Khapli or Emmer is a long-grain wheat with numerous health benefits. Its low glycemic-index helps keep blood sugar in control, making it a smart choice for diabetics. It is low-gluten, lowers bad-cholestrol and boosts Vitamin B, magnesium and iron levels. Its subtle, nutty flavour and twice the level of protein and fibre of regular wheat make it a high-on-taste bonafide superfood.
Provenance
Known as an ancestor of modern wheat, Khapli Gahu is said to date back 10,000 years. Having been around that long, it has been a staple in some of the world's greatest civilisations, including Indus Valley and Egypt. Its hardiness lends itself to growth in hot and arid areas. Maharashtra is a leader in Khapli cultivation, growing it as a drought and stress-resistant plant blessed with nature’s bounty.
About The Seller
Mi Kasarekar Sendriya Utpadak Shetkari Gat Kasare gets its name from the village it is based in, Kasare in the Dhule district. The farmer group is an offshoot of the NGO Mi Kasarekar, which is involved in the areas of primary education and organic farming. Rakesh Besale, the former sarpanch of the village is the head of the collective and hosts monthly meetings in which farmers receive regular guidance and have access to information regarding latest trends. Producing speciality items using indigenous methods cultivated by tribals residing near the Maharashtra-Gujarat border, all fifty farmers, including multiple women, have effectively advanced from primary field work to processing and creating end-products. By adhering to strict quality standards and overcoming their own inherent risk-averseness, the group is well on its way to achieving long-term income growth for all its stakeholders.
- Shengole
Cooking time: 30 mins
Serves: 4
Ingredients
1/2 cup Jowar Flour1/2 cup Khapli Peeth
1 tbsp Chickpea flour or Besan
1/4 tsp Carom seeds (ajwain)
1/4 tsp Turmeric powder
1 tbsp Garlic and green chilli paste (7 garlic cloves and 2 green chillies)
Salt to taste
1/2 cup Coriander leaves, finely chopped
1 tbsp Oil
¼ tsp Mustard seeds
¼ tsp Cumin seeds
A pinch of Asafoetida
1 tsp Garlic paste
1 tbsp Goda masala
1 tbsp Red chilli powder
1 big glass Water
Instructions
Recipe Credits:
Madhura Bachal
Recipe blogger and entrepreneur with a spice blend brand to her name
Follow her@madhurasrecipe
1.In a bowl, take jowar, wheat and besan flour. Add ajwain, turmeric powder, garlic chilli paste, and salt. Mix well. Add coriander and water and knead a thick dough. Cover and let it rest for about 10 minutes.
2.Heat oil in a pan, add mustard seeds and let them splutter. Add cumin seeds. When they crackle, add asafoetida and reduce the heat to low. Add garlic paste, Goda masala, and red chilli powder. Mix well and saute for about a minute.
3.Add water and salt. Let the gravy come to a complete boil.
4.Take about a 1" ball of the dough and roll it into a pipe about 5" long and 1/4" thick.
5. Bring together the ends and press them together to form a tear-shaped Shengole. Repeat the process to make all.
6.Drop them into boiling gravy and gently give the curry a stir without breaking the pasta. Cover the pan and cook on medium heat for about 15-20 minutes.
7. Add coriander leaves and a splash of lime juice.
7. Serve immediately with a dollop of ghee on top.
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Undoubtedly! Aazol's Khapli Gahu Peeth can be used just as regular wheat flour to make Rotis, Chapatis or even Maharashtrian Shengole. Recipe for the latter is included in the adjacent tab.
Glycemic Index (GI) is a value used to measure how much specific foods increase blood sugar levels. Low-GI or Low Glycemic Index foods help you feel full longer and also help keep your blood sugar levels nice and even!
As Aazol's Khapli Gahu Peeth is low on GI, it keep blood sugar levels in moderation. It also has twice the level of protein and fibre compared to regular wheat flour, which makes it a superfood for everyone to enjoy!
Yes, Khapli Gahu Peeth is completely vegan!
Rest assured, Aazol's Khapli Gahu Peeth contains no added preservatives!
Since Khapli Gahu Peeth is wheat flour, it contains traces of natural gluten, though in far lower quantities compared to regular wheat flour.
Aazol's Khapli Gahu Peeth can easily last 6 months, though once you know how tasty it is, we can guarantee it won't stay unconsumed for that long.
