Key Takeaways
- Khapli Atta, made from ancient Emmer wheat, is a nutrient-rich, fibre-packed flour that is easy to digest on account of its low gluten content.
- It is grown traditionally in parts of India, including Maharashtra, and retains its natural goodness through stone grinding.
- It offers a hearty taste and health benefits like better digestion and blood sugar control. Though pricier than regular atta, its purity and wholesomeness make it worth the purchase.
Okay, let’s get real for a second — when was the last time you got genuinely excited about wheat flour?
Yeah, same.
But hold up. Let me introduce you to Khapli Atta — the not-so-new kid on the block that's been making a quiet comeback from the dusty shelves of history. And once you get to know it, you'll wonder why it ever left.
Your Friendly Neighbourhood Flour
Let’s talk about something that’s been around way longer than your favourite multigrain bread: Khapli Atta.
Also known as Emmer wheat flour, Khapli is one of the oldest grains ever cultivated by humans. We're not talking a few hundred years — this wheat dates back over 10,000 years, making it basically the grandparent of all modern wheat.
Originally grown in parts of India like Maharashtra and Karnataka, Khapli wheat has managed to survive through centuries of farming evolution. While newer, high-yield wheat varieties took over the world, Khapli quietly stayed in the background — untouched, unmodified and still as wholesome as ever.
Khapli - The Special Flour
It’s not just old — it's extremely health too. It’s naturally rich in fibre, protein and essential nutrients. It also has a lower gluten content compared to regular wheat. That means it’s easier on the stomach and better for people who are sensitive to modern wheat (though not suitable for those with celiac).
Its grains are long, reddish-brown and heavier than the usual wheat we see today. And when ground into flour, it gives a slightly nutty, earthy flavour that feels more 'real' — probably because it is.
Ingredients of Khapli Atta
Khapli Atta is made from Emmer wheat, a hardy traditional variety that hasn’t been genetically modified like most modern wheat. It’s stone-ground, not heavily refined, so all the bran and nutrients stay intact — and that’s what makes it both more nutritious and easier to digest than factory-processed atta.
Usage of Khapli Atta
You can use Khapli Atta just like your regular flour — for chapatis, parathas, puris, dosas and even in baking to make cookies, pancakes and more. It behaves slightly differently due to its heartier texture but will fit into your everyday cooking without much adjustment. Its richer taste makes it a very worthwhile switch.
Is Khapli Atta Good For You?
Yes, Khapli Atta is genuinely good for you. With its slow-digesting carbs, high fibre and natural minerals, it supports digestion, keeps you full and helps manage blood sugar and weight. It’s real, nourishing food — not a wellness gimmick.
Growing Process of Khapli Atta
When it comes to farming, Khapli wheat is grown the traditional way, often without chemical fertilisers, and thrives in dry, organic-friendly regions like parts of Maharashtra and Karnataka. It also takes longer to mature and yields far less than modern wheat.
Expensive but Worth It!
Let’s be real — Khapli isn’t cheap. But why is that? Simple — low yield, longer growing time and zero shortcuts. It’s not mass-produced, not chemically boosted and not milled in giant factories. You’re paying for quality, purity and sustainability — and honestly, that’s a trade-off most of us are happy to make once we feel the difference.
Khapli isn’t some health fad or trendy superfood. It’s a reminder that sometimes, the oldest things are still the best.
Buy Now :
Feels good, tastes good. No bloating, delicious rotis. Protein-rich, easy to use. Full of fibre, blood sugar in check. You get all this and upto 50% OFF when you buy Aazol's Khapli Atta. What are you waiting for?
Low Gluten Khapli Atta: Emmer Wheat Flour (500g/2kg/5kg)
Add to CartHear More About Khapli
"We realised the difference."
Nitin Karkare
"Khapli over regular atta."
Siddarth Purohit
"Nani was right all along."
Rhea Ghosh
"My stomach is happy."
Dhruti Panchal
Recipe With Khapli Atta
Aloo Paratha
Healthy Pancakes
Kada Prasad
Aloo Paratha using Aazol's Low Gluten Khapli Atta
Enjoy the timeless delight of Aloo Paratha, made wholesome with Aazol’s Low Gluten Khapli Atta. This traditional Indian flatbread is a perfect blend of soft, flavourful stuffing and crispy, golden layers, especially when cooked with Aazol's Pure Gharwala Ghee. Follow this easy step-by-step guide to prepare a hearty meal for any time of the day.
Ingredients:
For the Dough:
- 2 cups Aazol’s Low Gluten Khapli Atta
- 1/2 teaspoon salt
- 3/4 cup water (adjust as needed)
For the Filling:
- 3 boiled and mashed potatoes
- 1 small onion, finely chopped
- 2 green chillies, finely chopped
- 2 tablespoons coriander leaves, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
For Cooking:
- Aazol’s Pure Gharwala Ghee
Method:
1. Prepare the Dough:
- In a large mixing bowl, combine Aazol’s Low Gluten Khapli Atta and salt.
- Gradually add water and knead into a smooth, soft dough.
- Cover the dough with a damp cloth and let it rest for 20 minutes.
2. Prepare the Filling:
- In a bowl, mix the boiled and mashed potatoes with chopped onion, green chillies, and coriander leaves.
- Add salt, red chilli powder, and garam masala.
- Mix everything thoroughly to ensure the spices are evenly distributed.
3. Assemble the Paratha:
- Divide the dough into small, equal-sized balls.
- Roll one ball into a small disc, about 4 inches in diameter.
- Place a portion of the potato filling in the centre.
- Gather the edges of the dough to seal the filling inside, forming a stuffed ball.
4. Roll Out the Paratha:
- Gently flatten the stuffed ball with your fingers, then roll it out carefully into a 6-7 inch circle. Use a light touch to avoid the filling coming out.
5. Cook the Paratha:
- Heat a tawa or skillet over medium heat.
- Place the rolled paratha on the hot tawa. Cook until small bubbles appear, then flip.
- Apply Aazol’s Pure Gharwala Ghee on the cooked side.
- Flip again, apply ghee on the other side, and press gently with a spatula. Cook until both sides are golden brown and crispy.
6. Serve Hot:
- Serve your hot, flavourful Aloo Parathas with yoghurt, pickle, or a dollop of Aazol’s Pure Gharwala Ghee for an authentic touch.
Enjoy this classic, comforting dish, made even healthier and tastier with Aazol’s Low Gluten Khapli Atta!
Healthy Pancakes using Aazol’s Low Gluten Khapli Atta
Enjoy soft and fluffy pancakes made with Aazol’s Low Gluten Khapli Atta. These wholesome treats are perfect for a nutritious breakfast, combining the goodness of ancient grains with a deliciously light texture.
Ingredients:
- 1 cup Aazol’s Low Gluten Khapli Atta
- 1/4 cup cornflour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- A pinch of salt
- 1 cup milk (adjust as needed)
- 2 tablespoons melted butter
- 1 teaspoon vanilla essence
- 1 teaspoon vinegar
Method:
1. Prepare the Batter:
- In a large mixing bowl, combine Aazol’s Low Gluten Khapli Atta, cornflour, baking powder, powdered sugar, and a pinch of salt. Mix well.
- Add milk, melted butter, vanilla essence, and vinegar to the dry ingredients.
- Whisk until you have a smooth, lump-free batter. Adjust the consistency with more milk if it's too thick.
2. Heat the Pan:
- Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil.
3. Cook the Pancakes:
- Pour a ladleful of batter onto the hot pan, spreading it gently into a circle.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
4. Flip and Finish:
- Carefully flip the pancake and cook for another 1-2 minutes until golden brown on both sides.
- Repeat with the remaining batter.
5. Serve Hot:
- Stack the pancakes and serve hot with honey, maple syrup, or fresh fruits.
Kada Prasad using Aazol's Low Gluten Khapli Atta
This simple and traditional halwa is made rich and aromatic with Aazol’s Pure Gharwala Ghee and roasted almonds. A perfect dessert for any occasion!
Ingredients:
- 2 tablespoons Aazol’s Pure Gharwala Ghee
- 1/4 cup almonds, sliced
- 1/2 cup Aazol’s Low Gluten Khapli Atta
- 1 cup water
- 1/2 cup sugar
Method:
1. Roast the Almonds:
- Heat Aazol’s Pure Gharwala Ghee in a pan.
Add the sliced almonds and fry until golden brown.
Remove and set aside.
2. Prepare the Halwa:
- Stir continuously to prevent burning.
In the same pan, add Aazol’s Low Gluten Khapli Atta and roast on medium heat until it turns aromatic and light brown.
3. Add Water:
- Gradually add water to the roasted atta, stirring constantly to avoid lumps.
4. Sweeten the Halwa:
- Add sugar and continue stirring until the mixture thickens and leaves the sides of the pan
5. Garnish and Serve:
- Mix in the fried almonds and a teaspoon of Aazol’s Pure Gharwala Ghee for extra richness.
- Serve the halwa hot and enjoy its warm, nutty flavour.
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