

If you’ve ever wondered how Khapli Atta gets from the field to your kitchen, it’s all about the milling process. But what makes Khapli’s milling different from the more common wheat flours you see on shelves? Let’s dive into it.

Traditional Milling for Traditional Grain

The key difference in milling Khapli Atta lies in the traditional, less processed approach. Unlike modern wheat, which often undergoes intense refining to make it finer and softer, Khapli Atta is milled using a stone-ground process. This method helps retain more of the natural nutrients in the grain, like fibre, protein and minerals.

Why Stone Grinding?

Stone grinding preserves the grain’s natural texture and nutrients. The slower, cooler process of grinding prevents the flour from overheating, which can strip away valuable nutrients. The result is a coarser, more nutrient-dense flour that’s rich in the vitamins and minerals that make Khapli so special.

This is quite different from the modern milling processes, where wheat is often refined at high speeds, resulting in a finer but less nutritious flour.

Preserving the Grain’s Integrity

When Khapli is milled, it’s typically done in smaller batches compared to the mass production of modern wheat. This slow, methodical milling process ensures that the grain’s integrity is preserved, keeping all the healthy parts of the grain intact, such as the germ and the bran. This is what gives Khapli its higher nutritional value.

Less Processing, More Flavour

Another benefit of this traditional milling method is that Khapli Atta retains its natural, earthy flavour. The coarser texture and richer taste make it stand out in your cooking. Whether you’re making rotis, parathas, or even baking, you’ll notice the difference in flavour compared to finer, more processed flours.

Final Thoughts

So, how is the milling process different for Khapli Atta? It’s all about stone grinding and minimal processing, which helps preserve the grain’s natural nutrients, flavour and texture. The result is a coarser, richer flour that’s as wholesome as the grain it’s made from.