Khapli atta's dense, nutty character works well across a range of breakfast dishes, not just rotis. Here's a set of recipe ideas to try.
Khapli Roti
Knead khapli atta with warm water and a little oil, rest the dough for 20–30 minutes, then roll and cook on a hot tawa until golden-brown spots appear on both sides.
Vegetable-Stuffed Khapli Paratha
Roll khapli dough around a filling of mashed potato, grated vegetables, or paneer, then cook with a little ghee on a tawa until crisp.
Khapli Porridge
Cook khapli atta (or cracked khapli grain) with milk or water into a warm porridge, topped with nuts, seeds, or a drizzle of jaggery syrup.
Khapli Pancakes
Whisk khapli atta into a batter with milk or buttermilk, a pinch of salt, and a leavening agent, then cook on a griddle for a slightly nutty take on a standard pancake.
Khapli Cheela
A savoury pancake made from a thin khapli atta batter mixed with chopped onion, green chilli, and coriander — cooked quickly on a hot tawa.
FAQs
Q1. Does khapli atta need extra water compared to regular atta?
Often yes, given its higher fibre content — a longer rest after kneading helps the dough hydrate fully.
Q2. Can khapli atta be used for pancakes?
Yes, it works well in a pancake or cheela batter, giving a nuttier flavour than regular flour.
Q3. What toppings work well with khapli porridge?
Nuts, seeds, fruit, or a drizzle of jaggery syrup are common additions.
Q4. Can these recipes be made ahead?
Khapli dough can be made ahead and refrigerated for a day; porridge and pancake batter are best made fresh.
Explore TBIF's Khapli Emmer Wheat Atta.
