Product description
Organic Khapli Wheat Flour, also known as Emmer Wheat Flour, is derived from an ancient grain variety known for its rich nutritional profile and health benefits. Khapli wheat, scientifically named Triticum dicoccon, has been cultivated for thousands of years and is prized for its hardiness and adaptability. The flour is made by grinding organically grown Khapli wheat, ensuring it is free from harmful chemicals and pesticides. This flour has a nutty flavor and a slightly coarse texture, making it ideal for various culinary uses, including bread, chapatis, and baked goods. KEY BENEFITS
- Nutrient-Dense Supergrain
- Low Glycemic & Blood Sugar Friendly
- Supports Digestion & Gut Health
- Aids Weight Management
- Heart Health — Regulates BP & Cholesterol
- Rich in Antioxidants
- Supports Immune Function (Zinc-Rich)
- Bone Health — Magnesium & Phosphorus
- Pure, Organic & Chemical-Free (No GMO)
Nutrition
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 360 kcal | --- |
| Saturated Fat | 0.3 g | 2% |
| Potassium | 370 mg | 11% |
| Iron | 4.2 mg | 23% |
| Total Carbohydrate | 72 g | 26% |
| Dietary Fiber | 10.3 g | 27% |
| Calcium | 36 mg | 3% |
| Protein | 12.5 g | 25% |
| Magnesium | 130 mg | 33% |
How to Use
Khapli wheat flour is a nutritious, ancient grain alternative to regular wheat flour. It can be used in everyday cooking with simple adjustments.
1. For Rotis / Chapati Replace regular wheat flour 1:1 with khapli flour Add slightly more water while kneading (it absorbs more moisture) Knead into a soft dough and rest for 10–15 minutes Cook on a hot tawa as usual
2. For Baking Ideal for breads, cookies, and cakes Substitute up to 50–70% with regular flour for softer texture Works well in sourdough and artisanal baking
3. For Traditional Recipes Perfect for parathas, puris, and dosa batter Enhances flavor with a slightly nutty taste
4. For Health-Focused Diets Suitable for diabetic-friendly and weight-management diets (due to low glycemic index)
High fiber content supports digestion and gut health
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Sign UpKhapli (also known as Emmer or Long wheat) is one of India's oldest grain varieties — never hybridised or genetically modified. Unlike modern wheat bred for yield and high gluten, Khapli has a naturally lower glycemic index, higher protein and fibre, and more bioavailable minerals. It is also easier to digest for many people who experience discomfort with regular wheat. Our Khapli is stone-ground at low heat, preserving the bran, germ, and every nutrient a high-speed mill would destroy.
Khapli (also known as Emmer or Long wheat) is one of India's oldest grain varieties — never hybridised or genetically modified. Unlike modern wheat bred for yield and high gluten, Khapli has a naturally lower glycemic index, higher protein and fibre, and more bioavailable minerals. It is also easier to digest for many people who experience discomfort with regular wheat. Our Khapli is stone-ground at low heat, preserving the bran, germ, and every nutrient a high-speed mill would destroy.
Yes — 1:1 in chapati, roti, paratha, and bhakri. For baking (bread, muffins, pancakes) start with a 50% substitution, as the flour absorbs water slightly differently and produces a denser crumb. The texture is a little coarser, the flavour nuttier, and the rotis will hold their softness longer. Most families find the transition seamless within a week.
Yes — 1:1 in chapati, roti, paratha, and bhakri. For baking (bread, muffins, pancakes) start with a 50% substitution, as the flour absorbs water slightly differently and produces a denser crumb. The texture is a little coarser, the flavour nuttier, and the rotis will hold their softness longer. Most families find the transition seamless within a week.
Khapli wheat flour has a naturally lower glycemic index compared to modern refined wheat flour, meaning it releases glucose into the bloodstream more slowly. The higher fibre content also supports steadier energy and better satiety. It is a suitable choice for those following a blood sugar-conscious diet. If you have a diagnosed condition, please consult your healthcare provider before making changes to your diet.
Khapli wheat flour has a naturally lower glycemic index compared to modern refined wheat flour, meaning it releases glucose into the bloodstream more slowly. The higher fibre content also supports steadier energy and better satiety. It is a suitable choice for those following a blood sugar-conscious diet. If you have a diagnosed condition, please consult your healthcare provider before making changes to your diet.
We source Khapli wheat from a network of 200+ certified organic farmer groups — farmers who use no synthetic fertilisers, no urea, and no pesticides. The grain is stone-ground slowly at low heat to preserve the bran, germ, and all nutrients that a high-speed commercial mill would destroy. No bleaching. No maida blending. No additives of any kind.
We source Khapli wheat from a network of 200+ certified organic farmer groups — farmers who use no synthetic fertilisers, no urea, and no pesticides. The grain is stone-ground slowly at low heat to preserve the bran, germ, and all nutrients that a high-speed commercial mill would destroy. No bleaching. No maida blending. No additives of any kind.
