Low Gluten Khapli Atta: Emmer Wheat Flour (500g/2kg/5kg)
MRP is inclusive of all taxes.
10% OFF above INR 2,999
INR 100 OFF first order above INR 999
For orders INR 499 - 1,999
(Fees - INR 149)
Free shipping above INR 499
Description
Khapli or Emmer is a long-grain wheat low in gluten and glycemic index. Its flour has a subtle, nutty flavour and is richer in protein and fibre than regular wheat, making it a 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.
Shipping & Delivery
- Free shipping for orders above INR 499. For orders under or equal to INR 499, there is a shipping charge of INR 100.
- COD available on orders between INR 499 and INR 1,999. COD charge of INR 99 shall apply.
- Same-day dispatch for pre-paid orders placed before 2 PM.
- The delivery time is 2 to 7 business days from date of order.
- For detailed shipping policy, please visit here.
Other Information
MRP : ₹ 1,990
Country of Origin: India
Source, packed & marketed by: AAZOL VENTURES (MUMBAI) PRIVATE LIMITED, 402, Sun Rise Building, Pali Naka, Dr. Ambedkar Road, Bandra(West), Mumbai Suburban, Maharashtra, 400050, Phone: +91-7400470490, E-Mail: askaaji@aazol.in
Customer Care: AAZOL VENTURES (MUMBAI) PRIVATE LIMITED, 402, Sun Rise Building, Pali Naka, Dr. Ambedkar Road, Bandra(West), Mumbai Suburban, Maharashtra, 400050, Phone: +91-7400470490, E-Mail: askaaji@aazol.in
Recipes
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:
5. Cook the Paratha: 6. Serve Hot: Enjoy this classic, comforting dish, made even healthier and tastier with Aazol’s Low Gluten Khapli Atta!
Paneer Paratha using Aazol's Low Gluten Khapli Atta
Treat yourself to a wholesome, protein-rich Paneer Paratha, made with the goodness of Aazol’s Low Gluten Khapli Atta and cooked in Aazol’s Pure Gharwala Ghee. This classic Indian dish is perfect for breakfast, lunch, or dinner. Here's the detailed recipe to recreate this mouth-watering delight.
Ingredients:
For the Dough:
- 2 cups Aazol’s Low Gluten Khapli Atta
- 1/2 teaspoon salt
- 3/4 cup water (adjust as required)
For the Filling:
- 1 cup paneer, grated
- 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 garam masala
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon chaat masala
For Cooking:
- Aazol’s Pure Gharwala Ghee
Method:
1. Prepare the Dough:
- Combine Aazol’s Low Gluten Khapli Atta and salt in a mixing bowl.
- Gradually add water while kneading until a soft, pliable dough forms.
- Cover with a damp cloth and let it rest for 20 minutes
2. Prepare the Filling:
- In a bowl, mix grated paneer with chopped onions, green chillies, and coriander leaves.
- Add salt, garam masala, red chilli powder, and chaat masala.
- Mix thoroughly to combine all ingredients evenly.
3. Assemble the Paratha:
- Divide the dough into equal-sized balls.
- Roll out one ball into a small disc, about 4 inches in diameter.
- Place a generous portion of the paneer filling in the centre.
- Bring the edges of the dough together to seal the filling, forming a stuffed ball.
4. Roll Out the Paratha:
- Flatten the stuffed dough gently with your fingers and then roll it out into a circle of about 6-7 inches. Handle gently to avoid tearing.
5. Cook the Paratha:
- Heat a tawa or skillet over medium heat.
- Place the rolled paratha on the hot tawa and cook until small bubbles appear. Flip it.
- Spread Aazol’s Pure Gharwala Ghee on the cooked side and flip again.
- Apply ghee on the other side, press gently, and cook until both sides are golden brown and crisp.
6. Serve Hot:
- Serve the hot Paneer Parathas with yoghurt, pickle, or a dollop of Aazol’s Pure Gharwala Ghee for an authentic finish.
This Paneer Paratha is a delightful combination of nutrition and taste, made extra special with the natural goodness of 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.
Moong Dal Paneer Paratha using Aazol's Low Gluten Khapli Atta
Make your mornings hearty and wholesome with this nutritious Moong Dal Paneer Paratha, prepared using Aazol’s Low Gluten Khapli Atta and Aazol’s Pure Gharwala Ghee for an authentic and flavourful experience.
Ingredients:
For the Dough:
- 1 cup soaked moong dal
- 2 green chillies
- 1-inch piece of ginger
- 2 tablespoons fresh coriander
- 1 cup Aazol’s Low Gluten Khapli Atta
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Water, as needed
For the Filling:
- 1 cup grated paneer
- 1 small onion, finely chopped
- Salt to taste
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
For Cooking:
- Aazol’s Pure Gharwala Ghee
Method:
1. Prepare the Moong Dal Paste:
- Blend soaked moong dal, green chillies, ginger, coriander, and a little water into a smooth paste.
2. Make the Dough:
- Knead into a soft dough, adding water as needed. Cover and let it rest for 20 minutes.
3. Prepare the Filling:
- In a separate bowl, mix grated paneer, chopped onion, salt, red chilli powder, and garam masala.
4. Roll and Stuff the Parathas:
- Divide the dough into small portions and roll each into a small circle.
- Place a spoonful of the paneer mixture in the centre.
- Fold and seal the edges, then gently roll into a paratha.
5. Cook the Parathas:
- Heat a tawa or skillet and cook the paratha on medium heat.
- Drizzle Aazol’s Pure Gharwala Ghee on both sides and cook until golden brown spots appear.
6. Serve:
- Serve hot with yoghurt, pickle, or any chutney of your choice.